Preheat oven: Preheat to 375°F (190°C). Lightly grease a baking dish.
Prepare the filling: In a skillet, sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in cooked rice, diced tomatoes, seasonings, salt, and pepper. Cook for another 3–5 minutes.
Stuff the peppers: Fill each bell pepper with the meat and rice mixture. Place in the prepared baking dish.
Bake: Cover with foil and bake for 30 minutes. Remove foil, top with cheese, and bake another 10–15 minutes until cheese is melted and bubbly.
Serve: Let cool slightly, then enjoy hot — perfect with a side salad or bread.
💡 Tips for perfect stuffed peppers:
Add some chopped mushrooms or zucchini to the filling for extra veggies.
For a twist, use quinoa or couscous instead of rice.
Leftover filling can be used as a quick skillet meal the next day.
If you want, I can also give you a super quick “weeknight” stuffed bell peppers version that cooks entirely in one pan in under 30 minutes — no baking dish required.
