Description
Hey, cozy cooks! Harper here, handing you your new weeknight superstar: vibrant roasted peppers overflowing with savory, cheesy goodness. These beauties are warm, satisfying, and secretly flexible enough to clean out your fridge and impress your favorite people. Whether it’s solo comfort food or book-club hero, this recipe brings the “holy wow” with every bite. Let’s get our roast on!
Ingredients
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3 large bell peppers (red, yellow, or orange — halved & cored)
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1 lb ground beef or turkey (or lentils for veggie!)
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1 cup cooked rice or quinoa
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½ onion, finely chopped
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2 garlic cloves, minced
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½ cup tomato sauce or marinara
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1 tsp Italian seasoning
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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Olive oil spray, salt & pepper
Instructions
1️⃣ Preheat oven to 375°F (190°C). Line a baking sheet, prep peppers (halve, seed, slice off wobbly bottoms to stand flat). Spritz with oil & sprinkle with salt.
2️⃣ Cook filling: Sauté onion in oil 3 mins, add garlic 1 min, then meat — cook till browned. Drain excess fat. Stir in sauce, rice, seasoning, salt & pepper. Simmer 5 mins. Stir in ¼ cup cheese.
3️⃣ Stuff peppers: Pile filling into each half. Top with remaining cheese (and breadcrumbs if you love crunch!).
4️⃣ Bake 25–30 mins till peppers are tender and cheese is golden. Broil 1–2 mins for bubbly tops if you like.
5️⃣ Rest 5 mins, garnish with fresh herbs or balsamic drizzle. Serve warm & bask in cheesy glory!
Notes
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Make it Tex-Mex: Swap Italian seasoning for taco spice, add black beans, top with pepper jack.
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Go Mediterranean: Use chickpeas, feta, & olives.
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Low-carb: Sub cauliflower rice.
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Meal prep: Stuff, cover & chill 24 hrs, bake when ready!
- Prep Time: 15 min
- Cook Time: 30 mins
Nutrition
- Calories: 280 kcal per half
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g