Description
Classic stuffed bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and spices. Baked to perfection and topped with melted cheese for a hearty, comforting meal.
Ingredients
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella or cheddar cheese, divided
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Place bell peppers in a baking dish and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened.
- Add ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, pepper, and half the cheese. Mix until well combined.
- Spoon the mixture evenly into the prepared bell peppers.
- Top each pepper with the remaining cheese.
- Add about 1/4 inch of water to the bottom of the baking dish to help steam the peppers.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and peppers are tender.
- Garnish with chopped parsley and serve warm.
Notes
- Use brown rice or quinoa as a healthier substitute for white rice.
- Can be made ahead and reheated — great for meal prep.
- Swap ground beef with ground turkey or plant-based meat for variation.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg