Stuffed Bell Peppers

Prep: 25 mins

Cook: 60 mins

Difficulty: Easy

Servings: 6 Servings

Who hasn’t dreamed of studying at their dream school, finding the perfect partner, or experiencing the ultimate vacation? While perfection is rarely the reality, when it comes to finding the ideal weeknight dinner I have finally found the one. Stuffed bell peppers are the dream dinner I’ve been searching for all along.

Stuffed bell peppers are literally stuffed with everything your dinner needs. The veggies, starch, and protein are all packed into colorful, single-serving “cups” and finished with a cap of melty, browned shredded cheese.

This recipe is versatile enough that you can mix and match with your favorite flavors or just use up leftover ingredients taking up space in the fridge. Here’s how to make perfect stuffed bell peppers.

Ingredients

6 medium bell peppers
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cloves garlic, minced
1 tablespoon dried Italian seasoning
1 pound uncooked mild Italian sausage (casings removed), lean ground beef, or ground turkey
1/2 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 cup cooked white or brown rice
1/4 cup coarsely chopped fresh parsley leaves (from 8 sprigs), plus more for serving
4 ounces shredded low-moisture mozzarella, Monterey Jack, or Italian-blend cheese (about 1 cup), divided
Water for the baking dish

Instructions

5-ounce) can diced tomatoes and their juices, 1 cup cooked white or brown rice, and 1/4 cup coarsely chopped fresh parsley leaves. Stir to combine and cook until the liquid is mostly evaporated, about 3 to 5 minutes.Remove the pan from the heat. Add 1/2 cup of the shredded low-moisture mozzarella or Monterey Jack cheese and stir to combine. Taste and season with more kosher salt or black pepper if needed.Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up, in an 11x7-inch or 9x13-inch baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil.Bake until the peppers are tender and the filling is heated through, about 35 minutes. Uncover and divide the remaining 1/2 cup shredded cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with more chopped fresh parsley leaves if desired.