Cheesy Stuffed Bell Peppers
Colorful bell peppers are stuffed with a savory, cheesy filling of seasoned rice, vegetables, and protein (like ground beef or turkey), then baked to melty perfection. They’re hearty, wholesome, and super satisfying!
Total Time: 45 minutes
Prep time: 15 mins
Cook time: 30 mins
Servings: 4 stuffed peppers
Ingredients
Peppers:
4 large bell peppers (any color), tops sliced off, seeds removed
Filling (classic meaty version):
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 lb (450g) ground beef or turkey
1 tsp Italian seasoning
1 tsp paprika
½ tsp cumin
Salt & pepper to taste
1½ cups cooked rice (white, brown, or cauliflower rice)
1 cup marinara or tomato sauce
1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
2 tbsp chopped parsley or cilantro
Topping:
½ cup more shredded cheese
Optional: crushed red pepper flakes or fresh herbs
Instructions
1. Prepare the Peppers:
Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds/membranes.
Place peppers upright in a baking dish. Lightly brush with oil and roast for 10 minutes to soften slightly.
2. Make the Filling:
Heat oil in a pan. Saute onions for 2–3 mins, then add garlic.
Add ground meat, season with salt, pepper, and spices. Cook until browned.
Stir in tomato sauce and cooked rice. Simmer for 2–3 mins.
Remove from heat and mix in 1 cup shredded cheese and parsley.
3. Stuff and Bake:
Spoon filling into each pepper until full.
Top with remaining cheese.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5–10 mins until cheese is bubbly and golden.
Serving Suggestions:
Serve with a green salad, garlic bread, or roasted veggies.
Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Variations:
Vegetarian: Use black beans or lentils instead of meat.
Low Carb: Substitute cooked rice with cauliflower rice.
Spicy: Add chopped jalapenos or a pinch of chili flakes to the filling.
Frequently Asked Questions
Q: Can I make them ahead?
A: Yes! Assemble peppers and refrigerate up to 24 hrs before baking. Add 10 more mins to cook time if cold.
Q: How to store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in microwave or oven.
Nutritional Information
Calories: 340
Protein: 25g
Carbs: 18g
Fat: 18g
Fiber: 4g
Sugar: 6g