Classic Stuffed Bell Peppers Recipe
These Stuffed Bell Peppers are filled with a hearty mixture of seasoned ground beef, rice, tomatoes, and melted cheese, then baked until tender. They’re a comforting, family-friendly meal that’s perfect for weeknight dinners or meal prep.
Ingredients
* 6 large bell peppers (any color)
* 1 pound (450g) ground beef
* 1 cup cooked white rice
* 1 small onion, finely diced
* 3 cloves garlic, minced
* 1 (14.5-ounce) can diced tomatoes, drained
* 1 (8-ounce) can tomato sauce
* 1 tablespoon tomato paste
* 1 teaspoon Italian seasoning
* 1 teaspoon paprika
* ½ teaspoon garlic powder
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1½ cups shredded mozzarella or cheddar cheese
* 1 tablespoon olive oil
* 2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Bring a large pot of water to a boil and blanch the peppers for 3–4 minutes. Drain and set aside.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the onion and cook for 3–4 minutes, then stir in the garlic and cook for 30 seconds.
6. Add the ground beef and cook until browned. Drain any excess grease.
7. Stir in the cooked rice, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, paprika, garlic powder, salt, and black pepper. Simmer for 5 minutes.
8. Remove from the heat and stir in 1 cup of the shredded cheese.
9. Fill each bell pepper with the beef and rice mixture and place them upright in a baking dish.
10. Cover with foil and bake for 35 minutes.
11. Remove the foil, sprinkle the remaining cheese over the tops, and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
12. Garnish with fresh parsley and serve warm.
