Name: Cheesy Stuffed Bell Peppers : Oven-Baked Comfort Food
Ingredients: 4 large bell peppers (any color); 1 lb ground meat (beef, turkey, chicken, or plant-based crumble); 1 cup cooked rice or quinoa (day-old rice works best); ½ onion, diced; 2 cloves garlic, minced; ½ cup tomato sauce or salsa; 1 cup shredded cheese (cheddar, mozzarella, Mexican blend, or pepper jack); 1 tsp Italian seasoning; Salt & black pepper to taste; Drizzle of olive oil; Tex-Mex: chorizo, black beans, corn, pepper jack, avocado; Italian: Italian sausage, spinach, mozzarella + Parmesan; Vegetarian: black beans + mushrooms, extra tomato sauce; Low-carb: replace rice with sautéed cauliflower rice

Description

Colorful, cheesy, and ridiculously satisfying—these stuffed bell peppers are a weeknight hero, meal-prep champion, and crowd-pleaser all in one. Packed with protein, veggies, and a gooey cheesy top, they’re comfort food that smells as good as it tastes.

Ingredients

Scale

Peppers & Filling:

4 large bell peppers (any color)
1 lb ground meat (beef, turkey, chicken, or plant-based crumble)
1 cup cooked rice or quinoa (day-old rice works best)
½ onion, diced
2 cloves garlic, minced
½ cup tomato sauce or salsa
1 cup shredded cheese (cheddar, mozzarella, Mexican blend, or pepper jack)
1 tsp Italian seasoning
Salt & black pepper to taste
Drizzle of olive oil

Optional Twists:

Tex-Mex: chorizo, black beans, corn, pepper jack, avocado
Italian: Italian sausage, spinach, mozzarella + Parmesan
Vegetarian: black beans + mushrooms, extra tomato sauce
Low-carb: replace rice with sautéed cauliflower rice

Instructions

1. Prep Peppers

Preheat oven to 375°F (190°C).
Slice peppers in half lengthwise, remove seeds and ribs. Leave stems on for a rustic look.
If peppers wobble, shave a small sliver from the bottom for stability.

2. Cook Filling

Heat olive oil in a skillet over medium heat.
Sauté onion for 4–5 min until translucent. Add garlic and cook 30 sec.
Add ground meat, breaking it up, and cook until no pink remains. Season with salt, pepper, and Italian seasoning.
Stir in cooked rice/quinoa and tomato sauce. Heat 2 min. Taste and adjust seasoning.

3. Stuff & Top Peppers

Arrange pepper halves on a lined baking sheet.
Spoon filling into each pepper, mounding slightly.
Top with shredded cheese and a drizzle of olive oil.

4. Bake

Bake 25–30 min until peppers are tender and cheese is bubbly and golden.
Optional: cover with foil for extra-soft peppers or par-boil peppers 5 min before stuffing for tenderness.

5. Serve

Serve straight from the baking sheet or plate individually.
Optional: garnish with parsley/cilantro, serve with a salad, crusty bread, or a dollop of Greek yogurt.

Notes

Assemble ahead: refrigerate for up to 24 hours, then bake with an extra 5–10 min.
Freeze unbaked: wrap individually, freeze 2–3 months, thaw overnight in fridge before baking.