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Stuffed bell peppers with rice, ground turkey or beef, tomato sauce and seasonings. These easy Italian stuffed peppers are a healthy meal that you can make ahead!
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5 from 2 votes

Stuffed Peppers

kristineskitchenblog.com
Stuffed bell peppers with rice, ground beef or turkey, tomato sauce and seasonings. These easy stuffed peppers are a delicious dinner that you can make ahead.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 6 servings
Calories: 402kcal

Ingredients

  • ¾ cup uncooked brown rice 1 ½ cups cooked
  • 6 bell peppers any color
  • 2 teaspoons olive oil
  • ¾ cup onion finely chopped
  • 1 pound ground turkey or ground beef
  • 2 cloves garlic minced
  • 15 ounce can diced tomatoes
  • 8 ounce can tomato sauce ¾ cup
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar or mozzarella cheese 4 ounces, divided

Instructions

  • Cook rice according to package directions or your preferred cooking method. Set aside to cool.
  • Preheat oven to 400 degrees F.
  • Cut the tops off the peppers and remove seeds and membranes.
  • Heat olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, 2-3 minutes.
  • Add the ground turkey (or beef) to the pan and cook, crumbling, until browned and no longer pink. Add the garlic and cook, stirring for 30 seconds.
  • Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Reduce heat to low and simmer, stirring for 2-3 minutes. Remove pan from the heat and stir in the cooked rice and half of the cheese.
  • Pour ½ cup of water into a 9x13-inch baking dish. Fill bell pepper halves with the meat and rice mixture (about 1 cup of filling per pepper) and place in the baking dish. Sprinkle on the remaining shredded cheese.
  • Cover with a piece of aluminum foil that you have lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, uncover, and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve.

Video

Notes

How to make these stuffed peppers as a freezer meal:
  1. Prepare the peppers as directed above, through step 7. Do not bake.
  2. Let peppers cool completely and then place them in a baking dish in the freezer. Freeze for 1-2 hours, then transfer to a zip-top plastic freezer bag and store in freezer for up to 3 months.
  3. To bake, thaw completely in your refrigerator (this will take about 24 hours). Then, bake as directed above.

Nutrition

Serving: 1pepper | Calories: 402kcal | Carbohydrates: 37g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 561mg | Fiber: 6g | Sugar: 12g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com