Description
Classic stuffed bell peppers filled with a savory mixture of ground beef, rice, onions, garlic, and tomatoes, topped with melted cheese and fresh parsley. This comforting dish is baked until the peppers are tender and the cheese is golden and bubbly, perfect for a hearty family dinner.
Ingredients
Scale
Peppers
- 6 bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Topping & Garnish
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Prepare Peppers: Cut the tops off the bell peppers and remove seeds and membranes. Trim the bottoms if necessary so they stand upright. Place the peppers upright in the greased baking dish.
- Brown Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the skillet.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion becomes soft and translucent.
- Mix Filling: Stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Cook the mixture for 2-3 minutes until heated through and flavors are combined.
- Stuff Peppers: Spoon the beef and rice mixture evenly into each prepared bell pepper. Top each pepper with a generous sprinkle of shredded cheese.
- Bake with Foil: Cover the baking dish with foil and bake in the preheated oven for 30 minutes, allowing the peppers to soften and the filling to heat evenly.
- Finish Baking: Remove the foil and bake for an additional 10-15 minutes until peppers are tender and the cheese is melted, golden, and bubbly.
- Garnish & Serve: Once baked, garnish the stuffed peppers with freshly chopped parsley before serving warm.
Notes
- You can use any color bell peppers or a mix for a vibrant presentation.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- If you prefer softer peppers, you can parboil the peppers for 5 minutes before stuffing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to customize the cheese type according to your preference; mozzarella offers a mild creaminess while cheddar adds a sharper flavor.
