Cheesy Stuffed Bell Peppers
Deliciously cheesy and savory stuffed bell peppers filled with a hearty mixture of ground beef, rice, and tomatoes, baked to perfection.
1h 5m6Servings
Nutrition
570kcal
25gProtein
31gCarbs
38gFat
High Protein
Ingredients
PEPPERS
Red Bell Pepper
3 pieces
Orange Bell Pepper
3 pieces
Yellow Bell Pepper
3 pieces
FILLING
Olive Oil
2 tbsp
Onion
0.5 large
Garlic Cloves
3 cloves
Lean Ground Beef
1.25 lb
Diced Tomatoes
14.5 oz
Tomato Sauce
8 oz
Italian Seasoning
1 tbsp
Salt
1 tsp
Black Pepper
½ tsp
Cooked Rice
1½ cups
Shredded Mozzarella Cheese
1½ cups
Fresh Parsley
¼ cup
Instructions
1Prepare the Peppers
10m
10mPreheat Oven
Preheat your oven to 350°F (175°C).
Prep Peppers
Wash the bell peppers, cut off the tops, and remove the seeds and membranes. You can cut the tops off at an angle to create a nice edge. Set aside the tops to use as wedges later if desired. Clean out the insides of the peppers.
Arrange Peppers
Place the prepared bell peppers upright in a baking dish. They should stand on their own.
2Make the Filling
25m
25mSauté Aromatics
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 8-10 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Brown the Beef
Add 1 1/4 pounds of lean ground beef to the skillet. Break it up with a spoon and cook until browned, about 10 minutes. Drain off any excess grease.
Add Tomatoes and Seasonings
Stir in 1 can (14.5 oz) of diced tomatoes, 1 can (8 oz) of tomato sauce, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
Incorporate Rice and Parsley
Add 1 1/2 cups of cooked rice and 1/4 cup of chopped fresh parsley to the skillet. Stir everything together until well combined.
Add Cheese
Stir in 1 cup of shredded mozzarella cheese until it's melted and incorporated into the filling. Taste and adjust seasonings if needed.
3Stuff and Bake
40m
40mFill the Peppers
Generously spoon the filling into each prepared bell pepper, packing it in gently. Fill them all the way to the top.
Top with Cheese
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the filling in each pepper.
Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden brown. The peppers should be tender but not mushy.
Rest and Serve
Let the stuffed peppers rest for a few minutes before serving. Garnish with a little extra fresh parsley if desired.
Tips
For make-ahead convenience, prepare the filling and stuff the peppers up to a day in advance. Store covered in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.
If you prefer a spicier filling, add a pinch of red pepper flakes along with the other seasonings.
Ensure your peppers are roughly the same size for even cooking. If you have a mix of sizes, you may need to adjust baking time slightly.
Don't overcook the peppers, as they can become too soft. They should be tender-crisp.