Ingredients
Vegetables
- 4 large bell peppers, any color
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Fresh basil or parsley, chopped (for garnish, optional)
Grains and Broth
- 1 cup uncooked rice
- 2 cups chicken or vegetable broth
Meat and Cheese
- 1 pound ground beef, or Italian sausage
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Pantry Items and Seasonings
- 1 tablespoon olive oil
- 15.5 ounces diced tomatoes, drained
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut the bell peppers in half lengthwise and remove all seeds and membranes. Rinse them under cold water and set them aside to drain.
- Cook the rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and all the liquid is absorbed. Remove from heat and fluff the rice with a fork.
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion until softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook the meat: Add the ground beef or Italian sausage to the skillet. Break it apart with a spoon as it browns, cooking until fully done. Drain any excess fat from the pan.
- Combine ingredients: Stir in the drained diced tomatoes, cooked rice, and dried Italian seasoning. Season with salt and pepper to taste. Mix well and cook for 2-3 minutes until heated through.
- Stuff the peppers: Fill each pepper half generously with the meat and rice mixture, packing it down gently to hold the shape.
- Bake covered: Place the stuffed peppers upright in a baking dish and cover with aluminum foil. Bake in the preheated oven for 30 minutes.
- Add cheese and bake uncovered: Remove the foil and sprinkle mozzarella and Parmesan cheese over each pepper. Return to the oven for an additional 15 minutes until the cheese is melted and bubbly.
- Garnish and serve: Optionally top with fresh basil or parsley before serving. Serve the stuffed peppers hot for a comforting meal.
Notes
- You can substitute ground beef with Italian sausage or ground turkey for different flavor profiles.
- Draining the diced tomatoes reduces moisture in the filling, preventing soggy peppers.
- For a vegetarian version, omit the meat and increase the cheese or add cooked lentils or beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use a sharp knife to carefully cut the peppers for neat halves and easier stuffing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
