4 large bell peppers, any color
1 pound (450g) ground turkey, beef, or meat substitute (for a gluten-free option, ensure it’s gluten-free)
1 cup cooked rice (white or brown, your choice)
1 can (14 ounces) diced tomatoes
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Shredded mozzarella cheese (optional)
Fresh parsley or basil for garnish (optional)
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. You can also cut a thin slice from the bottom of each pepper to help them stand upright.
In a large skillet, cook the ground meat (or meat substitute) over medium heat until it’s browned and cooked through. If using turkey or beef, drain any excess fat.
Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they’re softened and fragrant.
Stir in the cooked rice, diced tomatoes, dried oregano, dried basil, salt, and black pepper. Cook for an additional 2-3 minutes to combine all the ingredients.
Stuff each of the bell peppers with the meat and rice mixture. If desired, top each pepper with a sprinkle of shredded mozzarella cheese.
Place the stuffed peppers in a baking dish or on a baking sheet.
Cover the dish or peppers loosely with aluminum foil.
Bake in the preheated oven for about 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.
Garnish with fresh parsley or basil, if desired.
Serve your Baked Stuffed Peppers hot and enjoy this comforting and satisfying dish!
Baked Stuffed Peppers make for a hearty and filling gluten-free meal, and they’re a great way to enjoy a variety of flavors in one tasty package.