Stuffed Peppers Recipe
American · Main course · 65 min total
Colorful bell peppers filled with a savory mixture of ground beef, rice, and tomatoes, baked until tender. This hearty dish is perfect for a comforting family dinner.
20
min prep
min prep
45
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, 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
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. If needed, trim bottoms so peppers stand upright.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Add ground beef and cook until browned, breaking up meat; drain excess fat.
- Stir in cooked rice, diced tomatoes, oregano, salt, and black pepper. Cook for 2 minutes, then remove from heat.
- Stuff each pepper with the beef-rice mixture. Place peppers upright in a baking dish just large enough to hold them.
- Cover dish with foil and bake for 35 minutes. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Garnish with parsley if desired and serve hot.
Tips
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side salad or crusty bread to complete the meal.
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