Description
Classic Stuffed Bell Peppers are a hearty and flavorful dish featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and Italian seasoning, topped with melted cheese and baked to perfection. This comforting recipe is perfect for a family dinner and showcases a beautiful blend of textures and flavors.
Ingredients
Scale
Bell 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
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the stuffed peppers.
- Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully. Trim the bottoms if necessary so that the peppers can stand upright in the baking dish.
- Brown the 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 for even cooking. Drain any excess fat from the skillet.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef and cook until the onion softens, about 2 to 3 minutes, releasing their flavors into the meat mixture.
- Mix Filling: Stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper into the skillet. Cook the mixture for another 2-3 minutes to heat through and combine the flavors well.
- Stuff the Peppers: Spoon the beef and rice mixture evenly into each prepared bell pepper. Top each stuffed pepper with the shredded cheese of your choice.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to soften the peppers and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle chopped fresh parsley on top of the stuffed peppers for a fresh, vibrant finish before serving.
Notes
- You can use any color of bell peppers depending on your preference or availability.
- For a vegetarian version, replace ground beef with cooked lentils or a plant-based meat substitute.
- Make sure to drain the diced tomatoes well to avoid watery stuffing.
- Cooked rice can be substituted with quinoa or cauliflower rice for a different texture or lower-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
