Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground turkey or lean ground beef
- 2 cups cooked white or brown rice
- 1 can (15 oz) tomato sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- 1 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly under cold water. Slice the tops off each pepper and remove the seeds and membranes from the inside. If the peppers don’t stand upright, trim a tiny bit off the bottom to level them, being careful not to cut a hole in the base. Place the prepared peppers in a 9×13 inch baking dish.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it into small crumbles with a spatula. Drain any excess fat from the pan. Stir in the cooked rice, half of the tomato sauce, garlic powder, onion powder, oregano, salt, and pepper. Let the mixture simmer for 2 to 3 minutes until the flavors meld together.
- Spoon the meat and rice mixture generously into each pepper cavity, pressing down slightly to pack it in. Pour the remaining tomato sauce over the top of each stuffed pepper. Cover the baking dish tightly with aluminum foil to trap steam. Bake for 25 minutes. Remove the foil, sprinkle the cheese on top if using, and bake for an additional 10 minutes or until the peppers are tender and the cheese is bubbly.
- Carefully remove the peppers from the oven using tongs or a wide spatula. Let them rest for 5 minutes before serving to allow the juices to settle. Plate each pepper and drizzle with any extra sauce from the bottom of the baking dish. Garnish with fresh herbs if you have them on hand for a professional finish.
- Cook Time: 50 minutes