Are you on the hunt for a wholesome, flavorful, and colorful dinner that your entire family will adore? Look no further than these delightful Stuffed Peppers With Ground Beef! This recipe offers an enticing combination of ingredients that will tantalize your taste buds while ensuring your meal is nutritious and satisfying. With vibrant bell peppers cradling a savory filling of seasoned ground beef, fluffy rice, and gooey melted cheese, you have a dish that’s bursting with flavor. Whether you’re rushing home from work, prepping for a week of meals, or simply seeking a healthy dinner option that doesn’t compromise on taste, this recipe checks all the boxes.
What makes stuffed peppers such a coveted choice? They are versatile, allowing you to adjust ingredients to cater to your family’s preferences and dietary needs. An inviting dish that looks great on the table, stuffed peppers can also be made ahead of time, easily frozen for later, and are perfect for reheating. Your weeknight dinners just received a delicious upgrade, making mealtime something to look forward to rather than a chore. So roll up your sleeves, and let’s dive into this easy recipe that showcases the beauty of wholesome cooking!
Why You’ll Love This Stuffed Peppers With Ground Beef
- Deliciously Flavorful: A delightful mix of Italian seasonings and fresh ingredients that create a rich taste.
- Colorful Presentation: The vibrant colors of the bell peppers make this dish visually appealing and inviting.
- Flexible Meal Prep: Easily adapted to fit vegetarian or low-carb diets with swaps like quinoa or turkey.
- Freezer-Friendly: Prepare a batch in advance and freeze for a quick, comforting meal anytime.
- Family-Friendly: Kids and adults alike love this meal, making it perfect for gathering everyone around the dinner table.
Preparation Phase & Tools to Use
Before diving into cooking your stuffed peppers, it’s essential to prepare your kitchen and workspace to guarantee a smooth cooking experience. Start by gathering your ingredients and equipment. You’ll need a large skillet for sautéing the meat and vegetables, a 9×13-inch baking dish to hold the stuffed peppers, and a microwave or pot for softening the bell peppers. Make sure you have mixing tools like a spatula for stirring the filling and measuring cups for the ingredients.
Next, clean and chop your veggies. Finely chopping the onion helps distribute the flavor throughout the filling, while mincing the garlic releases its potent aroma and taste. If you prefer, you can pre-cook your rice if not using leftover rice. This ensures all your elements are ready for a seamless cooking process. Lastly, preheat your oven to 375°F (190°C) to save time when you’re ready to bake. 
Ingredients
- 6 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
- 1 1/2 lbs ground beef (preferably 85/15 lean)
- 1 cup cooked white or brown rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce (plus extra for topping, optional)
- 1 1/2 cups shredded mozzarella cheese (or cheddar or a blend)
- 2 tsp Italian seasoning
- 1 tsp smoked paprika (optional for extra depth)
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Rinse the bell peppers thoroughly under cool water, and slice off the tops to create a bowl-like shape. Before stuffing, you can briefly microwave or blanch them in boiling water for just a few minutes to soften them slightly. This step helps enhance their texture and ensures they’re easy to eat once baked. If they won’t stand on their own, gently trim the bottoms for better balance.
Step 2: Cook the Filling
In a large skillet, pour in olive oil and heat over a medium flame. Add the finely chopped onion, sautéing until it’s soft and translucent, about 3-4 minutes. Incorporate minced garlic and continue to cook for another 30 seconds, which will release a wonderful aroma. Next, add in the ground beef, breaking it apart with a spatula as it browns. Once cooked through, drain any excess fat from the skillet.
Step 3: Combine the Ingredients
With the beef mixture ready, stir in your cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, red pepper flakes (if using), and salt and black pepper. Allow this mixture to simmer for about 5-6 minutes, giving all the flavors a chance to meld together. After removing it from the heat, fold in one cup of shredded cheese for a creamy touch.
Step 4: Stuff the Peppers
Now it’s time to stuff! Spoon the hearty beef and rice mixture into each bell pepper generously, packing it down a little as needed. Arrange the stuffed peppers upright in your baking dish. If you like, you can drizzle a bit of extra tomato sauce over the top for additional flavor and moisture.
Step 5: Bake to Perfection
Cover the baking dish with foil and place it into your preheated oven. Bake for about 30 minutes. Then, remove the foil, sprinkle remaining cheese on top of each pepper, and return to the oven uncovered. Bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
Step 6: Serve and Enjoy
Once the peppers are done, take them out of the oven and let them cool slightly. Garnish with fresh parsley before serving. Now you have a wholesome meal that celebrates flavor and color on your dinner table!
Variations
- Protein: Swap the ground beef for ground turkey or chicken for a lighter version. For vegetarian options, consider using lentils or black beans.
- Vegetables: Add diced zucchini or mushrooms to the filling for extra vegetables and nutrients.
- Spices: Feel free to experiment with spices by adding cumin, chili powder, or smoked paprika for a smokier flavor.
Cooking Notes
- Ensure to drain the excess liquid from the diced tomatoes and cooked ground beef to prevent a soggy filling.
- Consider soaking the rice in broth instead of water for added flavor, or incorporating a dash of soy sauce for an Asian twist.
Serving Suggestions
- Pair your stuffed peppers with a side salad or steamed vegetables for a complete meal.
- Serve with crusty bread or garlic bread to soak up any extra sauce!
Tips
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for an extended period.
- Reheating: Reheat stuffed peppers in the oven for the best texture, or in the microwave if you’re short on time.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 25g
- Sodium: 400mg
FAQs
Can I use other types of meat for stuffing?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes make excellent choices.
How long can I store stuffed peppers?
Stuffed peppers are best consumed within 4 days of cooking when stored in the refrigerator. They freeze well, too!
Can I prep these stuffed peppers in advance?
Yes! You can assemble your stuffed peppers, refrigerate them overnight, and bake them the next day.
What’s the best way to cook the peppers without them getting soggy?
Pre-softening the peppers in the microwave or boiling water for a few minutes before stuffing helps keep them from becoming watery during baking.
Conclusion
In summary, these Stuffed Peppers With Ground Beef are a delightful meal option that’s bursting with flavor and nutrients. Their colorful presentation and endless variations make them not just appealing but also adaptable to suit your family’s preferences. With just a little preparation, you can create a wholesome dish that the entire family will love. So why not give this recipe a try? Join the conversation by sharing your tweaks, tips, or family secrets related to stuffed peppers in the comments below. Let’s make mealtime enjoyable together!
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Stuffed Peppers With Ground Beef
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
In summary, these Stuffed Peppers With Ground Beef are a delightful meal option that’s bursting with flavor and nutrients.
Ingredients
- 6 large bell peppers (red, yellow, or orange), tops sliced off and seeds removed
- 1 1/2 lbs ground beef (preferably 85/15 lean)
- 1 cup cooked white or brown rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce (plus extra for topping, optional)
- 1 1/2 cups shredded mozzarella cheese (or cheddar or a blend)
- 2 tsp Italian seasoning
- 1 tsp smoked paprika (optional for extra depth)
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preheating your oven to 375°F (190°C). Rinse the bell peppers thoroughly under cool water, and slice off the tops to create a bowl-like shape. Briefly microwave or blanch them in boiling water for a few minutes to soften them slightly. If they won’t stand on their own, gently trim the bottoms for better balance.
- In a large skillet, pour in olive oil and heat over a medium flame. Add the finely chopped onion, sautéing until it’s soft and translucent, about 3-4 minutes. Incorporate minced garlic and continue to cook for another 30 seconds. Next, add in the ground beef, breaking it apart with a spatula as it browns. Once cooked through, drain any excess fat from the skillet.
- With the beef mixture ready, stir in your cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, red pepper flakes (if using), and salt and black pepper. Allow this mixture to simmer for about 5-6 minutes. After removing it from the heat, fold in one cup of shredded cheese for a creamy touch.
- Spoon the hearty beef and rice mixture into each bell pepper generously, packing it down a little as needed. Arrange the stuffed peppers upright in your baking dish. If you like, drizzle a bit of extra tomato sauce over the top.
- Cover the baking dish with foil and place it into your preheated oven. Bake for about 30 minutes. Remove the foil, sprinkle remaining cheese on top of each pepper, and return to the oven uncovered. Bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
- Once the peppers are done, take them out of the oven and let them cool slightly. Garnish with fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for an extended period. Reheat stuffed peppers in the oven for the best texture, or in the microwave if you’re short on time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 400 mg
- Protein: 25 g