Stuffed Bell Peppers Ground Beef
These hearty stuffed bell peppers are filled with a savory mix of ground beef, rice, tomatoes, and cheese. Easy to customize, bake, and love — a comforting classic made better.
Ingredients
Main Ingredients
- 6 large bell peppers tops cut, seeds removed
- 1 lb ground beef 80/20 preferred
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1.5 cups cooked white rice day-old if possible
- 14.5 oz diced tomatoes drained
- 1.5 cups shredded cheese mozzarella or Monterey Jack
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- salt and pepper to taste
- olive oil for sautéing and roasting
Instructions
- Preheat the oven to 375°F. Slice tops off bell peppers, remove seeds, and either parboil for 5 minutes or roast at 400°F for 10–12 minutes. Set aside.
- In a large skillet, sauté onion in olive oil over medium heat for 3–4 minutes. Add garlic and cook another 30 seconds.
- Add ground beef to the skillet. Season with salt, pepper, and Italian seasoning. Cook until browned, then drain excess fat.
- Stir in tomato paste, cook for 1 minute. Add diced tomatoes and cooked rice. Simmer for 5–7 minutes. Stir in shredded cheese. Taste and adjust seasoning.
- Fill each pepper with the beef and rice mixture. Top with extra cheese if desired. Arrange upright in a baking dish.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and peppers are tender.
Notes
Stuffed peppers can be made ahead and refrigerated overnight before baking. For a vegetarian version, swap ground beef with lentils or mushrooms.
Nutrition Information
Calories: 375 kcal
Protein: 24g
Carbohydrates: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 620mg
Fiber: 4g
Sugar: 5g
