Stuffed peppers always felt like a "Sunday dinner" kind of recipe — but I wanted a version I could pull off on a Wednesday. This one nails it. I prep the filling in one pan, stuff the peppers, and let the oven do the rest. They’re warm, filling, and a great way to sneak in veggies. Even my picky eater cleans his plate when these are on it. 

Ingredients:

• 4 large bell peppers (any color), tops sliced off and seeds removed

• 1 lb ground beef (or ground turkey)

• 1/2 onion, diced

• 2 cloves garlic, minced

• 1 cup cooked rice (white or brown)

• 1 cup marinara or tomato sauce

• 1 tsp Italian seasoning

• 1 cup shredded mozzarella or cheddar cheese, divided

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2-3 minutes. Add ground beef, season with salt, pepper, and Italian seasoning. Cook until browned.

3. Stir in rice, marinara sauce, and half of the cheese. Mix well and remove from heat.

4. Arrange bell peppers in a baking dish. Spoon beef mixture evenly into each pepper.

5. Cover with foil and bake for 30 minutes. Remove foil, top with remaining cheese, and bake another 10 minutes until cheese is bubbly.

6. Garnish with fresh herbs if desired and serve warm.

Nutrition (per serving, serves 4):

• Calories: 410

• Protein: 28g

• Carbs: 22g

• Fat: 24g

• Fiber: 4g