Stuffed Peppers

5 from 2 votes

These hearty stuffed peppers are so easy to make from scratch. Loaded with ground beef, rice, seasoning, and cheese, you'll love the delicious taste and bright colors of this classic dinner.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Keyword: Stuffed Peppers Recipe

Servings:

Calories: 400kcal

Ingredients

1 cup long grain white rice cooked
6 bell peppers
2 tablespoon olive oil
1 small yellow onion diced
1 pound lean ground beef
1 tablespoon minced garlic
14.5 -ounce can petite diced tomatoes
½ teaspoon kosher salt
1 teaspoon black pepper
2 teaspoon oregano
½ teaspoon red pepper flakes
¼ cup grated parmesan cheese
1 cup shredded mozzarella

Instructions

Preheat oven to 400°F. Spray a 9x9-inch baking dish with cooking spray.
Start cooking your rice according to package directions and set aside once done while prepping the rest of the dish. Wash and dry the outside of the bell peppers.
Carefully cut the tops off each of the bell peppers. Discard the green stem but keep the top pepper flesh around the green stem.
Dice the pepper tops and remove the seeds and the membranes from the peppers.
Place the empty bell peppers in the baking dish. If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottoms.
In a large skillet over medium to medium high heat add the olive oil, diced yellow onion, and diced pepper tops. Using a wooden spoon stir often and cook uncovered for five to seven minutes, until softened and opaque.
Add the one pound of lean ground beef and the tablespoon of minced garlic. Continue using the wooden spoon to stir often and break up the ground beef as it cooks.
Cook uncovered until ground beef is cooked completely.
Remove the ground beef mixture from the heat and drain. Return the ground beef mixture to the skillet and the stovetop.
Reduce the heat to medium, add the can of petite diced tomatoes and the cup of cooked rice. Stir.
Add the kosher salt, black pepper, oregano, and red pepper flakes. Stir to combine. Reduce the heat to low.
Allow the ground beef mixture to cook for another 5 minutes. Remove from the heat.
Evenly fill the peppers with the ground beef mixture.
Sprinkle two teaspoons of the grated Parmesan cheese over the top of the ground beef mixture.
Sprinkle one and a half tablespoons of the mozzarella cheese on top of the peppers. We want enough cheese to lightly cover the filling but we still want the filling to slightly pop through the gooey cheese.
Pour a half cup of water into the bottom of the pan to help steam the stuffed peppers.
Cover with foil and bake for 35 minutes.
Remove the foil and bake for an additional 10 minutes.
Serve while hot.

Video

Notes

If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottoms.
Ground beef can be cooked ahead of time and stored in the fridge or freezer. This would make prep even quicker. Just add the ground beef to your skillet with the garlic to heat it up and continue with the recipe.
Spray the foil with cooking spray prior to covering the peppers to keep the cheese from sticking to it as it bakes.

Nutrition