Italian Stuffed Bell Peppers
A colorful and nutritious meal of stuffed bell peppers filled with rice, meat, and cheese, perfect for lunch or dinner.
Ingredients
Vegetables
- 4 large large bell peppers Choose any color
- 1 medium onion, finely chopped
- 2 cloves minced garlic
- 1 can diced tomatoes (15.5 ounces, drained)
- 1/2 cup chopped fresh basil or parsley for garnish Optional
Grains & Proteins
- 1 cup raw rice
- 2 cups chicken or vegetable broth Use instead of water for cooking rice
- 1 pound ground beef or Italian sausage
Cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Condiments & Spices
- 1 tablespoon olive oil
- 1 teaspoon Italian dried herbs
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the rice according to the package instructions, using chicken or vegetable broth instead of water.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is soft.
- Add the ground beef or Italian sausage to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the diced tomatoes, cooked rice, Italian herbs, salt, and pepper. Mix until well combined and remove from heat.
Assembly & Baking
- Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
- Stuff each pepper with the meat and rice mixture, pressing down gently to pack it in.
- Top each stuffed pepper with shredded mozzarella cheese and grated parmesan.
- Cover the baking dish with aluminum foil and bake for about 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, and let them cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes or microwave if short on time.