Ingredients

For the Peppers:

• 4 large bell peppers (any color, but red and yellow are extra sweet!)
• 1 lb ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white, brown, or cauliflower rice for a lighter option)
• 1 cup canned diced tomatoes, drained
• ½ cup tomato sauce
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Optional Toppings:

• Fresh parsley, chopped
• Grated Parmesan cheese

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Instructions

1. Prep the Peppers

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin layer off the bottom so they stand upright (but don’t cut through the bottom!). Place them in a baking dish.

2. Cook the Filling

• In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
• Add the onion and garlic to the skillet, cooking until softened, about 3 minutes.
• Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to combine.

3. Stuff the Peppers

• Spoon the meat and rice mixture into the prepared bell peppers, packing them full but not overflowing. Top each pepper with a generous sprinkle of mozzarella cheese.

4. Bake

• Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

5. Garnish and Serve

Sprinkle with fresh parsley and a little grated Parmesan for extra flair. Serve hot and watch your family dig in with delight!

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Serve these stuffed peppers on a fancy plate to make everyone feel like they’re dining at a five-star restaurant. Then remind them it’s basically a one-dish meal—so they’re on dish duty tonight. Bonus points if you eat yours with a fork and a spoon to get every last cheesy bite!