Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice off the tops of the peppers, about 1/2 inch below the stem. Carefully scoop out the seeds and membranes from the inside of each pepper, creating hollow cavities for the filling. You can discard the tops or chop them finely to add to the filling if desired.4 large bell peppers
- To ensure the peppers are tender and fully cooked, place them upright in a baking dish. Fill the cavities with a little water (about 1/4 inch). Cover the baking dish tightly with foil. Bake for about 15-20 minutes while you prepare the filling. This step helps prevent the outside of the pepper from being too firm when the filling is cooked through.
- While the peppers are par-cooking (or if you skip that step), heat a large skillet over medium-high heat. Add the ground beef or turkey and break it up with a spoon. Cook, stirring occasionally, until it's browned through. Drain off any excess grease from the skillet.1 pound ground beef or ground turkey
- Add the chopped onion and green bell pepper to the skillet with the browned meat. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.1/2 cup finely chopped onion, 1/4 cup finely chopped green bell pepper
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the Italian seasoning, salt, and black pepper to the skillet. Stir to combine.2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the cooked rice to the skillet with the meat and vegetable mixture. Pour in half of the can of tomato sauce (reserve the other half for later). Stir everything together until well combined. Taste the mixture and adjust seasonings if needed.1 cup cooked white or brown rice, 1 (15-ounce) can tomato sauce
- Remove the par-cooked peppers from the oven (if you did step 2) and carefully drain out any water. Spoon the meat and rice filling generously into each hollowed-out bell pepper. Don't overstuff them; leave a little room for the sauce.4 large bell peppers
- Arrange the stuffed peppers upright in the baking dish. Pour the remaining half of the tomato sauce evenly over the tops of the stuffed peppers and around the bottom of the baking dish to prevent sticking and add moisture. Sprinkle the shredded cheese evenly over the tops of each pepper. If using breadcrumbs, sprinkle them on top of the cheese for an extra crispy topping.4 large bell peppers, 1 (15-ounce) can tomato sauce, 1/2 cup shredded cheddar cheese, 1/4 cup breadcrumbs
- Cover the baking dish tightly with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- For a golden-brown and bubbly cheese topping, remove the foil during the last 5 minutes of baking and broil for 2-3 minutes, watching carefully to prevent burning.
- Carefully remove the baking dish from the oven. Let the stuffed bell peppers rest for 5-10 minutes before serving. This allows the flavors to meld and makes them easier to handle. Serve hot, spooning any extra sauce from the bottom of the dish over the peppers.4 large bell peppers
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat in oven, microwave, or stovetop.
