📝 About This Recipe
These vibrant bell peppers are transformed into edible treasure chests, packed with a nutritious blend of lean protein, fluffy rice, and hidden vegetables. Designed specifically for younger palates, we've swapped spicy heat for the savory sweetness of mild Italian herbs and a touch of honey. It's a wholesome, veggie-forward meal that turns dinner time into a colorful adventure for the whole family.
🥗 Ingredients
The Pepper Vessels
- 6 pieces Bell Peppers (Large, assorted colors (red, orange, yellow) with flat bottoms)
- 1 tablespoon Olive Oil (For brushing the peppers)
The Savory Filling
- 1 pound Ground Turkey or Lean Beef (93% lean is ideal for kids)
- 2 cups Cooked White or Brown Rice (Day-old rice works best)
- 2 pieces Carrots (Finely grated to 'hide' them)
- 1 small Zucchini (Finely diced)
- 1/2 piece Yellow Onion (Very finely minced)
- 2 cloves Garlic (Minced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Mild Paprika (For color and sweetness, not heat)
- 1/2 teaspoon Salt and Black Pepper (Adjust to taste)
The Sauce and Topping
- 15 ounces Tomato Sauce (Plain, low-sodium)
- 1 teaspoon Honey or Maple Syrup (To balance the acidity of the tomatoes)
- 1.5 cups Mild Cheddar or Mozzarella (Shredded)
- 1 tablespoon Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or a drizzle of olive oil.
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2
Wash the bell peppers thoroughly. Slice off the tops (save them!) and use a spoon to carefully remove the seeds and white membranes from the inside.
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3
If the peppers don't stand upright, slice a very thin sliver off the bottom—just be careful not to cut a hole in the base!
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4
In a large skillet over medium heat, add a splash of olive oil. Sauté the minced onion, grated carrots, and diced zucchini for 5-6 minutes until softened and fragrant.
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5
Add the ground meat to the skillet. Cook, breaking it up with a wooden spoon, until it is fully browned and no pink remains.
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6
Stir in the minced garlic, oregano, paprika, salt, and pepper. Cook for another 60 seconds until the garlic smells wonderful.
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7
Stir in 1/2 cup of the tomato sauce and the 2 cups of cooked rice. Mix everything together until the rice is evenly coated and the mixture is moist but not runny.
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8
Remove the skillet from the heat and stir in 1/2 cup of the shredded cheese; this helps 'glue' the filling together.
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9
In a small bowl, whisk the remaining tomato sauce with the honey. Pour about half of this mixture into the bottom of your prepared baking dish.
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10
Spoon the meat and rice mixture into each pepper, pressing down gently to pack them full. Place the peppers upright in the baking dish.
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11
Drizzle the remaining tomato sauce over the top of the filling in each pepper. Place the pepper 'lids' back on top for a fun look.
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12
Cover the dish tightly with aluminum foil. Bake for 30 minutes to steam the peppers until they are tender.
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13
Remove the foil and the pepper lids. Sprinkle the remaining 1 cup of cheese generously over each pepper.
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14
Bake uncovered for another 10-15 minutes, or until the cheese is bubbly and starting to turn golden brown.
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15
Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley and enjoy your healthy treasure chests!
💡 Chef's Tips
Choose peppers with four 'bumps' on the bottom as they naturally stand up better in the pan. To save time on a weeknight, you can use pre-cooked rotisserie chicken or frozen riced cauliflower instead of rice. If your kids are very sensitive to textures, pulse the sautéed vegetables in a food processor before adding the meat. For a dairy-free version, use a plant-based cheese or omit the cheese and top with sliced avocado after baking. Always taste your filling before stuffing the peppers to ensure the seasoning is just right for your family.
🍽️ Serving Suggestions
Serve with a side of creamy Greek yogurt or sour cream for dipping. Pair with a simple side of steamed corn on the cob or sweet potato fries. A crisp green salad with a mild honey-mustard dressing balances the savory flavors perfectly. For a fun drink, serve with 'sparkling juice' (half apple juice, half seltzer water). Warm garlic bread strips are perfect for mopping up any extra tomato sauce from the dish.