Easy Stuffed Peppers Recipe

Ingredients

• 6 pieces Bell Peppers (any color, tops saved for lids, seeded and cored)
• 3 cloves Garlic (minced)
• 0.5 large onion Onion (diced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1.25 pounds Ground Beef (80% lean recommended)
• 1 can Diced Tomatoes (14.5‑oz can)
• 8 ounces Tomato Sauce (plain or spicy)
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1.5 cups Cooked Long‑Grain Rice (leftover or freshly cooked, firm grains)
• 1.5 cups Shredded Mozzarella Cheese (divided: 1 cup in filling, ½ cup for topping)
• 0.25 cup Fresh Parsley (chopped)
• 2 tablespoons Raisins (optional, adds sweet note)
• 2 tablespoons Slivered Almonds (optional, adds texture)
• 0.5 teaspoon Red Pepper Flakes (optional, for heat)
• 0.25 cup Breadcrumbs with Parmesan and Herbs (optional topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the peppers and filling.

   Time: PT5M

   Temperature: 350°F

2. Prepare the Bell Peppers

   Wash the peppers, remove any stickers, cut off the tops, remove the ribs and core, and discard seeds. Keep the tops for later use as lids.

   Time: PT10M

3. Mince Garlic

   Smash the garlic cloves to loosen the skin, peel, and mince finely.

   Time: PT3M

4. Dice Onion

   Dice ½ of a large onion into small uniform pieces.

   Time: PT3M

5. Chop Parsley

   Rough‑chop ¼ cup fresh parsley and set aside for later garnish.

   Time: PT2M

6. Sauté Onion

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the diced onion and cook, stirring frequently, for 8–10 minutes until lightly caramelized.

   Time: PT10M

7. Add Garlic

   Add the minced garlic to the skillet and sauté for about 2 minutes, stirring constantly to avoid burning.

   Time: PT2M

8. Brown Ground Beef

   Add 1 ¼ lb ground beef, breaking it up with a spatula. Cook, stirring occasionally, until fully browned and no pink remains, about 10 minutes.

   Time: PT10M

9. Add Tomatoes and Seasonings

   Stir in the canned diced tomatoes, tomato sauce, 1 Tbsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, and optional raisins, almonds, cumin, or chili flakes. Cook for 2 minutes to combine flavors.

   Time: PT2M

10. Incorporate Rice

    Fold in 1½ cups cooked long‑grain rice, mixing gently so the grains stay separate.

    Time: PT2M

11. Add Cheese

    Remove the skillet from heat and stir in 1 cup shredded mozzarella until just melted. Sprinkle the remaining ½ cup mozzarella on top later.

    Time: PT2M

12. Stuff the Peppers

    Spoon the filling into each prepared pepper, packing it tightly. Top each with the remaining mozzarella and, if using, the breadcrumb‑Parmesan mixture.

    Time: PT5M

13. Bake

    Arrange the stuffed peppers upright in a large casserole dish. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

    Time: PT20M

    Temperature: 350°F

14. Garnish and Serve

    Remove from oven, sprinkle the chopped parsley over the tops, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

430

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g