Stuffed Bell Peppers
Stuffed Bell Peppers are a classic, wholesome dish made with colorful bell peppers filled with a delicious mixture of rice, vegetables, protein, and cheese, then baked to perfection. This recipe is easy to prepare, customizable, and perfect for weeknight dinners or healthy meal prep.
Ingredients
For the Bell Peppers
- 4 large bell peppers (red, yellow, or green)
- 1 tablespoon olive oil
For the Stuffing
- 1 cup cooked rice (white or brown)
- 1 cup cooked ground beef or chicken (optional for vegetarian use beans or lentils)
- ½ cup onion, finely chopped
- 1 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers, cut off the tops, and remove seeds and membranes.
- Lightly brush the peppers with olive oil and place them upright in a baking dish.
- In a large bowl, mix cooked rice, meat (or beans), onion, tomato sauce, garlic powder, paprika, salt, and pepper.
- Spoon the filling evenly into each bell pepper.
- Top with shredded cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until cheese is melted and slightly golden.
- Let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
- You can make this recipe vegetarian by replacing meat with chickpeas, lentils, or mushrooms.
- For a low-carb version, substitute rice with cauliflower rice.
- Stuffed bell peppers can be stored in the refrigerator for up to 3 days.
- They are freezer-friendly and great for meal prep.
Nutrition Information (Per Serving – Approximate)
- Calories: 320 kcal
- Protein: 18 g
- Carbohydrates: 28 g
- Fat: 14 g
- Fiber: 5 g