Marcie Keith-Tolliver’s Flavorful Stuffed Bell Peppers
Marcie Keith-Tolliver’s Flavorful Stuffed Bell Peppers are a vibrant, satisfying dish where six hollowed bell peppers are filled with a savory blend of Spanish rice, lean ground turkey or beef, and sautéed yellow and red onions, all enhanced with diced tomatoes, tomato sauce, and aromatic oregano. The mixture is layered with generous amounts of grated cheddar cheese, then baked until the cheese melts into a delectably bubbly and lightly browned topping, creating a balanced and hearty meal perfect for any dinner.
Ingredients
- 5.6 oz. Spanish rice
- 4 Tbsp. olive oil divided
- 1¼ lbs 20 oz. lean ground turkey or beef
- Kosher salt and black pepper to taste
- 1½ tsp. oregano
- ½ yellow onion
- ½ red onion
- 1 14.5 oz. can diced tomatoes, drained
- 1 15 oz. can tomato sauce
- 6 bell peppers tops and cores removed, any color
- 1 pack 8 oz. grated medium cheddar cheese
Instructions
- Preheat oven to 350°. Cook rice, either on the stove or in the microwave. To cook on the stove: Bring 2 cups water to a boil, add 1 teaspoon olive oil, then stir in rice. Reduce heat and simmer covered for 7-8 minutes, or until tender. To cook in the microwave: Combine 2¼ cups water, 1 tablespoon olive oil, and rice in a 2-quart microwave-safe bowl. Microwave uncovered for 10-12 minutes, or until rice is tender.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add protein, season with salt, pepper, and oregano, and cook for 8-10 minutes or until browned. Remove from heat, drain excess oil, and transfer protein to a large mixing bowl.
- Wipe the skillet clean, add remaining olive oil, and sauté onions until browned.
- Add to the mixing bowl with the protein. Then, combine cooked rice, drained diced tomatoes, and tomato sauce with the protein and onions.
- To assemble, spoon half the mixture into the peppers, layer with half the pack of cheese, then fill peppers with the remaining mixture.
- Cover peppers with foil and bake for 30 minutes. Remove foil, top with remaining cheese, and return to the oven for an additional 15-20 minutes, or until the cheese is melted and lightly browned.