Description
These beef stuffed peppers are a classic American comfort dish featuring tender bell peppers filled with a savory mixture of ground beef, rice, tomato sauce, and melted cheese. This hearty and flavorful recipe is perfect for a family-friendly dinner and offers a satisfying combination of protein, vegetables, and wholesome ingredients.
Ingredients
Peppers
- 4 large bell peppers (any color)
Filling
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- ½ tsp paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Topping
- 1 cup shredded mozzarella or cheddar cheese
Optional Garnish
- Fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers upright in a baking dish.
- Sauté onions: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Cook ground beef: Add ground beef to the skillet. Cook thoroughly, breaking it apart until browned. Drain excess fat to keep the filling moist but not greasy.
- Mix filling ingredients: Stir in the cooked rice, tomato sauce, Italian seasoning, paprika, salt, and black pepper until well combined and heated through.
- Stuff the peppers: Spoon the beef and rice mixture evenly into each prepared bell pepper, filling them completely.
- Bake covered: Loosely cover the baking dish with aluminum foil and bake for 30 minutes to soften the peppers and meld flavors.
- Add cheese and finish baking: Remove the foil, sprinkle shredded mozzarella or cheddar cheese on top of each stuffed pepper, and bake an additional 10–15 minutes until the cheese is melted and bubbly, and the peppers are tender.
- Garnish and serve: Optionally garnish with fresh parsley. Serve hot for a comforting, hearty meal.
Notes
- For extra tender peppers, parboil them in boiling water for 5 minutes before stuffing.
- You can substitute the rice with quinoa or cauliflower rice for a different texture or dietary preference.
- Add chopped mushrooms or zucchini to the beef mixture to stretch the filling and add extra veggies.
- Leftover stuffed peppers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
