Ingredients

¾ cups uncooked brown rice (or white rice, 1 ½ cups cooked)

6 bell peppers (any color)

2 teaspoons olive oil

¾ cup finely chopped yellow onion

1 pound ground beef (or ground turkey)

3 cloves garlic (minced)

15 ounce can diced tomatoes

8 ounce can tomato sauce (¾ cup)

2 teaspoons Italian seasoning

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces, divided)

Instructions

Step 1: Cook the rice according to package directions or your preferred cooking method. Set aside to cool.

Step 2: Preheat the oven to 400° F.

Step 3: Cut the tops off the bell peppers and remove the seeds and membranes.

Step 4: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it starts to soften, about 2-3 minutes.

Step 5: Add the ground beef or turkey to the skillet and cook, crumbling it, until browned and cooked through. Drain any excess grease. Stir in the minced garlic and cook for 30 seconds more.

Step 6: Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the pan. Reduce the heat to low and let it simmer, stirring occasionally, for 5 minutes.

Step 7: Remove the pan from heat and stir in the cooked rice and half of the shredded cheese.

Step 8: Pour ½ cup of water into a baking dish. Fill each bell pepper with the meat and rice mixture and place them upright in the baking dish. Sprinkle the remaining cheese on top of each stuffed pepper.

Step 9: Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is lightly browned and the filling is hot. Serve warm.

Tips & Variations

For a vegetarian version, substitute the ground meat with cooked lentils or finely chopped mushrooms.

Try different cheeses like pepper jack or provolone for varied flavor.

Adding chopped fresh herbs like parsley or basil to the filling can brighten the dish.

If peppers don’t stand upright well, trim the bottoms slightly to level them before stuffing.

FAQs

Can I use different types of rice for this recipe?

Yes, you can use white rice, brown rice, or even quinoa. Adjust the cooking time based on the grain’s instructions to ensure it is fully cooked before mixing with the filling.

How do I prevent the peppers from getting soggy?

To keep the peppers firm, you can blanch them in boiling water for 2-3 minutes before stuffing, or bake uncovered for the last few minutes to help evaporate excess moisture.