A hearty, cheesy twist on the classic stuffed pepper—easy and perfect for family dinners.
Ingredients
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1 lb ground beef (or turkey)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups cooked rice (white or brown)
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1 can (14.5 oz) diced tomatoes, undrained
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1 can (8 oz) tomato sauce
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1 cup bell peppers, chopped (mix of red, green, and yellow)
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1 tsp Italian seasoning
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1 tsp paprika
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Salt and pepper, to taste
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1 ½ cups shredded cheese (cheddar or mozzarella)
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Fresh parsley for garnish (optional)
Instructions
1. Cook the Meat
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Preheat oven to 350°F (175°C).
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In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is translucent.
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Add garlic and cook for 1 more minute.
2. Combine Ingredients
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Stir in rice, diced tomatoes (with juice), tomato sauce, bell peppers, Italian seasoning, paprika, salt, and pepper. Mix well.
3. Transfer to Baking Dish
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Pour mixture into a greased 9×13-inch baking dish. Spread evenly.
4. Add Cheese
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Sprinkle shredded cheese evenly over the top.
5. Bake
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Cover with aluminum foil and bake for 25 minutes.
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Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.
6. Serve
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Let cool slightly before serving. Garnish with parsley if desired.
⏱ Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
🍽 Servings: 6–8
Do you want me to also rework this Stuffed Pepper Casserole into a WW-friendly version with reduced points while keeping the flavor? That way it’ll match your other Weight Watchers recipes.