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Stuffed Bell Peppers


Stuffed Bell Peppers



  • 4 large bell peppers (any color)
  • 1 lb (450g) ground beef or turkey
  • 1 cup cooked rice
  • 1 can (15 oz) diced tomatoes, drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (or any cheese of your choice)
  • 2 tablespoons olive oil
  • Optional garnish: chopped fresh parsley or green onions


  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Bell Peppers:
    • Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to help them stand upright. Place the bell peppers in a baking dish.
  3. Cook the Filling:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
    • Add the ground beef (or turkey) to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
  4. Mix the Filling:
    • Add the drained diced tomatoes, cooked rice, dried oregano, dried basil, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes to let the flavors meld together. Remove from heat.
  5. Stuff the Peppers:
    • Spoon the beef and rice mixture into each bell pepper, packing it down gently. Fill each pepper to the top.
  6. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the shredded cheese on top of each pepper. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  7. Serve:
    • Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley or green onions, if desired. Serve warm.

Enjoy your delicious stuffed bell peppers!

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