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Stuffed Bell Pepper Boats

Stuffed bell pepper boats are a colorful and nutritious dish filled with a savory mixture of ground meat, rice, and vegetables. Perfect for a hearty meal that's both satisfying and healthy, these boats can be easily customized to suit your tastes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Oven
  • 1 Baking dish
  • 1 Skillet
  • 1 Cutting board
  • 1 Mixing bowl

Ingredients
  

  • 4 large bell peppers any color
  • 1 pound ground beef or turkey/vegetable
  • 1 cup cooked rice
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup shredded cheese cheddar or mozzarella
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a skillet over medium heat, cook the diced onion and minced garlic until softened (about 3-4 minutes).
  • Add the ground beef (or turkey/vegetable) to the skillet and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain any excess fat if necessary.
  • Stir in the cooked rice, diced tomatoes (with their juice), paprika, Italian seasoning, salt, and pepper. Mix well and let it cook for another 2-3 minutes to warm through.
  • Remove the skillet from heat and stir in half of the shredded cheese.
  • Spoon the meat and rice mixture into each bell pepper, packing it down gently.
  • Sprinkle the remaining cheese on top of each stuffed pepper.
  • Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven, let cool slightly, and garnish with fresh parsley if desired.

Notes

You can customize the filling by adding other vegetables like corn, black beans, or zucchini.
For a vegetarian option, replace the meat with lentils or beans.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for later use.