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–+ servings
Stuffed Bell Peppers

Stuffed Bell Peppers

Learn how to make classic Stuffed Bell Peppers. Easy recipe with ground beef, rice, and cheese for a hearty, family-friendly meal perfect for any dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large Bell Peppers (any color)
  • 1 pound Ground Beef (80/20 blend)
  • 1 cup Cooked White or Brown Rice
  • 1 medium Yellow Onion, Finely Diced
  • 3 cloves Garlic, Minced
  • 1 can (15 oz) Tomato Sauce, Divided for cooking and garnishing
  • 1 can (14.5 oz) Diced Tomatoes, Drained
  • 1.5 cups Shredded Mozzarella Cheese, Divided
  • 2 tablespoons Olive Oil
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Paprika
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.25 teaspoon Red Pepper Flakes (optional)

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Sharp Chef's Knife
  • Cutting Board
  • Wooden Spoon or Spatula

Method
 

  1. Preheat your oven to 375°F.
  2. Wash the bell peppers and cut off the tops, removing seeds and membranes.
  3. Rub the outside of each pepper with a bit of olive oil.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Cook diced onion until translucent, about 3-4 minutes.
  6. Add minced garlic and cook for another minute.
  7. Add ground beef, breaking it up, and cook until browned, about 6-8 minutes.
  8. Drain excess grease if needed, leaving a tablespoon for flavor.
  9. Stir in cooked rice, drained diced tomatoes, half of the tomato sauce, and 1 cup of shredded cheese.
  10. Add Italian seasoning, paprika, salt, pepper, and red pepper flakes (if using), then mix well.
  11. Let the filling cool for a few minutes before stuffing the peppers.
  12. Fill each pepper generously with the meat mixture.
  13. Pour the remaining tomato sauce around the base of the peppers in a baking dish.
  14. Cover with aluminum foil and bake for 35 minutes.
  15. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10-15 minutes.
  16. Let the peppers rest for 5 minutes before serving.
  17. Garnish with fresh parsley and serve with tomato sauce from the baking dish.

Nutrition

Calories: 340kcalCarbohydrates: 27gProtein: 22gFat: 18gSaturated Fat: 7gCholesterol: 65mgSodium: 650mgPotassium: 610mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 90mgCalcium: 20mgIron: 15mg

Notes

Feel free to substitute ground beef with turkey or chicken for a leaner option. For a vegetarian version, replace the meat with black beans or lentils. These peppers can be made ahead; just refrigerate before baking, and add a few minutes to the baking time when you cook them. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat with a sprinkle of sauce to keep them moist. Don't hesitate to experiment with spices and flavors to make this recipe your own!
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