Description
These Stuffed Bell Peppers are packed with savory ground beef, rice, tomato, and melty cheese. A complete, satisfying meal that’s as pretty as it is delicious – perfect for weeknights or meal prep!
Ingredients
▢ 6 large bell peppers (any color), tops cut off and seeds removed
▢ 1 pound lean ground beef
▢ 1 small onion, finely diced
▢ 2 cloves garlic, minced
▢ 1 cup cooked rice (white or brown)
▢ 1 (14.5 oz) can diced tomatoes, drained
▢ 1 cup shredded cheddar or mozzarella cheese, divided
▢ 2 tablespoons tomato paste
▢ 1 teaspoon Italian seasoning
▢ Salt and pepper, to taste
▢ 1 tablespoon olive oil
▢ Fresh parsley, for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Drizzle with olive oil and place in a baking dish.
3. In a skillet over medium heat, cook the ground beef and onion until browned, about 5–6 minutes. Add garlic and cook 1 more minute.
4. Stir in cooked rice, drained tomatoes, tomato paste, half of the cheese, Italian seasoning, salt, and pepper. Mix until everything is combined and heated through.
5. Spoon the beef mixture into the hollowed-out peppers and place upright in the baking dish.
6. Top with remaining shredded cheese.
7. Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until cheese is melted and bubbly.
8. Garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
• You can substitute ground turkey, chicken, or a plant-based meat.
• Use pre-cooked microwave rice for a shortcut!
• Freeze extra stuffed peppers before baking – perfect for future meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg