Stuffed Bell Peppers
Classic bell peppers stuffed with a savory mixture of ground meat, rice, and tomato sauce, then baked until tender.
Ingredients
- 4 bell peppers, halved and seeded
- 1/2 lb ground beef or turkey
- 1 cup cooked rice
- 1/2 cup tomato sauce
- 1/4 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Preheat the oven to 375°F (190°C).
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2
Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the diced 1/4 onion and cook for 3-4 minutes until softened.
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3
Add the minced 2 garlic cloves and cook for another 30 seconds until fragrant.
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4
Add the 1/2 lb ground beef or turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Use a meat thermometer to ensure the ground meat has reached an internal temperature of 160°F (71°C) for food safety.
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5
Stir in the 1 cup cooked rice, 1/2 cup tomato sauce, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and remove from heat.
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6
Arrange the halved and seeded 4 bell peppers cut-side up in a baking dish.
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7
Spoon the meat and rice mixture evenly into each pepper half, gently pressing down to pack the filling.
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8
Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the peppers are tender when pierced with a fork.
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9
If desired, remove the foil during the last 10 minutes of baking to allow the tops to brown slightly.
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10
Let the stuffed peppers rest for 5 minutes before serving.