Stuffed Peppers

Hearty stuffed peppers filled with meat, rice, and cheese, perfect for meal prep and customizable to your tastes.

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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 chopped onion and minced garlic until soft, about 5 minutes.
Add the ground beef or turkey to the skillet and cook until browned. Drain excess fat.
Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes until heated through.
Spoon the meat mixture into the hollowed-out bell peppers, packing it tightly.
Top with shredded cheese if desired.
Pour a small amount of water into the bottom of the baking dish, cover with aluminum foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.

For a healthier version, use quinoa or cauliflower rice instead of regular rice. Experiment with different vegetables and cheeses for added flavor.