Description
These classic stuffed bell peppers are filled with a savory mixture of seasoned ground beef, fluffy rice, tomatoes, and melted cheese. Baked until the peppers are tender and the cheese is golden and bubbly, this comforting one-dish meal is perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 3 large bell peppers (any color), halved lengthwise and seeds removed
- 1 pound ground beef (85/15)
- 1 cup cooked white rice (from about ⅓ cup uncooked)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce, divided
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup beef broth
- 1½ cups shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and membranes. Arrange them cut-side up in a 9×13-inch baking dish. If your peppers won’t stand flat, trim a tiny bit off the bottom (not through to the cavity) to create a stable base.
- Cook the Rice: If you haven’t already cooked your rice, prepare 1 cup of cooked rice according to package directions. Set aside to cool slightly.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion to the beef and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Build the Filling: Stir in the cooked rice, drained diced tomatoes, half of the tomato sauce (reserve the other half), Italian seasoning, paprika, salt, black pepper, and red pepper flakes if using. Mix everything together well and cook for 2-3 minutes until heated through and well combined.
- Add Cheese to Filling: Remove the skillet from heat and stir in 1 cup of mozzarella cheese and all of the cheddar cheese. The residual heat will start melting the cheese into the filling, creating a deliciously cohesive mixture.
- Stuff the Peppers: Divide the beef and rice mixture evenly among the six pepper halves, mounding it slightly on top. Press down gently to pack the filling in.
- Create Baking Liquid: Pour the remaining tomato sauce and beef broth around (not over) the peppers in the baking dish. This creates steam and prevents the peppers from drying out.
- First Bake: Cover the baking dish tightly with aluminum foil and bake for 35 minutes, or until the peppers are tender when pierced with a fork.
- Add Cheese Topping: Remove the foil and sprinkle the remaining ½ cup mozzarella cheese over the tops of the stuffed peppers. Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is melted, bubbly, and starting to turn golden brown.
- Rest and Serve: Remove from oven and let the stuffed peppers rest for 5 minutes. This allows the filling to set slightly and makes them easier to serve. Garnish with fresh chopped parsley and serve hot with the tomato sauce from the pan spooned over the top.
Notes
- For softer peppers, you can parboil the pepper halves for 3-4 minutes before stuffing.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
- The peppers freeze beautifully! Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months.
- If your filling seems dry, add a splash more tomato sauce or broth.
- For a low-carb version, substitute the rice with riced cauliflower and reduce baking time by 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 385
- Sugar: 8g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg