Description
Delicious and hearty stuffed bell peppers filled with a savory ground beef and rice mixture, topped with melted mozzarella and Parmesan cheese. This gluten-free American classic makes for a satisfying main course that’s perfect for an easy dinner.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 lb (450g) ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara or tomato sauce (divided)
- 1 tablespoon olive oil
Topping
- 1/4 cup marinara or tomato sauce (remaining)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish (optional)
- Chopped parsley
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.
- Sauté Aromatics: In a skillet over medium heat, add a tablespoon of olive oil and sauté the finely chopped onion and minced garlic for 2 to 3 minutes until softened and fragrant.
- Cook the Meat: Add the ground beef or turkey to the skillet. Cook until browned, breaking the meat apart with a spoon. Drain any excess fat if necessary to keep the filling from being greasy.
- Prepare the Filling: Stir in the cooked rice, Italian seasoning, salt, black pepper, and 1 cup of marinara sauce. Simmer the mixture for 2 to 3 minutes to allow the flavors to meld together.
- Stuff the Peppers: Spoon the prepared filling evenly into each bell pepper, filling them fully but not overstuffing.
- Add Sauce and Cheese: Top each stuffed pepper with the remaining 1/4 cup marinara sauce. Then sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top of each pepper.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes in the preheated oven to allow the peppers and filling to cook thoroughly.
- Remove Foil and Finish Baking: Carefully remove the foil and bake the peppers for an additional 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Garnish: Remove the dish from the oven and let the stuffed peppers rest for 5 minutes before serving. Garnish with chopped parsley if desired for a fresh touch.
Notes
- You can substitute quinoa for the rice to add a different texture and nutritional profile.
- For a vegetarian option, use plant-based meat alternatives in place of ground beef.
- Mix chopped spinach or mushrooms into the filling for added vegetables and flavor.
