Description
Follow this straightforward recipe for traditional stuffed bell peppers filled with ground beef, rice, and tomato sauce, then baked until tender.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato sauce, plus more for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Cook the meat mixture: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground beef and cook, breaking it up, until browned. Drain off any excess fat.
- Combine the filling: Stir the minced garlic, cooked rice, diced tomatoes (with juice), 1/2 cup tomato sauce, oregano, salt, and pepper into the skillet with the meat mixture. Mix well.
- Stuff the peppers: Spoon the meat and rice mixture evenly into the hollowed-out bell peppers.
- Add liquid: Pour about 1/2 cup of extra tomato sauce around the base of the peppers in the baking dish. This helps keep them moist.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Uncover and finish: Remove the foil. If using cheese, sprinkle the mozzarella over the top of each pepper. Bake uncovered for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
- Rest and serve: Let the peppers cool for 5 minutes before serving.
Notes
- You can substitute ground turkey or sausage for the ground beef.
- If you prefer a softer pepper, boil the hollowed peppers for 5 minutes before stuffing them.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 450
- Sugar: 10
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 90