Go Back
Stuffed Bell Peppers: Weeknight Win That Dills Your Taste Buds
Print Recipe

Stuffed Bell Peppers: Weeknight Win That Dills Your Taste Buds

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour

Ingredients

  • 4 large bell peppers (any color) — the heart-shaped MVPs of the plate
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice (white, brown, or cauliflower rice if you’re feeling fancy)
  • 1 cup cooked ground turkey or lentils for a vegetarian vibe
  • 1 cup canned diced tomatoes, with juice
  • 1 tsp dried oregano
  • 1 tsp paprika (sweet or smoked, your call)
  • 1/2 tsp ground cumin
  • 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional, but cute)

Instructions

  • Preheat your oven to 375°F (190°C). If you forget this, you’ll be that person who preheats for two hours. Don’t be that person.
  • Slice the tops off the peppers and remove seeds. If they squeak, you’re doing great. Rinse and set aside.
  • In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook 1 minute more. Aroma: 100% appetizer magic.
  • Stir in cooked rice, turkey (or lentils), diced tomatoes, oregano, paprika, and cumin. Simmer 3–5 minutes. Season with salt and pepper. Taste test: mandatory and heroic.
  • Stuff the peppers with the filling. Place them upright in a baking dish. If one tries to roll, give it a pep talk and set it upright again.
  • Cover with foil and bake 30 minutes. Uncover, sprinkle cheese on top, and bake another 10 minutes until bubbly and lightly caramelized on the edges.