Stuffed Peppers

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 450

Enjoy these flavorful stuffed peppers filled with seasoned meat, rice, and melted cheese, baked to perfection for a satisfying meal.

4 pieces bell peppers, any color, halved lengthwise, seeds and membranes removed
2 tablespoons olive oil, divided
Kosher salt and black pepper to taste
1 medium onion, diced
3 cloves garlic, minced
1 pound lean ground beef (can use ground turkey or sausage)
15 oz can diced fire roasted tomatoes
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon paprika (Provides mild smokiness and warmth that deepens the overall spice profile without overpowering other seasonings.)
Dash red pepper flakes crushed red pepper flakes
1 cup cooked rice (can use quinoa)
1.5 cups shredded Monterey jack, cheddar cheese, or mozzarella (divided)
3 tablespoons Parmesan cheese
2 tablespoons fresh parsley or basil, for garnish

Preheat oven to 425°F (220°C). Roast peppers cut side up with 1 tbsp olive oil, salt, and pepper for 10-12 minutes until tender and slightly blistered. Drain excess liquid and set aside. Reduce oven to 375°F (190°C).
Cook onion in remaining 1 tbsp olive oil until softened (~5 min). Add ground meat, cook until browned (~4-5 min). Add garlic and cook 1 min. Drain excess liquid.
Stir in diced tomatoes, tomato paste, Italian seasoning, paprika, red pepper flakes, salt, and pepper. Simmer 1 min. Remove from heat, fold in cooked rice and 1.125 cups cheese.
Stuff peppers with filling, top with remaining cheese and Parmesan. Bake uncovered for 20-25 min until cheese is melted and browned. Garnish with herbs and serve warm.

Ensure peppers are not overroasted to prevent collapsing. Drain excess liquid from peppers before filling for best texture.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: stuffed peppers