Description
These stuffed bell peppers are baked until tender and filled with a savory beef and rice mixture, topped with melted cheese. A timeless dish that’s satisfying and easy to make.
Ingredients
Units
Scale
- 6 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup tomato sauce, divided
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- Blanch the peppers (optional for softer texture): Place them in a large pot of boiling water for 3 minutes, then transfer to an ice bath to cool. Drain and set aside.
- Arrange the peppers upright in a 9×13-inch baking dish.
- Cook the Filling:
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Stir in the cooked rice, diced tomatoes, 1/2 cup of tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, then remove from heat.
- Stuff the Peppers:
- Fill each bell pepper with the beef and rice mixture, packing it in gently.
- Spoon the remaining 1/2 cup of tomato sauce over the tops of the stuffed peppers.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheese on top of the peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped parsley and serve warm.
Notes
- Make Ahead: Assemble the peppers up to a day in advance and refrigerate. Add 5-10 minutes to the baking time if baking directly from the fridge.
- Variations: Add chopped zucchini, mushrooms, or corn to the filling for extra veggies.
- Cheese Options: Use Parmesan, Monterey Jack, or pepper jack cheese for different flavor profiles.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.