Description
Delicious stuffed bell peppers filled with a savory mixture of ground beef, cooked rice, and tomato sauce, topped with melted mozzarella cheese. This hearty and comforting dish is baked to perfection and perfect for a family dinner.
Ingredients
Scale
Peppers
- 4 large bell peppers
Filling
- 1 pound ground beef
- 1 cup cooked white rice
- 1 cup tomato sauce
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Stand the peppers upright in a baking dish, ready to be filled.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until it softens. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet and cook until it is fully browned, using a spoon to break it apart evenly. Drain any excess grease if necessary to keep the filling from being oily.
- Season and Combine: Stir in salt, black pepper, and Italian seasoning for flavor. Then add cooked white rice and tomato sauce, mixing everything thoroughly. Let the mixture simmer gently for 3 to 4 minutes to blend the flavors.
- Fill Peppers: Spoon the beef and rice mixture into each bell pepper, packing the filling gently but firmly to the top of each pepper.
- Bake Covered: Cover the baking dish with aluminum foil and place in the oven. Bake for 30 minutes to allow the peppers to soften and the filling to heat through.
- Add Cheese and Bake Uncovered: Remove the foil carefully, sprinkle shredded mozzarella cheese evenly over the filled peppers, and return them to the oven uncovered. Bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Once baked, let the stuffed peppers rest for 5 minutes before serving to set the filling and allow the flavors to meld.
Notes
- You can use brown rice instead of white rice for added fiber.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- If you prefer spicier peppers, opt for poblano or add chili flakes to the filling.
- Leftover stuffed peppers can be refrigerated and reheated in the oven or microwave.
- To save time, use pre-cooked rice or leftover rice from another meal.
