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.
