Classic Stuffed Peppers Dinner (Print-Friendly Version)
Bell peppers packed with beef, rice, and cheese deliver comfort and bold flavors for relaxed evenings.
# Ingredients You’ll Need:
→ Filling
01 -
4 whole bell peppers, tops removed and seeds discarded (can substitute poblano peppers or zucchini)
02 -
1 pound ground beef (may substitute ground turkey, chicken, or plant-based protein)
03 -
1 cup cooked rice (white, brown, or cauliflower rice accepted)
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 cup tomato sauce or crushed tomatoes
07 -
1 cup diced tomatoes, drained
08 -
1 tablespoon Italian seasoning or a blend of dried oregano and basil
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping
11 -
1 cup shredded mozzarella cheese (cheddar acceptable alternative)
12 -
1/4 cup grated parmesan cheese
→ For Cooking
13 -
1 tablespoon olive oil (can substitute with vegetable or canola oil)
14 -
1/4 cup chopped fresh parsley, for garnish
# How to Make It:
01 -
Preheat oven to 375°F. Slice tops from bell peppers, remove seeds, rinse, and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until the onion turns translucent.
03 -
Add ground beef to skillet and cook, breaking up chunks, until fully browned.
04 -
Stir in cooked rice, tomato sauce, drained diced tomatoes, Italian seasoning, salt, and black pepper. Simmer for 5 minutes until well combined.
05 -
Spoon the beef and rice mixture evenly into each prepared bell pepper.
06 -
Stand stuffed peppers upright in a baking dish. Add approximately 1/4 inch water to the bottom of the dish.
07 -
Cover the baking dish with foil and bake for 35 minutes.
08 -
Remove foil, sprinkle mozzarella and parmesan over each pepper. Return to oven and bake, uncovered, for 10–15 minutes or until cheese is melted and lightly golden.
09 -
Let the peppers cool briefly. Garnish with freshly chopped parsley and serve.
# Extra Tips:
01 -
Stuffed peppers are ideal for advance meal prep and freeze well for later use.