These Italian stuffed peppers, filled with a savory mixture of rice and ground beef and topped with melted cheese, make a delicious and satisfying family dinner.
INGREDIENTS
- 4 large bell peppers, any color
- 1 cup uncooked rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 15.5 ounces diced tomatoes, drained
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish, optional)
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut the bell peppers in half and remove the seeds and membranes. Rinse under cold water and set aside.
- Cook the rice: In a medium saucepan, bring the broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Cook the meat: Add the ground beef (or Italian sausage) to the skillet. Cook until browned, breaking it up as it cooks. Drain any excess fat.
- Combine ingredients: Add the diced tomatoes, cooked rice, and Italian seasoning to the skillet. Season with salt and pepper to taste. Stir to combine and heat through for 2-3 minutes.
- Stuff the peppers: Spoon the filling into the prepared bell peppers, packing it down gently.
- Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
- Add cheese: Remove the foil and sprinkle the tops of the peppers with mozzarella and Parmesan cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley, if desired. Serve hot.
NOTES
- Make Ahead: Prepare the stuffed peppers up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time.
- Variations: Substitute ground turkey, chicken, or a vegetarian meat alternative for the ground beef. You can also add chopped vegetables like zucchini or mushrooms for added flavor and nutrition.
- Cheese Options: For a different flavor, try using cheddar, provolone, or a blend of Italian cheeses.
NUTRITION
- Calories: 694kcal
- Carbohydrates: 56g
- Protein: 35g
- Fat: 37g
- Saturated Fat: 15g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 15g
- Trans Fat: 1g
- Cholesterol: 114mg
- Sodium: 960mg
- Potassium: 914mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 4411IU
- Vitamin C: 165mg
- Calcium: 345mg
- Iron: 5mg
