Colorful peppers filled with savory meat, rice, and herbs, baked in tomato sauce with melted cheese topping.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 14 oz ground beef or turkey
→ Grains
05 - 3/4 cup cooked rice (white or brown)
→ Dairy
06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese
→ Sauces & Liquids
08 - 2 cups tomato sauce
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste
→ Optional
14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (for added texture)
# How To Make It:
01 - Preheat oven to 350°F.
02 - Cut off the tops of bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add ground beef or turkey, breaking it up as it cooks, until browned and cooked through, about 6–7 minutes.
05 - Stir in cooked rice, 1/2 cup of shredded cheese, Parmesan, oregano, basil, paprika, parsley (if using), salt, and pepper. Mix well.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers.
07 - Fill each bell pepper with the meat and rice mixture, pressing down gently to pack. Place peppers upright in the prepared dish.
08 - Spoon the remaining tomato sauce over the stuffed peppers.
09 - Cover baking dish with foil and bake for 35 minutes.
10 - Uncover, sprinkle remaining shredded cheese (and breadcrumbs, if using) over the tops, and bake for an additional 10–15 minutes until cheese is golden and peppers are tender.
11 - Remove from oven and let rest for 5 minutes before serving.
