Colorful and hearty Easy Stuffed Bell Peppers filled with savory meat, rice, vegetables, and cheese, baked to perfection for a comforting meal.

Scale

6 medium bell peppers (red, yellow, orange, or green)

1 lb ground meat (beef, turkey, chicken, or plant-based alternative)

1 tbsp olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 (15 oz) can diced tomatoes, undrained

1 cup cooked rice (white, brown, or quinoa)

1/2 cup chicken or vegetable broth

1/2 cup shredded cheese (cheddar, mozzarella, or blend)

Salt and pepper to taste

Optional: 1 tsp dried oregano, 1/2 tsp smoked paprika, fresh parsley for garnish

1. Preheat oven to 375°F (190°C).

2. Slice bell peppers in half lengthwise, remove seeds and membranes. Trim bottoms if needed so they stand flat.

3. In a skillet, heat olive oil over medium. Sauté onion 5-7 minutes. Add garlic and cook 1 minute.

4. Add ground meat. Cook until browned, breaking up with spoon. Drain excess fat.

5. Stir in diced tomatoes, cooked rice, broth, salt, pepper, and optional seasonings. Simmer 5-7 minutes.

6. Arrange peppers in a baking dish. Fill each with mixture. Top with shredded cheese.

7. Cover loosely with foil and bake 30 minutes. Remove foil and bake 10-15 minutes until peppers are tender and cheese is golden.

8. Garnish with fresh parsley and serve.

Spice it up with chili flakes or hot sauce.

Add feta, olives, and lemon juice for Mediterranean style.

Mix in black beans and corn for Southwestern flair.

Top with Parmesan for a crispy cheese crust.

Swap protein with lentils, tofu, or leftover chicken.

Use couscous, bulgur, or riced cauliflower instead of rice.

Keywords: stuffed bell peppers, easy dinner, healthy recipe, one pan meal, weeknight dinner