Stuffed Bell Peppers

Ingredients

• 4 large bell peppers, halved and seeded
• 1 pound ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup cooked rice
• 1 cup tomato sauce
• 1 teaspoon Italian seasoning
• 1 cup shredded cheese
• Salt and black pepper, to taste

Substitutions

• Ground turkey works well in the pepper filling; cook it to 165°F and keep the rice amount unchanged so the filling remains balanced.
• Quinoa or another cooked grain can replace rice; prepare it separately according to its own liquid ratio and timing.

Instructions

Step 2: Cook the beef with onion and garlic until browned, then season well

Cook the beef with the onion and garlic until browned and the meat reaches 160°F, then season well and drain excess fat.

Step 4: Fill the peppers with the mixture and top with shredded cheese

Fill the peppers with the mixture and top with shredded cheese.

Step 5: Bake until the peppers are tender and the cheese is melted

Bake until the peppers are tender and the cheese is melted.

How to Store Leftovers

Once cooled, store Stuffed Bell Peppers covered in the refrigerator for 3 to 4 days. Fresh herbs or crunchy finishes are best held separately.

How to Reheat

Reheat Stuffed Bell Peppers gradually and stop once the center is hot. Choose a skillet or oven when surface texture matters, and short microwave intervals when moisture retention matters more.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.