Stuffed Bell Peppers

These classic Stuffed Bell Peppers are a comforting and complete meal, featuring colorful bell peppers generously filled with a savory mixture of seasoned ground beef, rice, and tomatoes. Baked until tender, they offer a delicious blend of flavors and textures.

Stuffed Bell Peppers
  • Prep time: 20 minutes
  • Cook time: 29 minutes
  • Total time: 49 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: American

Ingredients

  • 6 medium bell peppers (any color), halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup cooked white rice
  • 1 (8 oz) can tomato sauce
  • 1 cup beef broth
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup shredded cheddar cheese, for topping

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Blanch bell pepper halves in boiling water for 3-5 minutes, then drain and arrange cut-side up in the baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add ground beef and onion, cooking until beef is browned and onion is softened, breaking up the beef with a spoon. Drain any excess fat.
  3. Stir in minced garlic, diced tomatoes (undrained), cooked rice, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, stirring to combine.
  4. Spoon the beef and rice mixture evenly into each blanched bell pepper half.
  5. In a small bowl, whisk together the tomato sauce and beef broth. Pour this sauce around the stuffed peppers in the baking dish.
  6. Cover the baking dish with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheddar cheese over the tops of the peppers, and bake uncovered for another 15-20 minutes, or until cheese is melted and bubbly and peppers are tender.

Tips

  • Blanching the bell peppers before stuffing helps them become tender more quickly and ensures they cook evenly with the filling.
  • Don't overfill the peppers; leave a little room for the cheese topping and to prevent spillage during baking.
  • For a richer flavor, you can add a tablespoon of Worcestershire sauce or a dash of hot sauce to the beef filling.

Frequently Asked Questions

Can I use uncooked rice in the filling?

Yes, but you will need to increase the liquid in the sauce (tomato sauce and beef broth) by about 1/2 cup for every 1/2 cup of uncooked rice, and bake for a longer time, usually 60-75 minutes covered, until the rice is tender.

How do I store leftover stuffed bell peppers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

What other cheeses can I use?

Monterey Jack, mozzarella, or a Mexican blend cheese would all work well as a topping, providing a delicious melted finish.