Super easy baked Stuffed Bell Peppers, filled with the cheesy delight of mozzarella cheese mixed with well-seasoned ground beef and fluffy white rice inside those cute little hollow and crunchy bell peppers.
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Baked Stuffed Bell Peppers
This dish is rich with flavor. I also like to add some Italian seasoning to the filling, so the flavor can have a touch of earthiness and pepperiness.
Ground beef and fluffy rice take on the bold tomato sauce's aroma and flavor, becoming infused with savory undertones that pair well with the onion and garlic. To complement the bright taste, the bell peppers add a satisfying crunch.
You may serve this quick dish as a heavy lunch or a quick dinner at home; it is ideal for weeknight dinners, and my family really LOVE it.
I also like this dish because it is a complete meal; it has vegetables, meat and rice, and you don't have to serve it with any side for a delicious dinner.
Ingredients
Complete information on ingredients and quantities is in the recipe card at the end of the post.
Bell Peppers. I use a mix of bell peppers in different colors, and I like to choose bigger sizes so I can add more filling to them.
Olive Oil. To prepare the filling, I use olive oil to brown the ground beef and cook all the other ingredients.
Ground Beef. I use extra lean ground beef. To make vegetarian stuffed peppers, skip the ground beef.
Onion & garlic. Both are flavor enhancers for this dish.
Cooked White Rice. I use leftover cooked long-grained rice.
Tomato Sauce. It thickens the mouthfeel of the filling, and it brightens its flavors.
Italian Seasoning. I like to use it to season the filling since Italian seasoning is a mixture of different dried herbs.
Mozzarella Cheese. I use it for a cheesy topping.
Parsley. I garnish this dish with fresh parsley.
How To Make Stuffed Bell Peppers with Rice and Ground Beef?
One: Preheat the oven to 180 C / 350 F and grease a large baking dish or baking sheet with oil or cooking spray.
Prepare the bell pepper
Two: Cut the pepper tops and remove all the ribs and seeds inside, then put them cut side up in the baking dish.
Three: Cover the dish with aluminum foil sheet and bake for 25 minutes.
Prepare the filling
Four: Heat the oil in a large pan over medium heat; add the ground beef, Italian seasoning, salt and pepper.
Five: Cook for 5-6 minutes, breaking up the meat with a wooden spoon or spatula.
Six: Now, add the onion and cook for 3-4 minutes or until softened, then add the garlic and cook for 30 seconds more.
Seven: Stir in the rice and tomato sauce, and ½ cup cheese.
Stuff the pepper and bake
Eight: Fill each pepper with the beef and rice mixture, then put them in the baking dish.
Nine: Sprinkle the remaining cheese over the tops of the peppers. Cover with a foil sheet and bake for 20-25 minutes, then Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
Ten: Sprinkle with parsley, then serve.
Recipe Variations
- If you have no Italian seasoning in your pantry, you can make a little substitute for it. Just mix dried basil, dried thyme, and dried oregano.
- You may use different types of cheese such as cheddar cheese, gouda or Monterey jack cheese if mozzarella is not available.
- You may use ground turkey or ground chicken instead of ground beef.
- To add some heat to your dish, add a pinch of red pepper flakes or chili powder.
Serving Suggestions
You may serve these Baked Stuffed Peppers as a side dish to Bon Bon Chicken, Spicy Chinese Seafood Soup or Fried Chicken Fingers.
You may also enjoy them as a standalone meal or serve it along with Cabbage Salsa or Cajun Fish Fry.
Storage
Make ahead of time: This recipe is perfect for meal prep, just stuff the peppers and keep them in the fridge for 1-2 days covered. Sprinkle cheese on top and bake for 25-30 minutes before serving.
To store: Leftovers of this dish can be stored in an airtight container in the fridge for up to four days. You may reheat them in the microwave until piping hot.
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Recipe
Baked Stuffed Bell Peppers With Rice
Ingredients
- 6 bell peppers , a combination of colors
- 2 tablespoon olive oil
- 600 g ground beef
- ½ cup onion , finely chopped
- 6 cloves garlic , minced
- 2 cups cooked white rice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 460 g tomato sauce
- ½ teaspoon Italian seasoning
- 1 ½ cups mozzarella cheese , shredded
- 2 tablespoon parsley , chopped
Instructions
- Preheat the oven to 180 C / 350 F and grease a large baking dish with oil or cooking spray.
- Cut the pepper tops and remove all the ribs and seeds inside, then put them cut side up in the baking dish.6 bell peppers
- Cover the dish with foil and bake for 25 minutes.
- Prepare the filling: Heat the oil in a large pan over medium heat; add the ground beef, Italian seasoning, salt and pepper.2 tablespoon olive oil, 600 g ground beef, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Italian seasoning
- Cook for 5-6 minutes, breaking up the meat with a wooden spoon or spatula.
- Now, add the onion and cook for 3-4 minutes or until softened, then add the garlic and cook for 30 seconds more.½ cup onion, 6 cloves garlic
- Stir in the rice and tomato sauce, and ½ cup cheese.2 cups cooked white rice, 460 g tomato sauce, 1 ½ cups mozzarella cheese
- Fill each pepper with the beef and rice mixture, then put them in the baking dish.
- Sprinkle the remaining cheese over the top of the peppers. Cover with a foil sheet and bake for 20-25 minutes, then Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.1 ½ cups mozzarella cheese
- Sprinkle with parsley, then serve.2 tablespoon parsley
Sandra
So good and easy to make. I’ve cooked it in the slow cooker for 3 hors on high, then 2 hours on low, and it works just fine.
Brenda
Delicious recipe! My picky kids loved it.
Lorin
I added 3 tablespoons of chicken stock to the baking dish.