Bell peppers filled with a savory mixture of rice, ground meat, herbs, baked in tomato sauce and topped with melted cheese.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds and membranes 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 (optional, for added texture)
# How-To:
01 - Preheat oven to 350°F.
02 - Cut off tops of bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until softened. Add garlic and cook for 1 more minute.
04 - Add ground beef or turkey, breaking it apart as it cooks. Cook for 6 to 7 minutes until browned and fully cooked.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), Parmesan, oregano, basil, paprika, parsley if used, salt, and pepper until well combined.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to pack. Arrange peppers upright in the baking dish.
08 - Spoon remaining tomato sauce evenly over the stuffed peppers.
09 - Cover the dish with aluminum foil and bake for 35 minutes.
10 - Remove foil, sprinkle remaining shredded cheese and optional breadcrumbs on top, then bake uncovered for an additional 10 to 15 minutes until cheese is golden and peppers are tender.
11 - Remove from oven and let rest for 5 minutes before serving.
