Stuffed bell peppers

🫑 Classic Stuffed Bell Peppers

🧾 Ingredients (Serves 4–6)

• 6 large bell peppers (any color), tops cut off, seeds removed
• 1 lb ground beef (or ground turkey, sausage, or a mix)
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (8 oz) can tomato sauce
• 1 tsp Italian seasoning (or oregano + basil)
• 1 cup shredded mozzarella or cheddar cheese, divided
• Salt & pepper, to taste
• Optional: chopped parsley, red pepper flakes, Worcestershire sauce

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🔪 Instructions

1. Prep the peppers:
   • Cut the tops off the peppers and remove seeds/membranes.
   • Boil peppers in salted water for 4–5 minutes until slightly softened. Drain and set aside.
2. Make the filling:
   • In a skillet, cook chopped onion until softened.
   • Add ground beef and garlic, cook until browned. Drain excess fat.
   • Stir in cooked rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt & pepper.
   • Optional: add a dash of Worcestershire or red pepper flakes for depth.
3. Stuff and bake:
   • Preheat oven to 375°F (190°C).
   • Arrange peppers upright in a baking dish. Fill each with meat mixture.
   • Spoon remaining tomato sauce over the tops.
   • Cover with foil and bake for 25–30 minutes.
4. Add cheese and finish:
   • Uncover, sprinkle cheese on each pepper.
   • Bake another 10 minutes until cheese is bubbly and lightly browned.
5. Serve:
   • Garnish with parsley or a dollop of sour cream if desired. Serve with a side salad or crusty bread.

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🍽 Tips & Variations

• Low-carb: Use cauliflower rice or omit rice entirely.
• Spicy: Add chopped jalapeños or crushed red pepper flakes to the filling.
• Mexican-style: Use taco seasoning, black beans, corn, and top with pepper jack cheese.
• Make-ahead: Prep and stuff peppers ahead of time. Refrigerate up to 24 hrs or freeze unbaked (wrapped tightly) for up to 2 months.