A hearty, flexible meal perfect for meal prep
Rachael Ray’s Stuffed Bell Peppers is a versatile dish that is flexible enough to be filled with your choice of meat, rice, and vegetables. They are colorful, nutritious, and can be a great leftover meal
A hearty, flexible meal perfect for meal prep
Rachael Ray’s Stuffed Bell Peppers is a versatile dish that is flexible enough to be filled with your choice of meat, rice, and vegetables. They are colorful, nutritious, and can be a great leftover meal
4 bell peppers, halved and seeds removed
1 pound of ground beef or turkey
1 cup cooked rice
1 can of diced tomatoes
1 onion, chopped
1 teaspoon Italian seasoning
1 cup shredded cheese (optional)
Olive oil, salt, and pepper
Preheat oven to 375°F (190°C).
Place olive oil in a skillet. Add chopped onion and sauté until soft. Put ground meat inside and cook until browned.
Add cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
Stuff each pepper half full with the meat mixture and put them in a baking dish. If you would like to add cheese, place it on top.
Cover it with foil and bake at 350 degrees for 30 minutes. Remove the foil for the last 10 minutes of baking.
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