Description
This classic Stuffed Pepper recipe features vibrant bell peppers filled with a savory mixture of lean ground beef, fragrant garlic, tender diced tomatoes, and perfectly cooked rice. Topped with melted mozzarella and parmesan cheese, these stuffed peppers offer a comforting, wholesome meal that is as visually appealing as it is delicious—perfect for a family dinner or meal prep.
Ingredients
Scale
Vegetables
- 6 bell peppers
- 1 small yellow onion, diced
- 14.5 ounce can petite diced tomatoes
Meat and Protein
- 1 lb lean ground beef
Grains
- 1 cup long grain white rice, cooked
Pantry Items and Spices
- 2 tbsp olive oil
- 1 tbsp minced garlic
- ½ – 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp oregano
- ½ tsp red pepper flakes
Cheese
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside to be stuffed later.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Ground Beef: Add the lean ground beef to the skillet with onions and garlic. Brown the beef thoroughly, breaking it up with a spoon, and cook until no longer pink, about 6-8 minutes.
- Add Tomatoes and Seasonings: Mix in the petite diced tomatoes, kosher salt (start with ½ tsp and adjust to taste), black pepper, oregano, and red pepper flakes into the cooked beef. Stir well to combine and let simmer for 5 minutes to meld the flavors.
- Combine with Rice and Cheese: Remove the skillet from heat and stir in the cooked white rice and grated parmesan cheese until evenly distributed through the mixture.
- Stuff the Peppers: Spoon the beef and rice mixture firmly into each hollowed-out bell pepper, filling them to the top.
- Bake the Peppers: Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes.
- Add Mozzarella and Finish Baking: Remove the foil, sprinkle shredded mozzarella over the tops of the stuffed peppers, and return to the oven uncovered. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the stuffed peppers cool slightly before serving. They can be enjoyed as a standalone meal or paired with a fresh salad or crusty bread.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- You can prepare the stuffing mixture ahead of time and refrigerate before filling the peppers.
- If you prefer softer peppers, bake covered for longer, up to 45 minutes before adding cheese.
- Adjust the red pepper flakes to control the spiciness according to your preference.
- Leftover stuffed peppers reheat well in the oven or microwave.
Keywords: stuffed peppers, bell peppers, ground beef, baked stuffed peppers, easy dinner recipe, comfort food