Colorful, hearty, and satisfying—these Stuffed Bell Peppers are a complete meal packaged in vibrant, edible bowls. They’re perfect for showcasing a rainbow of bell peppers and savory fillings. Great for weeknight dinners, meal prep, or potlucks, these peppers are as Pinterest-worthy as they are delicious.
Ingredients (Serves 4–6):
- 4–6 bell peppers (red, yellow, orange, or green)
- 1 tablespoon olive oil
- 1 lb ground beef or turkey (or vegetarian option: cooked lentils or quinoa)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare Peppers: Slice off the tops and remove seeds and membranes. Lightly brush with olive oil. Place in a baking dish.
- Cook Filling: In a skillet over medium heat, cook onion and garlic in olive oil until softened. Add ground meat (or lentils/quinoa) and cook until browned. Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Stuff Peppers: Spoon the filling into each prepared pepper. Top each with shredded cheese.
- Bake for 25–30 minutes, or until peppers are tender and cheese is melted and bubbly.
- Serve hot, garnished with fresh herbs if desired.