Description
Ground Beef Stuffed Peppers are a comforting and hearty meal featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and cheese. Baked to perfection, this flavorful dish combines tender, slightly firm peppers with a cheesy, seasoned filling that’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 6 large bell peppers (any color)
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- Chopped tops from the bell peppers
Meat & Dairy
- 1 pound lean ground beef
- 2 cups shredded cheddar cheese blend, divided
Grains & Pantry
- 1 cup cooked white jasmine rice
- 1 (14 ounce) can crushed tomatoes or tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook Rice: Prepare 1 cup of cooked white jasmine rice if not pre-cooked. You can make this step ahead of time for convenience.
- Preheat Oven & Prep Peppers: Preheat your oven to 400°F (205°C). Cut the tops off the bell peppers evenly, removing all seeds and membranes. Chop the edible parts of the pepper tops to add to the filling later.
- Arrange Peppers: Place the hollowed peppers cut-side up in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to help steam the peppers while baking.
- Sauté Aromatics: Heat olive oil in a skillet over medium-high heat. Add chopped onion and chopped pepper tops. Sauté for about 5 minutes until softened.
- Cook Ground Beef: Add ground beef to the skillet with the sautéed vegetables. Cook for about 8 minutes, breaking up the meat, until browned and fully cooked. Drain excess fat if necessary.
- Make Filling: Stir minced garlic into the skillet, followed by crushed tomatoes, Worcestershire sauce, and Italian seasoning. Warm through, then remove from heat.
- Combine Filling Ingredients: Stir in the cooked rice and one cup of shredded cheddar cheese into the beef mixture. Season with salt and pepper generously after tasting.
- Stuff Peppers: Spoon the prepared filling into each bell pepper evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. The peppers should become tender but still hold their shape.
- Add Cheese & Finish Baking: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the stuffed peppers. Return to the oven, uncovered, for 5 to 10 more minutes until the cheese melts. Optionally, broil for a few minutes at the end to brown the cheese.
Notes
- Using a 9×13 baking dish ensures even cooking and enough room for water to steam the peppers.
- Feel free to use any color bell peppers depending on your preference or availability.
- Worcestershire sauce is optional but adds a nice depth of flavor to the filling.
- Cooked rice can be made ahead of time and stored in the refrigerator to speed up preparation.
- Baking with foil on creates steam that softens the peppers without drying them out.
- Broiling at the end is optional but gives the cheese a beautifully browned, crispy top.
- Adjust salt and pepper to taste; the recipe is generous with seasoning to enhance flavors.
