Stuffed Bell Peppers with Rice, Meat & Cheese

Instructions

Step 1: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.

Step 2: In a large skillet over medium heat, cook the ground beef or turkey with onion and garlic until browned. Drain excess fat.

Step 3: Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to combine flavors.

Step 4: Remove skillet from heat and mix in 1 cup of the mozzarella cheese.

Step 5: Spoon the meat and rice mixture into each bell pepper. Top each with remaining mozzarella cheese.

Step 6: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is bubbly and slightly browned.

Step 7: Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Storage Information

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. These also freeze well—wrap tightly in foil and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.