ho hasn’t dreamed of studying at their dream school, finding the perfect partner, or experiencing the ultimate vacation? While perfection is rarely the reality, when it comes to finding the ideal weeknight dinner I have finally found the one. Stuffed bell peppers are the dream dinner I’ve been searching for all along.
Stuffed bell peppers are literally stuffed with everything your dinner needs. The veggies, starch, and protein are all packed into colorful, single-serving “cups” and finished with a cap of melty, browned shredded cheese.
This recipe is versatile enough that you can mix and match with your favorite flavors or just use up leftover ingredients taking up space in the fridge. Here’s how to make perfect stuffed bell peppers.
Ingredients
6 medium bell peppers
1 medium yellow onion
2 cloves garlic
4 ounces low-moisture mozzarella, Monterey Jack, or Italian-blend cheese (about 1 cup shredded), divided
8 sprigs fresh parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound uncooked mild Italian sausage (casings removed), lean ground beef, or ground turkey
1/2 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 cup cooked white or brown rice
Water for the baking dish
Instructions
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