Stuffed Peppers

Stuffed Peppers is a blend of ground meat, rice, tomato sauce, seasonings, and stuffed into fresh bell peppers.

Course Main Course

Cuisine American

Keyword stuffed bell peppers, stuffed peppers

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 298kcal

3 bell peppers halved, cored
1 tablespoon olive oil
1 medium onion diced
1 teaspoon granulated garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 lb ground beef you can also use sausage or even plant-based meat
1 large tomato diced
2 1/2 cups marinara sauce divided
salt and pepper to taste
1 cup cooked rice
1/2 cup shredded mozzarella we use Follow Your Heart shredded cheese for dairy free

Preheat the oven to 425 degrees F.
Place the peppers onto a parchment-lined baking sheet and roast for 15 minutes.
In a large cast iron pan on medium heat. Add the avocado oil and cook the onions until translucent, about 3-4 minutes. Add the granulated garlic, basil, and oregano, and cook for another minute.
Add the ground beef to the pan and cook until browned, around 8-10 minutes.
Once the beef is just about fully cooked, add in the diced tomatoes, and 1 1/2 cups of the marinara sauce. Bring to a boil and then remove from the heat. Stir in the rice, add salt and pepper to taste, and then set aside.
Pour 1/2-1 cup of sauce into the bottom of a 9x13 casserole dish.
Remove the peppers from the oven and reduce the temperature to 350 degrees F.
Place the peppers into the casserole dish. Now stuff the peppers with the beef and rice, and then sprinkle with shredded mozzarella.
Cook the peppers for 20 minutes, remove the stuffed peppers from the oven, and allow to cool a few minutes before serving.

Speed up the process: Roasting the peppers before stuffing helps soften the peppers. You could also par-boil the peppers, but we prefer roasting for flavor and nutrients.
Prep ahead: Wash, cut, and clean out the peppers and ground the meat beforehand to save time later.
Switch it up: Not a fan of ground beef? You can use ground chicken, ground pork, or ground sausage.
Vegan option: We recommend using impossible foods meat.
Storage: Store any leftover stuffed peppers in the refrigerator for up to 4 days or freeze for 4-6 months.