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Best Classic Stuffed Peppers Recipe

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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

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

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipe.ukfinda.com/best-classic-stuffed-peppers-recipe/