Baked Stuffed Bell Peppers (Printable)

Colorful bell peppers filled with beef, rice, herbs, and melted cheese, baked to tender perfection.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes, drained
05 - 2 tablespoons fresh parsley, chopped

→ Meats

06 - 1 pound ground beef (85% lean)

→ Grains

07 - 1 cup cooked white rice

→ Dairy

08 - 1 cup shredded mozzarella or cheddar cheese, divided

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
14 - ¼ teaspoon red pepper flakes (optional)

# How To Make It:

01 - Set the oven temperature to 375°F (190°C).
02 - Bring a large pot of salted water to a boil. Blanch the bell peppers for 3 minutes, then drain and place upside down to dry.
03 - Heat olive oil in a skillet over medium heat. Cook onion until softened, about 3 to 4 minutes. Add garlic and sauté for 1 additional minute.
04 - Add ground beef to the skillet, breaking it apart while cooking until browned and fully cooked. Drain excess fat if necessary.
05 - Mix in diced tomatoes, cooked rice, half of the shredded cheese, parsley, oregano, salt, black pepper, paprika, and red pepper flakes. Cook for 2 to 3 minutes until heated through and well combined.
06 - Arrange blanched peppers upright in a baking dish. Fill each pepper evenly with the beef and rice mixture.
07 - Sprinkle remaining shredded cheese over the stuffed peppers.
08 - Pour ¼ cup water into the bottom of the baking dish and cover loosely with aluminum foil.
09 - Bake covered for 30 minutes. Remove foil and continue baking for 10 to 15 minutes until cheese is golden and peppers are tender.
10 - Allow the stuffed peppers to cool slightly before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is actually manageable on a weeknight.
  • The peppers get sweet and tender in the oven, which balances the savory beef filling perfectly.
  • You can prep the filling ahead and stuff them right before baking.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Blanching the peppers first is not optional, raw peppers take forever to soften in the oven and the filling overcooks waiting for them.
  • Drain your tomatoes really well or the rice will turn mushy and the whole thing gets soupy.
  • Add that little bit of water to the baking dish, it keeps the peppers from drying out and helps them steam to tenderness.
03 -
  • Use peppers that can stand upright on their own, if they wobble, slice a thin piece off the bottom to create a flat base.
  • Mix a little of the filling with extra cheese and bake it in a small dish alongside the peppers for anyone who wants more filling than pepper.
  • If you're making this gluten-free, double check your cheese packaging, some shredded cheeses contain anti-caking agents with gluten.

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