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Stuffed bell peppers with rice

Stuffed Peppers with Rice

This recipe is great because it’s simple to make, yet feels special. You can customize it with different proteins, spices, or even make it vegetarian. Plus, it’s a fantastic way to use up leftover rice and turn it into a mouthwatering meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6 servings
Calories 300 kcal

Equipment

  • Knife and Cutting Board
  • Large skillet
  • Mixing Spoon
  • Measuring cups and spoons
  • Baking dish (9x13 inches)
  • Aluminum Foil
  • Oven Mitts

Ingredients
  

For the Stuffed Peppers:

  • 6 large bell peppers any color, tops removed, seeds removed
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 pound ground beef or turkey, chicken, or plant-based alternative
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 1 cup cooked rice white or brown
  • 1 can 14.5 oz diced tomatoes, drained
  • ½ cup tomato sauce
  • ½ cup shredded cheese cheddar, mozzarella, or a blend

For the Topping:

  • ¼ cup shredded cheese
  • Fresh parsley or basil chopped (optional)

Optional Side Dish Ideas:

  • Simple Green Salad: Mixed greens cherry tomatoes, cucumbers, and a light vinaigrette
  • Garlic Bread: Slices of baguette brushed with garlic butter and toasted to perfection

Instructions
 

Step 1: Prepare the Peppers

  • Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly grease a baking dish and place the peppers upright inside.

Step 2: Cook the Filling

  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant. Add the ground beef (or protein of choice), breaking it up as it cooks. Season with salt, pepper, Italian seasoning, and paprika. Cook until the meat is browned.

Step 3: Add Rice and Tomatoes

  • Stir in the cooked rice, diced tomatoes, and tomato sauce. Mix well and let it simmer for 3-5 minutes, allowing the flavors to combine.

Step 4: Stuff the Peppers

  • Spoon the filling into each pepper, packing it in gently. Top with shredded cheese.

Step 5: Bake

  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Step 6: Serve

  • Garnish with fresh parsley or basil. Serve hot with a side salad or garlic bread.

Notes

Nutritional Value (Per Serving – Approximate):
  • Calories: 300-400 kcal
  • Protein: 20-25g
  • Carbohydrates: 30-35g
  • Fat: 12-18g
  • Fiber: 4-6g
  • Sodium: 500-700mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword rice stuffed peppers, stuffed peppers, stuffed peppers with rice