Stuffed Bell Peppers with Ground Beef and Rice
These stuffed bell peppers with ground beef and rice are the ideal weeknight meal that can be easily prepped in advance for meal prep ease. Made in under an hour, it’s a comfort food dinner the whole will love.
Ingredients
- 4 large bell peppers any color, halved and seeded
- 1 lb lean ground beef or turkey
- 1½ cups cooked long-grain rice
- 2 cups marinara sauce divided
- 1 medium onion small diced
- 2 teaspoons olive oil
- ¾ teaspoon kosher salt divided
- 2 teaspoons Italian seasoning
- 1 teaspoon granulated garlic
- ⅛ teaspoon red pepper flakes optional
- ½ cup finely chopped fresh parsley
- ⅓ cup finely grated Parmesan cheese
- 1 cup Italian cheese blend divided
- Salt & Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly brush or spray a 9×13-inch baking dish with oil and spread 1 cup of marinara sauce evenly on the bottom.
- Arrange the pepper halves cut-side up in the dish.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion with ¼ teaspoon of salt and cook for 3–5 minutes, until softened.
- Add the ground meat, remaining ½ teaspoon salt, Italian seasoning, granulated garlic, and red pepper flakes. Cook until the meat is browned and no longer pink, about 5–7 minutes. Drain any extra fat from the meat.
- Turn off the heat and stir in the remaining 1 cup marinara sauce, cooked rice, parsley, Parmesan cheese, and ½ cup of the Italian cheese blend.
- Add salt and pepper to taste.
- Fill each pepper half evenly with the mixture, then sprinkle with the remaining ½ cup cheese.
- Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is browned and bubbly.
Notes
Note 1: Use any color of bell pepper that you like.
Note 2: It's a great recipe for using up leftover rice.
Note 3: Make sure you cook the filling prior to placing it inside the peppers.
Storing Tips:
- Store any leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.
- To freeze the leftovers, allow the leftovers to cool slightly, then wrap them individually in foil or store them in airtight containers. Freeze for up to 2 months. Reheat at 350°F (175°C) for 15–20 minutes.
- Store any leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.
- To freeze the leftovers, allow the leftovers to cool slightly, then wrap them individually in foil or store them in airtight containers. Freeze for up to 2 months. Reheat at 350°F (175°C) for 15–20 minutes.
Nutrition
Calories: 499kcalCarbohydrates: 37gProtein: 37gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgSodium: 1303mgPotassium: 1120mgFiber: 6gSugar: 11gVitamin A: 4996IUVitamin C: 173mgCalcium: 208mgIron: 5mg
* Disclaimer: All nutrition information are estimates only.
