Roasted Stuffed Bell Peppers

Bright, nutritious, and bursting with flavor, these Roasted Stuffed Bell Peppers are the perfect all-in-one meal to satisfy your cravings for something hearty yet wholesome. Tender bell peppers in vibrant shades of red, yellow, and green are generously filled with a savory blend of seasoned ground beef or turkey, fluffy cooked rice, and zesty tomatoes, then crowned with a golden layer of melted cheese. Infused with garlic, onions, and Italian seasoning, each pepper is roasted to perfection for a tender, smoky finish. This recipe is quick to prepare, taking just 20 minutes of prep time, and makes an ideal weeknight dinner or meal prep option for those seeking a delicious balance of protein, vegetables, and comforting flavors. Garnish with fresh parsley for a beautiful pop of color and serve hot to delight your family or guests!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bell peppers (assorted colors)
• 1 pound ground beef or turkey
• 1 cup cooked white or brown rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh, with juices)
• 2 tablespoons tomato paste
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the bell peppers, cut off the tops, and remove the seeds and membranes inside. Lightly brush the peppers with 1 tablespoon of olive oil and place them standing upright in a baking dish. Set aside.

Step 3

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.

Step 4

Add the ground beef or turkey to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if necessary.

Step 5

Stir in the diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to combine well.

Step 6

Evenly spoon the filling into the prepared bell peppers, packing it in gently. Top each pepper with shredded cheese.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 8

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Step 9

Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	1668.2 grams (1668.2g)

Amount per serving	% Daily Value*
Calories	2375

Total Fat 157.50g	202%
Saturated Fat 61.40g	307%
Polyunsaturated Fat 2.70g
Cholesterol 483mg	161%
Sodium 4013mg	174%
Total Carbohydrate 121.70g	44%
Dietary Fiber 18.50g	66%
Total Sugars 37.30g
Protein 121.30g	243%

Vitamin D 24IU	120%
Calcium 1058mg	81%
Iron 20mg	112%
Potassium 3382mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 20.3%

Carbs: 20.4%