Stuffed peppers look fancy. They are not fancy.
You brown beef. You cook rice. You mix them with sauce. You stuff peppers. You bake. That’s it. The pepper becomes the bowl. No extra dishes. Everyone’s happy.
Ingredients
Serves 4.
- 4 large bell peppers (any color)
- 1 lb ground beef (80/20 works great)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) tomato sauce (divided)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese (divided)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep Peppers
- Preheat oven to 375°F (190°C).
- Slice tops off peppers. Remove seeds and membranes. Dice the edible tops (optional, add to filling).
- Place peppers upright in a baking dish.
Step 2: Cook the Filling
- In a skillet, cook ground beef and onion over medium heat until beef is browned. Drain fat.
- Add garlic and cook 1 minute.
- Stir in cooked rice, half the tomato sauce (about ¾ cup), Italian seasoning, salt, pepper, and half the cheese.
Step 3: Stuff the Peppers
- Spoon filling into each pepper, pressing down lightly. Pack it in.
- Pour remaining tomato sauce over and around the peppers.
- Top with remaining cheese.
Step 4: Bake and Serve
- Cover dish with foil. Bake 30 minutes.
- Uncover. Bake 10 more minutes until cheese is bubbly and peppers are tender.
- Garnish with parsley. Serve.
Summary
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 4 stuffed peppers
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 4 days. Peppers soften, but flavor gets better.
Reheat:
Microwave 2 minutes. Or oven at 350°F for 15 minutes.
Freezer Friendly:
Assemble (don’t bake). Freeze up to 3 months. Bake from frozen at 375°F for 50-60 minutes.
Pro Tip:
Swap rice for cauliflower rice to go low-carb. Works perfectly.
