Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound lean ground beef or turkey
- 1 medium yellow onion, diced
- 1 (15 oz) can tomato sauce, divided
- 1 cup cooked white rice
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, and lightly coat the inside of a 9×13 inch baking dish with cooking spray or oil.
- Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened (about 3 minutes). Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Step 3: Remove the skillet from heat and stir in the cooked rice, Italian seasoning, salt, pepper, and approximately 8 ounces (half) of the tomato sauce. Mix until the filling is fully combined.
- Step 4: Place the hollowed peppers upright in the baking dish. Evenly spoon the meat and rice mixture into each pepper cavity, gently pressing the filling down.
- Step 5: Pour the remaining tomato sauce over the tops of the stuffed peppers. Cover the dish tightly with aluminum foil and bake for 40 minutes, or until the peppers begin to soften.
- Step 6: Remove the foil, sprinkle the tops of the peppers with mozzarella cheese, and return to the oven uncovered for 5 to 10 minutes, or until the cheese is melted and bubbly.
Notes
- If you prefer your peppers very tender, parboil the empty shells in simmering water for 3-5 minutes before stuffing them; this step also cuts down on the overall baking time.
- When reheating leftovers, place them back in a small baking dish with a spoonful of extra tomato sauce and cover tightly with foil, warming in a 325°F oven until hot throughout to prevent drying out.
- Serve these hearty peppers alongside a bright green salad dressed simply with lemon vinaigrette to balance the richness of the meat filling and melted cheese.
- For make-ahead convenience, assemble the peppers completely (minus the cheese) and freeze them uncooked, then thaw overnight before baking as directed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American