Description
A delightful dish bursting with savory ingredients, perfect for busy weeknight dinners or weekend gatherings.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef (or turkey)
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1 tablespoon dried Italian herbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the ground beef (or turkey) to the skillet. Cook until browned and cooked through, seasoning with salt, pepper, and Italian herbs.
- Stir in the cooked rice and drained diced tomatoes, mixing until well combined. Remove from heat.
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Fill each pepper generously with the meat and rice mixture. Top each pepper with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the peppers cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
Notes
To keep stuffed peppers fresh, allow them to cool completely before transferring them to an airtight container. They can be frozen for up to 2-3 months.