Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb (450g) ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with salt.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions until translucent, then add minced garlic and cook for 1 minute. Add ground beef or turkey, cook until browned.
- Stir in cooked rice, marinara sauce, Italian seasoning, salt, and pepper. Simmer for a few minutes.
- Fill each bell pepper with the meat mixture and place in a baking dish.
- Preheat oven to 375°F (190°C). Spoon extra marinara over peppers and top with mozzarella and Parmesan cheese. Cover with foil.
- Bake for 30-35 minutes until peppers are tender and cheese is bubbly and golden.
Notes
- You can substitute ground beef with ground turkey or plant-based options for a vegetarian or vegan version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.
- Feel free to add chopped vegetables like zucchini or mushrooms to the filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg