Stuffed Bell Peppers Recipe

American · Main course · 65 min total

Colorful bell peppers are stuffed with a savory mixture of ground beef, rice, and tomatoes, then baked until tender. This hearty and satisfying dish is perfect for a comforting family dinner.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 cup cooked white rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of water to a boil. Add bell peppers and blanch for 3 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add ground beef to the skillet; cook until browned, breaking it up with a spoon. Drain excess fat.
5. Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Cook for 2 minutes, then remove from heat.
6. Stuff each bell pepper with the beef-rice mixture. Place peppers upright in the prepared baking dish.
7. Top each pepper with shredded mozzarella cheese.
8. Bake for 30-35 minutes, until peppers are tender and cheese is melted and bubbly.
9. Garnish with fresh parsley if desired. Serve hot.

Tips

• For a vegetarian version, substitute ground beef with cooked lentils or black beans.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place in a 350°F oven for 15-20 minutes or microwave until heated through.

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