Classic Stuffed Peppers
Experience the comforting aroma of classic stuffed peppers filled with ground beef or turkey, rice, and tomatoes, baked to perfection for a hearty home-cooked meal.
Ingredients
Main Ingredients
- 4 large bell peppers Choose firm, heavy peppers without blemishes.
- 1 lb ground beef or turkey You can substitute with ground chicken, pork, or plant-based alternatives.
- 1 cup cooked rice Cooked ahead of time or use leftover rice.
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper To taste.
- 1 cup shredded cheese (optional) For topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds, keeping the peppers intact for stuffing.
Cooking
- In a skillet over medium-high heat, sauté the chopped onion and minced garlic for about 5-7 minutes until soft and fragrant.
- Add the ground meat to the skillet, cooking until browned and crumbly, approximately 8-10 minutes, breaking it apart with a spatula.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for another 3-4 minutes.
- Generously stuff each pepper with the meat mixture, pressing down gently to ensure they’re filled to the top.
- Place the stuffed peppers in a baking dish, standing upright, and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- If using cheese, remove the foil, sprinkle cheese on top, and bake uncovered for an additional 10 minutes.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
To store leftovers, refrigerate in an airtight container for up to 4 days or freeze individually wrapped for up to 3 months.