Go Back Email Link
–+ servings

Free Body Calculator – Know Your Body

Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.

Try Free Body Calculator Now
Stuffed Bell Peppers

Easy and Delicious Stuffed Bell Peppers Recipe

Stuffed Bell Peppers are a comforting and versatile dish made by filling bell peppers with a savory mixture of rice, ground meat (or meat alternatives), vegetables, and spices, then baking them to perfection. It’s an easy meal that can be adapted to suit any dietary preferences.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Mediterranean
Servings 4 2 stuffed peppers per person
Calories 350 kcal

Ingredients
  

  • For the Stuffed Peppers:
  • 4 large bell peppers any color
  • 1 lb ground beef turkey, or chicken (or plant-based protein)
  • 1 cup cooked rice white, brown, or quinoa
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 can 14 oz diced tomatoes, drained
  • 1/2 cup shredded cheese cheddar, mozzarella, or your choice
  • 1 tsp dried oregano
  • 1 tsp ground cumin optional
  • Salt and pepper to taste
  • For the Tomato Sauce optional:
  • 1 can 15 oz tomato sauce
  • 1 tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
Cookbook Cover

120 Healthy Recipes for Everyone

Diabetic-friendly, easy, and family-approved meals anyone can enjoy. Backed by a certified diabetes doctor.

Get 120+ Expert-Approved Recipes

Instructions
 

  • Prepare the Peppers:
  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
  • If desired, lightly steam the peppers in a pot of boiling water for 5 minutes to soften them before stuffing (optional, but can help them cook more evenly).
  • Prepare the Filling:
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
  • Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
  • Stir in the cooked rice, diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
  • Stuff the Peppers:
  • Carefully spoon the filling into each bell pepper, packing it in tightly. Place the stuffed peppers upright in a baking dish.
  • Make the Tomato Sauce (optional):
  • In a small bowl, combine the tomato sauce, olive oil, dried basil, garlic powder, salt, and pepper. Pour the sauce over the stuffed peppers.
  • Bake the Peppers:
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
  • Remove the foil, sprinkle the tops of the stuffed peppers with shredded cheese, and return them to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  • Serve:
  • Serve the stuffed peppers hot, garnished with fresh herbs or extra cheese if desired.

Notes

  • Variations: You can swap ground beef for ground turkey, chicken, or even a vegetarian option like lentils or quinoa.
  • Add-ins: Feel free to add vegetables like zucchini, mushrooms, or spinach to the filling for added nutrition.
  • Storage: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
  • Make Ahead: You can prepare the stuffed peppers in advance, refrigerate them, and then bake them just before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSodium: 800mgFiber: 4gSugar: 7g