Description
A classic stuffed pepper recipe featuring bell peppers filled with a savory mixture of lean ground beef, rice, tomatoes, and aromatic spices, topped with melted mozzarella and parmesan cheese. Perfect as a hearty, comforting meal that’s easy to prepare and bake in the oven.
Ingredients
Scale
Vegetables
- 6 bell peppers
- 1 small yellow onion, diced
- 1 tbsp minced garlic
Meat
- 1 lb lean ground beef
Pantry Items
- 2 tbsp olive oil
- 14.5 ounce can petite diced tomatoes
- 1 cup long grain white rice, cooked
- ½ – 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp oregano
- ½ tsp red pepper flakes
Cheese
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes carefully. Set aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced yellow onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook Ground Beef: Add the lean ground beef to the skillet with the onions and garlic. Cook until browned and fully cooked through, breaking it apart with a spoon as it cooks.
- Add Tomatoes and Seasonings: Stir in the petite diced tomatoes (with their juice), kosher salt (start with ½ tsp then adjust later), black pepper, oregano, and red pepper flakes. Let the mixture simmer for 5-7 minutes to combine flavors.
- Mix in Rice and Cheese: Remove the skillet from heat. Add the cooked rice, grated parmesan cheese, and half of the shredded mozzarella cheese to the beef mixture. Stir everything well to combine.
- Stuff the Peppers: Spoon the mixture evenly into each prepared bell pepper. Place the stuffed peppers upright in a baking dish.
- Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the remaining mozzarella cheese on top of the peppers, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Let the stuffed peppers cool for a few minutes before serving. Enjoy warm as a complete and flavorful meal.
Notes
- Cook rice ahead of time to streamline preparation.
- Adjust salt and pepper to taste, especially if using store-bought canned tomatoes that can vary in sodium content.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based ground meat alternatives.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- If desired, add chopped fresh parsley or basil on top for extra freshness before serving.
Keywords: stuffed peppers, ground beef recipe, baked stuffed peppers, easy dinner, healthy stuffed peppers