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Stuffed Peppers

Vibrant bell pepper shells filled with seasoned meat and rice, topped with melted cheese. A comforting and satisfying meal ideal for families and meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup uncooked basmati rice Provides a fluffy base for the stuffing.
  • 2 cups water Used for cooking the rice.
  • 1 tablespoon olive oil Adds richness and moisture to the filling.
  • 1 teaspoon salt Enhances the overall flavor of the dish.
  • 4 large bell peppers The colorful vessel for the filling.
  • 1 pound ground beef, chicken, or turkey The main protein source.
  • 1 cup cooked long-grain rice Adds texture and substance.
  • 1 medium sweet onion Offers a mild sweetness.
  • 2 cloves minced garlic Provides a fragrant base flavor.
  • 2 tablespoons tomato paste Adds depth and tanginess.
  • 1 teaspoon paprika Contributes warmth and color.
  • 1 teaspoon oregano Adds an earthy herbal note.
  • 1 teaspoon Italian seasoning A mix of herbs for added complexity.
  • 1/2 teaspoon black pepper Provides a mild heat.
  • 1/2 teaspoon red pepper flakes Offers a touch of spice.
  • 1 tablespoon Worcestershire sauce Adds umami.
  • 1/2 cup breadcrumbs Helps bind the filling.
  • 1 cup tomato sauce A flavorful topping.
  • 2 tablespoons fresh parsley Offers a pop of color and freshness.
  • 1 cup chicken broth or water Provides moisture during baking.
  • 1 cup pasta sauce or marinara sauce Enhances flavor and presentation.
  • 1 cup shredded mozzarella cheese Melts beautifully for topping.

Method
 

Preparation
  1. Rinse and drain the rice to remove excess starch.
  2. In a medium saucepan, combine rice and water, bring to a boil, reduce heat to low, cover, and cook for 20 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Wash the peppers, cut off tops, remove seeds, and clean the insides. Level the bottoms if necessary.
Cooking
  1. In a large bowl, mix ground beef (browned if desired), cooked rice, onion, garlic, tomato paste, paprika, oregano, Italian seasoning, salt, black pepper, red pepper flakes, Worcestershire sauce, breadcrumbs, tomato sauce, and parsley.
  2. Fill each pepper with the mixture and place in a lightly oiled baking dish, hollow side up.
  3. Pour a cup of broth or water into the dish and top each pepper with marinara sauce.
  4. Cover with foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 15 minutes.
Serving
  1. Sprinkle shredded mozzarella cheese on top of each stuffed pepper and broil for a few minutes until melted.
  2. Add fresh parsley for garnish and serve warm.

Notes

Great for meal prep, leftovers, and customizable with different proteins or spices. Perfect for freezing before baking.