Seasoned Stuffed Bell Peppers
Elevate your weeknight dinners with these irresistible Seasoned Stuffed Bell Peppers, a hearty, flavor-packed dish that’s as visually stunning as it is delicious. Featuring vibrant bell peppers loaded with a savory mix of perfectly seasoned ground beef or turkey, tender rice, and aromatic herbs, this recipe creates a perfect balance of textures and tastes. Topped with melty mozzarella cheese and a sprinkle of fresh parsley, these stuffed peppers are moist and flavorful, thanks to a clever baking technique that incorporates a steamy broth base. Ideal for meal prep or serving fresh out of the oven, this easy-to-follow recipe is ready in just an hour and delivers a satisfying, wholesome meal the entire family will love.
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 2 tablespoons Olive oil
- 1 pound Ground beef or turkey
- 1 cup Cooked white or brown rice
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Canned diced tomatoes
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped
- 1 cup Water or chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms slightly if necessary so they stand upright. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet, and cook for 2-3 minutes until softened.
Add the ground beef or turkey to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the cooked rice, tomato paste, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Mix well and cook for 2-3 minutes until heated through. Remove from heat.
Drizzle the remaining tablespoon of olive oil inside the hollowed bell peppers and lightly sprinkle with a pinch of salt.
Stuff each bell pepper with the prepared filling mixture, packing it in tightly but taking care not to overfill.
Place the stuffed bell peppers upright in a baking dish. Pour the water or chicken broth into the bottom of the dish to help steam the peppers while baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the peppers with shredded mozzarella cheese, and return to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers rest for 5 minutes.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 48.1 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1130 mg | 87% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
