Stuffed Bell Peppers

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Ingredients

Adjust Servings:
3 Bell Peppers
0.5 pound Ground Turkey
0.25 cup, finely diced Onion
1 minced Garlic Clove
1 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
0.5 cup, cooked Rice
1.5 cup, divided Tomato Sauce
1 cup, grated Mozzarella Cheese
0.25 cup, chopped Fresh Curly Parsley

Stuffed Bell Peppers

A classic that's making a come back!

  • 90 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Stuffed bell peppers is elevated comfort food that’s easy to make!

I’ve been eating and loving stuffed bell peppers since I was little. My mom used to make it all the time.

Traditionally, ground beef, I prefer to use turkey for a healthier option. I also add parsley for color and rice to make this a complete and filling meal.

Other than cooking the rice, there is no stove top cooking as the meat and peppers cook in the oven.

You can also add quinoa instead of rice or skip it all together for a lower carb option.

For the tomato sauce, look for a high-quality sauce. Pasta sauce works great for this recipe as it is already seasoned.

Steps

1
Done

Cook The Rice

Use leftover cooked rice or cook rice according to package instructions.

Add 1/4 cup of uncooked rice to a large bowl and rinse with cold water and drain. Repeat until the water is clear.

Add the rinsed rice to a pot and cover with 1/3 cup + 1 Tablespoon of water then cover and bring to a low simmer.

Cook on low heat until all of the water has been absorbed by the rice and the rice is tender.

Since you are only cooking 1/4 cup of rice, this will happen pretty quickly, about 10 minutes.

2
Done

Prep The Bell Peppers

Preheat your oven to 350°F.

While the oven is preheating, wash and prep your bell peppers.

Cut the bell peppers in half lengthwise and remove all seeds and membrane.

Set aside.

3
Done

Make The Meat Filling

To a large bowl, add 1/2 pound ground turkey meat, 1/4 cup finely diced onion, 1 minced garlic clove, 1/2 cup of the tomato sauce, 1/4 cup finely chopped parsley, 1 teaspoon of sea salt, 1/4 teaspoon of black pepper and the cooked rice (about 1/2 cup).

Mix with your hands or a fork.

4
Done

Stuff The Bell Peppers

Spoon the meat filling into each bell pepper half and smooth the top.

Add 1 cup of tomato sauce to your baking dish, I am using my 10-inch cast-iron skillet which is oven safe, then place the stuffed bell peppers on top.

5
Done

Top with Mozzarella & Bake

Top each bell pepper with grated mozzarella cheese.

Cover the baking dish with aluminum foil and bake at 350°F for 40 minutes then remove the foil and bake for another 20 minutes or until the cheese is bubbly and light golden.

6
Done

Serve

To serve, garnish the stuffed bell peppers with some fresh parsley.

Leftovers can be kept in an air-tight container in the refrigerator for up tp 3 days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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