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Italian Stuffed Peppers

A family-friendly dish of bell peppers stuffed with ground meat, rice, and cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers
  • 1 pound ground beef or turkey Halal-friendly options include ground chicken or lamb.
  • 1 cup cooked rice
  • 1 can diced tomatoes (14.5 oz)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 cup shredded mozzarella cheese For topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Set aside.
Cooking the Filling
  1. In a large skillet over medium heat, add the ground beef or turkey along with the chopped onion. Cook until the meat is browned and the onions are translucent.
  2. Stir in the minced garlic and cook for about 1 more minute until fragrant.
  3. Add cooked rice, diced tomatoes (with juice), Italian seasoning, salt, and pepper. Mix everything well and let it simmer for about 5 minutes.
Stuffing and Baking
  1. Carefully spoon the meat mixture into each bell pepper, packing it down slightly. Place the stuffed peppers upright in a baking dish.
  2. Sprinkle the mozzarella cheese generously on top of each stuffed pepper.
  3. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
Serving
  1. Allow the peppers to cool for a few minutes before serving. They’re best enjoyed warm!

Notes

Store leftovers in the refrigerator for about 3-4 days. They freeze well for up to 3 months. To reheat, preheat your oven to 350°F (175°C) and heat for about 20-30 minutes covered with foil.