Stuffed Bell Peppers with Ground Beef and Rice
Enjoy a wholesome and hearty meal with these Stuffed Bell Peppers with Ground Beef and Rice Colorful bell peppers filled with a savory mix of seasoned ground beef, fluffy rice, and rich tomato sauce, then baked to tender perfection.
Ingredients
- For the Peppers
- 6 large bell peppers (any color)
- 1 tablespoon olive oil
- For the Filling
- 1 lb (450 g) ground beef (80/20 recommended)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup tomato sauce (plus extra for topping)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- For Topping
- 1 cup shredded mozzarella cheese (or cheddar)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Step 1: Prepare the Pepper : Preheat oven to 375°F (190°C). Slice the tops off bell peppers and remove seeds/membranes. Brush inside and outside lightly with olive oil.Place peppers upright in a baking dish.
- Step 2: Cook the Filling : In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.Add onion and garlic; sauté until softened.Stir in cooked rice, diced tomatoes, tomato sauce, oregano, basil, paprika, salt, and pepper.Simmer for 5 minutes to blend flavors.
- Step 3: Stuff the Peppers : Spoon the beef and rice mixture into each pepper, pressing down lightly to pack the filling.Top each with a spoonful of extra tomato sauce.
- Step 4: Bake : Cover baking dish with foil and bake for 30 minutes.Remove foil, sprinkle with shredded cheese, and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Step 5: Serve : Garnish with chopped parsley. Serve warm, either whole or sliced in half.