Stuffed Bell Peppers with Ground Beef

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Intro:
These stuffed bell peppers with ground beef are a wholesome and colorful dinner that’s as delicious as it is beautiful. Filled with a savory beef and rice mixture, topped with cheese, and baked to perfection, this easy recipe makes a satisfying family meal any night of the week.

📋 Ingredients:

4 large bell peppers (any color), halved and seeded
1 lb ground beef
1/2 cup cooked rice (white or brown)
1 small onion, chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
1/2 cup shredded mozzarella or cheddar cheese
2 tablespoons tomato paste
1 teaspoon Italian seasoning
Salt and black pepper to taste
1 tablespoon olive oil

🍳 Instructions:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).
Lightly grease a baking dish and set aside.

Step 2: Prepare the Peppers

Slice the bell peppers in half lengthwise and remove seeds and membranes.
Arrange them cut side up in the baking dish.
Drizzle lightly with olive oil and bake for 10 minutes to soften slightly.

Step 3: Cook the Beef Filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 2–3 minutes.
Add the garlic and cook for another minute.
Stir in the ground beef, cooking until browned and crumbled (about 5–6 minutes).
Drain excess fat if needed.

Step 4: Combine Filling Ingredients

Stir in the cooked rice, diced tomatoes, tomato paste, and Italian seasoning.
Season with salt and pepper to taste.
Cook for 2–3 minutes, letting the flavors combine.

Step 5: Stuff the Peppers

Spoon the beef mixture into each pepper half.
Top each with a generous sprinkle of shredded cheese.

Step 6: Bake

Cover the dish with foil and bake for 25 minutes.
Uncover and bake an additional 5–10 minutes, or until the cheese is melted and bubbly.

Step 7: Serve

Serve warm, garnished with fresh parsley if desired.
These are perfect on their own or served with a side salad or crusty bread.

✅ Tips for Perfect Stuffed Peppers:

Use a variety of colored peppers for a more vibrant dish.
Substitute quinoa or cauliflower rice for a low-carb version.
Make ahead and refrigerate before baking for easy meal prep.

Note's

Why Meat ?

For me, meat is more than protein it’s a love language. My grandpa’s shop wasn’t just a business; it was a place where farmers, families, and food lovers swapped secrets over sausage samples. Those early lessons stuck:

Respect the ingredient: From pasture to plate, every step matters.
Simplicity shines: A handful of bold spices can outshine complexity.
Cooking connects: A perfectly seared steak or a slow-cooked stew has the power to turn strangers into friends.

After training at [culinary school or relevant experience, e.g., “a renowned culinary institute”/“working in farm-to-table kitchens”], I realized my true calling was bridging grandpa’s old-world wisdom with modern, approachable recipes. This blog is my way of honoring his legacy and helping you create moments that linger long after the last bite.

Let’s Create Together

This isn’t just a blog it’s a community. I’d love to hear your stories:

What’s the first dish you mastered?
Got a family recipe passed down for generations?
Need help salvaging a tough cut?

Meet Luna, Founder Of Coocking

I’m Luna, the passionate cook and storyteller behind Coocking. Thank you for being here where sizzling skillets, cherished memories, and the art of meat-centric cooking come alive.

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