Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
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4.7 from 28 reviews
Delicious stuffed bell peppers filled with a savory mixture of ground beef, rice, and vegetables, topped with melted cheese. This comforting baked dish is perfect for a wholesome dinner and can be customized with your favorite seasonings and cheese.
Total Time:50 minutes
Yield:2 servings
Ingredients
Peppers
2 large bell peppers (any color)
Filling
1/2 pound ground beef or turkey
1/2 cup cooked rice (white or brown)
1/2 onion, chopped
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Topping
1/2 cup shredded cheese (mozzarella or cheddar)
Instructions
Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish to prepare for stuffing.
Cook the Filling: In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until softened. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper, and cook for an additional 2-3 minutes to blend the flavors.
Stuff the Peppers: Spoon the prepared filling into the hollowed-out bell peppers, gently packing it down. Sprinkle the shredded cheese evenly on top of each stuffed pepper.
Bake: Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
Serve: Allow the stuffed peppers to cool slightly before serving. Enjoy them on their own or with a side salad or garlic bread.
Notes
You can substitute ground turkey for ground beef for a leaner option.
Use cooked quinoa instead of rice for a gluten-free alternative.
If you prefer a spicier version, add red pepper flakes or hot sauce to the filling.
For a vegetarian option, replace meat with cooked lentils or chopped mushrooms.
Covering the dish with foil during baking helps keep the peppers moist and tender.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
