Best Stuffed Peppers with Tomato Sauce

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes (cooling)

Total Time: 1 hour 20 minutes

Servings: 6 stuffed peppers

Ingredients:

• 6 medium bell peppers (mix of red, yellow, and/or orange)
• 1 lb ground beef or ground turkey
• 1 cup cooked rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 cup shredded mozzarella cheese

Steps to Cook:

1. Prepare the Peppers: a. Preheat the oven to 375°F (190°C). b. Cut the tops off the bell peppers and remove the seeds and membranes. Set the pepper shells aside. c. Finely chop the pepper tops and set aside.

2. Make the Filling: a. In a large skillet, cook the ground beef or turkey over medium heat, breaking it up as it cooks, until no longer pink, about 5-7 minutes. b. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until the onion is translucent. c. Stir in the cooked rice, chopped pepper tops, oregano, basil, salt, and black pepper. Mix well and remove from heat.

3. Assemble the Stuffed Peppers: a. Arrange the pepper shells in a baking dish or on a rimmed baking sheet. b. Spoon the filling mixture evenly into the pepper shells, packing it down gently. c. In a medium bowl, mix together the crushed tomatoes and tomato paste. Pour the tomato sauce around the stuffed peppers, being careful not to pour it over the tops.

4. Bake the Stuffed Peppers: a. Cover the baking dish with aluminum foil. b. Bake for 35-40 minutes, or until the peppers are tender and the filling is heated through. c. Remove the foil, sprinkle the shredded mozzarella cheese over the tops of the stuffed peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve and Enjoy: a. Remove the baked stuffed peppers from the oven and let them cool for 5-10 minutes. b. Serve the stuffed peppers warm, with the tomato sauce spooned over the top or on the side.

Cook’s Note:

• You can use any color of bell pepper for this recipe, but the red, yellow, and orange peppers tend to be sweeter than green peppers.
• For a spicier version, you can add a pinch of red pepper flakes to the filling mixture.
• If you prefer a heartier filling, you can add sautéed mushrooms, diced tomatoes, or spinach to the filling.
• The stuffed peppers can be prepared in advance and refrigerated for up to 2 days before baking. When ready to bake, add 5-10 minutes to the baking time.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Serve the stuffed peppers with a side salad, garlic bread, or roasted vegetables for a complete and satisfying meal.

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