A recipe for stuffed peppers on BettyCrocker.com uses ground beef, rice, mozzarella and marinara sauce. This recipe takes 15 minutes of prep time and less than an hour to cook.
Cut the stem from 4 large bell peppers and remove the seeds and membranes. In a Dutch oven, add enough water to cover the bell peppers, bring to a boil and cook for approximately two minutes. Drain the peppers and set aside. Preheat the oven to 350 F.
Meanwhile, in a heated skillet, brown 1 pound ground beef with 2 tablespoons chopped white onion. Stir in 1 cup cooked rice, 1 chopped garlic clove, 1 cup marinara sauce and a teaspoon of salt. Continue to cook the mixture until heated through.
Spoon the ground beef mixture into the bell peppers. Stand the peppers upright in a glass baking dish and cover with tin foil. Bake covered for 10 minutes before uncovering the bell peppers and cooking them for 15 more minutes. Sprinkle with 3 ounces of shredded mozzarella cheese. Serve hot.
Substituting ground turkey for the beef and using low-fat cheese reduce the fat content of this recipe. You can use veggie crumbles to make a vegetarian version. RD.com suggests stuffing bell peppers with buffalo chicken, refried pinto beans, portabello mushrooms or scrambled eggs.