Ingredients
Scale
- 4 large bell peppers (any color), halved and seeded
- 1 lb ground beef (or lentils for vegetarian version)
- 1 cup cooked rice or quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (mozzarella or cheddar)
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Slice bell peppers in half and remove seeds and membranes.
- Optional: blanch peppers in boiling water for 5 minutes to soften.
- In a skillet, heat oil and sauté onion and garlic until soft.
- Add ground beef, cook until browned, then stir in tomatoes and seasoning.
- Mix in cooked rice or quinoa and remove from heat.
- Stuff each bell pepper half with filling and top with cheese.
- Place in baking dish with a splash of water or broth; cover with foil.
- Bake for 25–30 minutes, uncovering in the last 10 minutes to brown cheese.
- Serve hot with desired sides.
Notes
- Make-ahead: Assemble peppers up to 2 days in advance and refrigerate.
- Freeze: Wrap individually and freeze up to 3 months.
- Vegetarian version: Substitute ground beef with lentils, mushrooms, or black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American