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–+ servings
Stuffed Peppers

Delicious Stuffed Peppers: Easy, Healthy, and Freezer-Friendly

This classic Italian stuffed peppers recipe is a healthy and comforting dinner option, featuring ground beef, rice, and tomato sauce, making it a freezer-friendly meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 peppers
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • ¾ cup Uncooked Brown Rice Can substitute with white rice or quinoa.
  • 1 pound Ground Beef or Ground Turkey Can substitute with plant-based meat or lentils.
  • ¾ cup Finely Chopped Yellow Onion Can swap for shallots.
  • 3 cloves Garlic Minced; can use fresh or pre-minced.
  • 15 oz Canned Diced Tomatoes Can use fresh tomatoes.
  • 8 oz Tomato Sauce Consider using salsa for a spicier kick.
  • 2 teaspoons Italian Seasoning Can substitute with oregano or basil.
  • ½ teaspoon Garlic Powder Can be replaced with more fresh garlic.
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
For the Peppers
  • 6 pieces Bell Peppers Any color; choose firm peppers.
For Topping
  • 1 cup Shredded Mozzarella Cheese Divided; substitute with cheddar or omit.
  • 2 teaspoons Olive Oil Can substitute with any neutral cooking oil.

Equipment

  • Skillet
  • Baking Dish
  • fork

Method
 

Step-by-Step Instructions for Classic Italian Stuffed Peppers
  1. Cook the brown rice according to package instructions, typically about 45 minutes, then fluff it and let it cool.
  2. Preheat your oven to 400°F (204°C).
  3. Cut off the tops of the bell peppers and remove seeds and membranes. Arrange them in a baking dish.
  4. Heat olive oil in a skillet over medium heat and sauté the finely chopped onions for 2-3 minutes.
  5. Add the ground beef (or turkey), breaking it apart, and cook until browned, about 5-7 minutes.
  6. Stir in minced garlic and cook for another 30 seconds until fragrant.
  7. Add canned diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for about 5 minutes.
  8. Remove from heat and fold in cooked rice and half of the mozzarella cheese.
  9. Pour ½ cup of water in the baking dish, spoon the filling into each pepper, and top with remaining cheese.
  10. Cover the dish with foil and bake for 30 minutes, then remove foil and bake for another 5 minutes till cheese is bubbly.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

These stuffed peppers are freezer-friendly and can be prepared in advance for busy weeknights.

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