Description:
Colorful bell peppers are filled with a savory mixture of ground meat, rice, tomato sauce, and cheese, then baked until tender and golden. This dish is calorie-dense, balanced in nutrients, and perfect for weight gain meal prep.
🕒 Total Time: 35 minutes
🍽️ Servings: 2 (makes 4 stuffed halves)
🔥 Calories per serving: ~580 kcal
🛒 Ingredients
- 2 large bell peppers (any color), halved and seeds removed
- 200g (7 oz) ground beef or ground turkey
- 1/2 cup cooked rice (white or brown)
- 1/4 onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup tomato sauce or crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella or cheddar cheese (plus more for topping)
- 1 tablespoon olive oil
🍳 Instructions
1. Prepare the Bell Peppers:
- Preheat the oven to 190°C (375°F).
- Slice the bell peppers in half vertically and remove seeds and membranes.
- Brush lightly with olive oil and place cut-side up in a baking dish.
2. Cook the Filling:
- Heat a skillet over medium heat. Add ground meat and cook for 4–5 minutes until browned. Break into crumbles.
- Add chopped onion and garlic; sauté for 2–3 more minutes until soft and fragrant.
- Stir in the cooked rice, tomato sauce, oregano, salt, and pepper.
- Simmer the mixture for 2–3 minutes until thickened.
- Remove from heat and stir in the shredded cheese.
3. Assemble and Bake:
- Spoon the meat and rice mixture evenly into each bell pepper half.
- Top each stuffed pepper with extra shredded cheese.
- Cover loosely with foil and bake for 25 minutes.
- Uncover and bake an additional 5–10 minutes, or until the cheese is golden and bubbly.
4. Serve:
- Let rest for 5 minutes before serving.
- Serve warm, optionally with a side of salad or bread for extra calories.
💡 Tips:
- You can use quinoa instead of rice for extra protein.
- Mix in corn or black beans for added flavor and calories.
- These reheat well and are great for meal prep – store in the fridge for up to 3 days.
