Description
In summary, these Stuffed Peppers With Ground Beef are a delightful meal option that’s bursting with flavor and nutrients.
Ingredients
Scale
- 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