Introduction

Classic stuffed peppers make a comforting and satisfying meal perfect for any night of the week. Filled with a savory blend of ground beef, rice, and tomatoes, then topped with melted cheese, this dish is both hearty and wholesome.

Five stuffed bell peppers filled with a mix of cooked ground meat and rice sit on a white plate. The peppers are red, yellow, and green, each cut open at the top, showing a layer of brown meat and rice mixture inside. On top of this, there is a layer of melted white cheese with small patches of yellow cheese peeking through. The cheese layer is sprinkled with finely chopped green herbs, adding a touch of color. The surface under the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 whole bell peppers (can substitute with poblanos or zucchini)
1 pound ground beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
1 cup cooked rice (white, brown, or cauliflower rice)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce or crushed tomatoes
1 cup diced tomatoes, drained
1 tablespoon Italian seasoning (or individual herbs like oregano and basil)
Salt, to taste
Black pepper, to taste
1 cup mozzarella cheese or cheddar
1/4 cup Parmesan cheese, finely grated
1 tablespoon olive oil (or vegetable/canola oil)
1/4 cup fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Slice the tops off the bell peppers and remove the seeds. Rinse and drain them well.
Step 3: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Step 4: Add the ground beef to the skillet and cook until browned thoroughly, breaking it apart with a wooden spoon.
Step 5: Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for about 5 minutes to blend flavors.
Step 6: Stuff each pepper with the beef and rice mixture, packing it lightly.
Step 7: Arrange the stuffed peppers upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to keep them moist during baking.
Step 8: Cover the baking dish with foil and bake for 35 minutes.
Step 9: Remove the foil, sprinkle the mozzarella and Parmesan cheeses evenly on top of each pepper, and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and bubbly.
Step 10: Let the peppers cool slightly before garnishing with fresh parsley. Serve warm and enjoy.

Tips & Variations

For a lighter version, substitute ground beef with ground turkey or a plant-based alternative.
Try using different types of cheese like Monterey Jack or gouda for a unique flavor twist.
Add chopped vegetables such as zucchini or mushrooms to the filling for extra nutrition.
If you prefer spicier peppers, use poblanos or add a pinch of chili flakes to the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in a 350°F (175°C) oven until warmed through, about 15-20 minutes, or microwave until hot.

How to Serve

Five stuffed bell peppers sit in a black baking dish on a white marbled surface. The peppers have a shiny, smooth skin and come in red, orange, and green colors. Each pepper is filled with a layer of cooked ground meat mixed with rice, topped with melted white and yellow cheese that is slightly dripping down the sides. Small green herb leaves are sprinkled on the cheese for garnish. The peppers are packed tightly in two rows, showing the thick walls and the textured filling inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can assemble the peppers and store them covered in the refrigerator for up to 24 hours before baking. Bake as directed when ready to serve.

Can I use other types of rice for the filling?

Absolutely. White, brown, or even cauliflower rice all work well. Adjust cooking times as needed if using freshly cooked rice.

Classic Stuffed Peppers for a Cozy Homemade Dinner Delight Recipe

Print Recipe

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4.8 from 82 reviews

Classic Stuffed Peppers are a comforting homemade dinner featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and Italian herbs, topped with melted cheese for a hearty and flavorful meal perfect for any night.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Filling

4 whole Bell Peppers (can substitute with poblanos or zucchini)
1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
1 cup Cooked Rice (white, brown, or cauliflower rice)
1 medium Onion, finely chopped
2 cloves Garlic, minced
1 cup Tomato Sauce or crushed tomatoes
1 cup Diced Tomatoes, drained
1 tablespoon Italian Seasoning (or individual herbs like oregano and basil)
Salt, to taste
Black Pepper, to taste

For the Topping

1 cup Mozzarella Cheese or cheddar
1/4 cup Parmesan Cheese, finely grated

For Cooking

1 tablespoon Olive Oil (or vegetable/canola oil)
1/4 cup Fresh Parsley, for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the stuffed peppers evenly.
Prepare the Peppers: Slice the tops off the bell peppers and carefully remove all the seeds and membranes. Rinse the peppers under cold water and drain them well to remove any loose seeds.
Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
Cook the Meat: Add the ground beef to the skillet with the onions and garlic. Cook thoroughly until browned, breaking it into small pieces with a wooden spoon, approximately 6-8 minutes.
Mix the Filling: Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
Stuff the Peppers: Spoon the beef and rice filling into each prepared bell pepper, filling them evenly but not overstuffing to avoid spilling.
Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to help keep the peppers moist during baking.
Initial Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes. This helps the peppers cook through gently.
Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the mozzarella and Parmesan cheese evenly over each stuffed pepper, and bake uncovered for an additional 10-15 minutes until the cheese is melted and golden.
Garnish and Serve: Allow the stuffed peppers to cool slightly. Garnish with fresh parsley before serving to add a fresh, vibrant touch.

Notes

You can substitute the ground beef with ground turkey, chicken, or a vegetarian alternative for different dietary preferences.
Using different types of rice, such as brown or cauliflower rice, can alter the texture and nutritional profile.
For a spicier variation, add crushed red pepper flakes to the filling mix.
If you prefer a softer pepper, bake covered for a little longer before adding cheese.
Leftover stuffed peppers keep well and can be reheated in the oven or microwave.

Keywords: stuffed peppers, baked stuffed peppers, ground beef recipe, homemade dinner, Italian seasoning, comfort food