Healthy, hearty, and freezer-friendly perfection.
Stuffed peppers are one of those recipes that feels super “put together”… but once you know the formula, it’s surprisingly easy. It’s also perfect for repurposing random leftovers and sneaking in some veggies without getting any side-eye from the kids.
And the best part? These babies freeze like a dream. So you can make a batch, eat half now, and save the rest for one of those nights when cooking sounds like the opposite of self-care.

What You’ll Need:

• 4 bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked rice (white or brown)
• 1 cup cooked ground turkey, beef, or lentils
• ¼ cup canned diced tomatoes (drained)
• 1 tsp garlic powder + 1 tsp Italian seasoning
• Salt & pepper to taste
• Shredded cheese (because life)
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Instructions:

1. Preheat the oven to 375°F.
2. Mix together your rice, cooked meat or lentils, tomatoes, seasoning, and half the cheese.
3. Spoon the filling into the peppers, stand them up in a baking dish, and sprinkle the rest of the cheese on top.
4. Bake for 30–35 minutes, until the cheese is melty and golden and your kitchen smells amazing.

TMRT Tip: Double the filling and freeze it flat in a zip bag. It’s like future you left a delicious surprise in the freezer.