STUFFED BELL PEPPERS

🌶️ Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color)

• 1 lb ground beef (or turkey/chicken)

• 1 cup cooked rice (white, brown, or cauliflower for low-carb)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes, drained

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

• 1–2 tbsp olive oil

Instructions

1. Prep the peppers

   • Cut the tops off and remove seeds and membranes.

   • Blanch in boiling water 3–4 minutes (optional, softens them) or leave raw for a firmer texture.

2. Cook the filling

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion and garlic until soft.

   • Add ground beef and cook until browned. Drain excess fat.

   • Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer 3–5 minutes.

3. Stuff the peppers

   • Spoon the beef mixture into the hollowed peppers.

   • Top each with shredded cheese.

4. Bake

   • Place peppers in a 9×13-inch baking dish.

   • Add ½ cup water to the bottom of the dish to help steam.

   • Cover with foil and bake 350°F (175°C) for 30 minutes.

   • Remove foil and bake another 10–15 minutes until cheese is melted and peppers are tender.

5. Serve

   • Garnish with fresh parsley or basil.

   • Great with a side salad or garlic bread.

🔄 Variations

• Vegetarian: Use quinoa, beans, or lentils instead of meat.

• Spicy: Add chopped jalapeño or hot sauce to the filling.

• Mexican-style: Add corn, black beans, taco seasoning, and top with pepper jack cheese.

If you want, I can give a quick 30-minute stovetop version or a slow cooker version so the peppers come out super tender with minimal effort.