ho 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 medium yellow onion
2 cloves garlic
4 ounces low-moisture mozzarella, Monterey Jack, or Italian-blend cheese (about 1 cup shredded), divided
8 sprigs fresh parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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
Water for the baking dish
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 375°F.
Cut the tops off of 6 medium bell peppers. Use a spoon to scoop out and discard the seeds and white membrane. Finely chop the tops, avoiding and discarding the seeds and stem (1 to 1 1/2 cups). If needed, trim a little bit off the bottom of the bell pepper so that it is stable when standing up.
Dice 1 medium yellow onion (about 1 1/2 cups). Mince 2 garlic cloves. Grate 4 ounces low-moisture mozzarella or Monterey Jack cheese on the large holes of a box grater if needed (about 1 cup), or measure out 1 cup store-bought shredded. Pick the leaves from 8 fresh parsley sprigs and coarsely chop until you have 1/4 cup.
Heat 1 tablespoon olive oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add the onion, bell pepper tops, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until soft and beginning to brown, 4 to 5 minutes. Add the garlic and 1 tablespoon dried Italian seasoning, and cook until fragrant, about 30 seconds.
Add 1 pound mild Italian sausage, ground beef, or ground turkey. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 4 to 5 minutes. Add 1/2 cup low-sodium chicken broth and scrape up any browned bits from the bottom of the pan. Add 1 (14.5-ounce) can diced tomatoes and their juices, 1 cup cooked white or brown rice, and the parsley. 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 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 11×7-inch or 9×13-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 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.