Stuffed Bell Peppers with Rice, Meat & Cheese Classic Stuffed Bell Peppers with Savory Beef, Rice, and Melted Cheese Ingredients: 6 large bell peppers (any color), tops cut off and seeds removed 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 pound ground beef or ground turkey 1 cup cooked white or brown rice 1 (14.5 oz) can diced tomatoes, drained 1 tablespoon tomato paste 1 teaspoon dried oregano 1/2 teaspoon paprika Salt and pepper to taste 1 1/2 cups shredded mozzarella or cheddar cheese, divided Fresh parsley for garnish Directions: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and blanch the bell peppers for 2–3 minutes. Drain and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Cook for 5 more minutes, letting flavors blend. Remove from heat and stir in 1 cup of the shredded cheese. Fill each bell pepper with the rice and meat mixture and place in a baking dish. Sprinkle the tops with the remaining 1/2 cup of cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly. Garnish with fresh parsley and serve hot. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 385 kcal | Servings: 6 servings #stuffedpeppers #comfortfood #groundbeefrecipes #cheesyrecipes #bellpeppers #familydinner #ovenbaked #homemade #savorymeals #riceandmeat #glutenfreefriendly #easymeals #weeknightdinner #mealprep #bakedpeppers #classicrecipes #mozzarellalove #onepanmeal #vegetablemaincourse #heartyfood Nothing says comfort food like these classic Stuffed Bell Peppers with savory beef, rice, and melty cheese! Perfect for a cozy weeknight dinner!

Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!