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Stuffed Bell Peppers Recipe
Zahra

Stuffed Bell Peppers Recipe

This Stuffed Bell Peppers Recipe features colorful bell peppers filled with seasoned ground beef, tender rice, and tangy tomato sauce, all topped with melted cheese. It's a wholesome, satisfying dinner that combines protein, vegetables, and grains in one delicious package.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers assorted colors - red, yellow, orange, or green
  • 1 pound lean ground beef or ground turkey
  • 1 cup cooked rice brown or white rice
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 14.5 ounces canned diced tomatoes with juices
  • 8 ounces tomato sauce divided
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper
  • 1.5 cups shredded mozzarella cheese divided
  • 0.5 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • Fresh parsley or basil for garnish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Sharp knife
  • Wooden spoon
  • Aluminum foil

Method
 

  1. Prepare peppers and oven: Preheat oven to 375°F. Slice off top quarter-inch of each bell pepper and remove stems, membranes, and seeds. Arrange peppers upright in a 9x13-inch baking dish.
  2. Cook the base: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  3. Brown the meat: Add ground beef to skillet, breaking apart with wooden spoon. Cook 6-8 minutes until browned with no pink remaining. Drain excess fat.
  4. Create the filling: Return skillet to medium heat. Stir in cooked rice, diced tomatoes with juices, half the tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer 3 minutes. Remove from heat and fold in 1 cup mozzarella and all the cheddar cheese.
  5. Stuff the peppers: Spoon beef and rice mixture into each pepper, packing gently to the top. Pour remaining tomato sauce around base of peppers in dish, adding 1/4 cup water.
  6. First bake: Cover dish tightly with aluminum foil. Bake for 35 minutes until peppers are tender.
  7. Add cheese topping: Remove foil and sprinkle remaining 1/2 cup mozzarella cheese over pepper tops. Bake uncovered 10 minutes more until cheese is melted, bubbly, and lightly golden.
  8. Rest and serve: Let peppers rest 5 minutes before serving. Garnish with fresh parsley or basil. Serve with sauce from bottom of dish spooned over each pepper.

Notes

  • Rice prep: Cook rice completely before starting this recipe - it won't cook properly inside the peppers
  • Make ahead: Assemble up to 24 hours ahead, refrigerate covered, then add 5-10 minutes to covered baking time
  • Freezer friendly: Freeze cooked peppers individually wrapped up to 3 months
  • Pepper selection: Choose similar-sized peppers for even cooking; red, yellow, orange are sweeter than green
  • Variations: Try ground turkey, quinoa instead of rice, or add Mexican spices for different flavor profiles