Colorful peppers stuffed with meat, rice, and herbs baked in tomato sauce with melted cheese topping
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, red, yellow, or green, tops removed, seeds and membranes discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 14 oz ground beef or turkey
→ Grains
05 - 3/4 cup cooked rice, white or brown
→ Dairy
06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese
→ Sauces & Liquids
08 - 2 cups tomato sauce
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper to taste
→ Optional Additions
14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs for added texture
# Step-by-Step Directions:
01 - Preheat oven to 350°F for baking.
02 - Cut tops off bell peppers and remove seeds and membranes. Set peppers aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Add ground beef or turkey to skillet, breaking up meat as it cooks. Brown thoroughly for 6-7 minutes until cooked through.
05 - Stir in cooked rice, 1/2 cup shredded cheese, grated Parmesan, oregano, basil, paprika, parsley if using, salt, and pepper. Mix until well combined.
06 - Pour half of tomato sauce into the bottom of a baking dish large enough to hold peppers upright.
07 - Fill each bell pepper with meat and rice mixture, pressing down gently to pack filling. Place peppers upright in prepared baking dish.
08 - Spoon remaining tomato sauce over tops of stuffed peppers.
09 - Cover baking dish with aluminum foil. Bake at 350°F for 35 minutes until peppers begin to soften.
10 - Uncover dish and sprinkle remaining shredded cheese over pepper tops. Add breadcrumbs if using. Bake 10-15 minutes longer until cheese is golden and peppers are tender.
11 - Remove from oven and let stuffed peppers rest for 5 minutes to set before serving.
