Oven Stuffed Bell Peppers
Colorful bell peppers filled with seasoned ground beef, rice, tomato sauce, and melted cheese baked until bubbly.
Stuffed Bell Peppers (Beef & Rice)
4 bell peppers topped and cored, filled with seasoned ground beef, rice, and cheese
oven Timer
Set for 35 mins @ 375°F (190°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Cut tops off 4 bell peppers and remove seeds. Brown 1 lb ground beef with onion, garlic, and Italian seasoning.
Mix browned beef with 1 cup cooked rice, diced tomatoes, and half the tomato sauce. Season with salt and pepper.
Stuff peppers with the beef and rice mixture. Stand upright in a baking dish and pour remaining sauce around them.
Bake at 375°F for 30 minutes, top with shredded cheddar, bake 5 more minutes until cheese melts and filling hits 160°F.
Step-by-Step Guided Instructions
Preheat oven to 375°F (190°C). Cut the tops off 4 large bell peppers and remove the seeds and membranes. If the peppers do not stand upright, slice a thin sliver off the bottom to create a flat base. Lightly oil the outside of each pepper.
Use a mix of red, yellow, and orange peppers for the best visual presentation and sweetest flavor. Green peppers are slightly more bitter.
Heat a large skillet over medium-high heat. Brown 1 lb ground beef, breaking it into small pieces, until no pink remains. Drain excess fat. Add 1 diced onion and 2 minced garlic cloves, cooking 2 minutes until softened. Stir in 1 tsp Italian seasoning, salt, and pepper.
Drain the beef fat well. Excess grease in the filling will pool at the bottom of the peppers and make them soggy.
Remove skillet from heat. Stir in 1 cup cooked rice, one 14 oz can diced tomatoes (drained), and half of an 8 oz can tomato sauce. Mix well. Spoon the filling into each prepared pepper, packing gently. Stand the stuffed peppers upright in a 9x13 baking dish. Pour the remaining tomato sauce around the base of the peppers.
Pack the filling firmly but do not crush the peppers. You want them full but not bursting at the seams.
Cover the baking dish with foil and bake at 375°F for 25 minutes. Remove the foil, top each pepper with a generous pile of shredded cheddar cheese, and bake uncovered for 10 more minutes until the cheese is melted and bubbly and the filling temperature reads 160°F. Let rest 5 minutes before serving.
Covering with foil for the first 25 minutes steams the peppers tender. Removing it at the end lets the cheese brown and bubble.
Stuffed peppers are one of those dinners where everything is in one edible container. Protein, starch, vegetables, and cheese all in a bell pepper bowl. Less dishes, more flavor.
Let kids pick their favorite pepper color. Add extra cheese on top and serve with a side of ranch dressing for dipping.
- Garlic bread
- Simple garden salad
- Steamed corn on the cob
Reheat individual peppers in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes. Add a fresh sprinkle of cheese before reheating.