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Classic Ground Beef and Rice Stuffed Bell Peppers

A single green stuffed bell peppers topped with melted cheese, served on a white plate.
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Prepare hearty, baked bell peppers filled with a savory mixture of ground beef, rice, and tomato sauce. This recipe yields a satisfying, all-in-one family dinner.

Ingredients

Scale
  • 6 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound ground beef (85% lean recommended)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 (15 ounce) can tomato sauce, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the peppers upright.
  2. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Cook the filling base: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned. Drain off any excess fat.
  4. Add aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Mix the filling: Remove the skillet from the heat. Stir in the cooked rice, 1/2 cup of the tomato sauce, oregano, basil, salt, and pepper. Mix until everything is well combined.
  6. Stuff the peppers: Spoon the meat and rice mixture evenly into the hollowed bell peppers, packing gently.
  7. Bake: Pour the remaining 1/2 cup of tomato sauce into the bottom of the baking dish around the peppers. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  8. Finish baking: Remove the foil. If using cheese, sprinkle the mozzarella over the top of each pepper. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Let the peppers rest for 5 minutes before serving.

Notes

  • For softer peppers, you can briefly boil or steam the peppers for 5 minutes before stuffing them.
  • If you are interested in structured eating plans, look into options like meal planning or weight loss programs for guidance.
  • To keep the filling moist, you can substitute some of the tomato sauce with beef broth or a splash of Worcestershire sauce.

Nutrition

Find it online: https://blissbatter.com/stuffed-bell-peppers-classic-ground-beef/