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Classic Stuffed Bell Peppers

A close-up of a red stuffed bell pepper filled with seasoned ground beef and rice, topped with melted cheddar cheese.
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A hearty and flavorful baked dinner featuring bell peppers filled with seasoned ground beef, rice, and a savory tomato sauce. This recipe is perfect for a weeknight meal or meal prep.

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 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (15 ounce) can tomato sauce
  • 1 cup cooked rice
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. You can par-boil the peppers for 5 minutes in boiling water to soften them slightly, or use them raw for a firmer texture.
  3. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, salt, pepper, oregano, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  5. Stir in the tomato sauce and cooked rice. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
  6. Carefully spoon the beef and rice mixture into the prepared bell peppers, filling them generously.
  7. Place the stuffed peppers upright in a baking dish. You can add about 1/2 inch of water to the bottom of the dish to help steam the peppers.
  8. Cover the baking dish with foil. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. If you par-boiled the peppers, you may need less baking time.
  9. If desired, remove the foil during the last 10 minutes of baking and sprinkle with cheese. Bake until the cheese is melted and bubbly.
  10. Serve hot.

Notes

  • For a low-carb option, omit the rice and add extra vegetables like chopped zucchini or mushrooms to the filling.
  • You can prepare the filling ahead of time and refrigerate it for up to 2 days. Stuff and bake when ready to serve.
  • Stuffed peppers freeze well. Let them cool completely, then wrap them individually in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
  • The best rice for stuffed bell peppers is typically a medium or long-grain white rice that cooks up fluffy.

Nutrition

Find it online: https://kingscook.com/stuffed-bell-peppers-recipe/