Stuffed bell peppers are a complete meal in a colorful package. Ground beef. Rice. Tomato sauce. Baked until the peppers are tender and the filling is bubbling.
Fifty minutes. One dish. Dinner solved.
Ingredients
Serves 4 (4 peppers).
- 4 large bell peppers (any color), tops cut off and seeded
- 1 lb ground beef (80/20)
- 1 cup cooked rice (white or brown)
- 1 cup tomato sauce or diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar or mozzarella cheese
- 1 tsp Italian seasoning
- ½ tsp salt and pepper
- 1 tbsp oil
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Cut tops off peppers. Remove seeds and membranes.
- Place peppers upright in a baking dish.
Step 2: Cook the Filling
- Heat oil in a skillet over medium-high heat. Cook onion and garlic 2 minutes.
- Add ground beef. Cook 5-6 minutes until browned. Drain grease.
- Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer 2 minutes.
Step 3: Stuff the Peppers
- Spoon filling into each pepper, pressing down gently.
- Top each with shredded cheese.
Step 4: Bake
- Add ¼ cup water to the bottom of the baking dish (steams the peppers).
- Cover with foil. Bake for 30 minutes.
- Remove foil. Bake 5-10 more minutes until cheese is melted and peppers are tender.
Step 5: Serve
- Garnish with parsley. Serve hot.
Summary
Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes
Yield: 4 stuffed peppers
Difficulty: Easy
Storage Notes
Keeps in fridge for 4 days. Reheat in oven at 350°F for 10-15 minutes or microwave. Freezes well for 2 months. Great for meal prep—make a double batch.
