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Easy Cheesy Stuffed Bell Peppers Recipe for a Perfect Hearty Meal

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A quick and comforting recipe featuring bell peppers stuffed with a savory mixture of ground meat, rice, cottage cheese, and tomato sauce, topped with melty cheese and baked to perfection.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
  • 1 pound ground beef, turkey, or chicken
  • ½ cup cottage cheese (small-curd preferred)
  • 1 cup cooked rice (white or brown)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (marinara or homemade)
  • 1 cup shredded cheese (mozzarella or cheddar)
  • 1 teaspoon Italian seasoning (basil, oregano, rosemary blend)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional: red pepper flakes, fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by slicing off the tops and removing seeds and membranes. Set aside the tops or chop finely for the filling.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
  4. Add ground meat to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. In a large bowl, combine cooked meat, cooked rice, cottage cheese, tomato sauce, Italian seasoning, salt, and pepper. Stir until evenly mixed. Add red pepper flakes if desired.
  6. Stuff each bell pepper with the filling, packing gently but not too tight.
  7. Sprinkle shredded cheese generously over the stuffed peppers.
  8. Place peppers upright in a baking dish. Trim bottoms if needed to stabilize.
  9. Bake uncovered for 30-35 minutes until peppers are tender and cheese is bubbly and golden.
  10. Let peppers rest for 5 minutes before serving. Garnish with fresh parsley and extra cracked black pepper if desired.

Notes

If peppers brown too quickly but are not tender, cover loosely with foil halfway through baking. To speed up cooking, microwave peppers for a few minutes before stuffing. Use firm, thick-skinned peppers to avoid sogginess. Leftovers keep well refrigerated for up to 3 days; reheat covered in oven at 350°F for 15 minutes.

Nutrition

Keywords: stuffed bell peppers, cheesy stuffed peppers, easy dinner, ground beef recipe, weeknight meal, comfort food, healthy stuffed peppers

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