Ground Beef Stuffed Peppers Recipe
Beef stuffed peppers made with ground beef, rice, onions, and tomato sauce, then baked until tender and topped with melted cheese for a hearty family dinner.
Servings: 6 servings
Equipment
Ingredients
- 6 large bell peppers
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 ½ cups cooked rice
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
- Slice the tops off the bell peppers and remove seeds and membranes. Arrange peppers upright in the baking dish. Remove the stems from the tops of the peppers and dice. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, reserved chopped peppers and garlic, cooking until softened, about 3 minutes.
- Add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 6–8 minutes.
- Stir in cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until well combined. Remove from heat and stir in ½ cup mozzarella and all the Parmesan.
- Spoon the beef and rice mixture evenly into the prepared peppers.
- Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle the tops with the remaining ½ cup mozzarella, and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Video
Notes
- My Top Tip: For this stuffed bell peppers recipe, you want to buy peppers that are round and wide, not tall. This means there will be more room for the filling!
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing: You can also freeze the baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
6 bell peppers red, yellow or green
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion chopped
1 teaspoon 7 spice
1 cup rice uncooked
1/2 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon black pepper
8 ounces tomato sauce
2 garlic cloves minced
Toasted pine nuts for serving
Chopped parsley for serving
Instructions
Preheat oven to 375°F. Spray baking dish with cooking spray
Slice 1/2 inch from the tops of peppers and remove stems. Cut the core from the inside and remove any seeds. Place the hallowed peppers in a 9x13 inch baking dish with tops on and cook for 15 minutes; remove from oven and set aside
Meanwhile, heat olive oil over medium heat in a large pot. Add ground beef, onions and 7 spice. Season with salt and pepper and cook until beef is browned, about 7-10 minutes. Add the rice on top of the beef mixture, season with cinnamon, salt and pepper. Mix well and add 2 cups of water. Bring to a simmer, reduce heat and cover. Cook for 15-20 minutes, until rice is tender.
Stuff peppers with beef and rice mixture to the top. Pour tomato sauce in baking dish. Add minced garlic and as much water to thin out the tomato sauce as you’d like.
Cover the stuffed peppers with their reserved tops or place foil over the baking dish. Cook in the preheated oven for 20 minutes, to allow the sauce to bubble and the peppers to continue to soften.
Serve with toasted pine nuts and parsley, if desired. * Please note the nutrition label does not include any toppings.
Nutrition
Serving: 1pepper | Calories: 368kcal | Carbohydrates: 29g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 1045mg | Potassium: 888mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5656IU | Vitamin C: 217mg | Calcium: 224mg | Iron: 4mg
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