Description
Stuffed Bell Peppers with Ground Beef is a hearty and flavorful dish featuring tender bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and cheese. It’s a balanced and satisfying meal perfect for family dinners.
Ingredients
Units
Scale
- 6 bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- 1 tbsp olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in diced tomatoes, cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- Stuff each bell pepper with the beef mixture, pressing down gently to fill completely.
- Place stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
- Remove foil, top with shredded cheese, and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Use cauliflower rice for a low-carb version.
- Add black beans, corn, and taco seasoning for a Mexican twist.
- Substitute with ground turkey, chicken, or plant-based meat alternatives.
- Omit cheese or use dairy-free cheese for lactose intolerance.
- Boiling peppers before stuffing can make them more tender.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg