Baked Stuffed Bell Peppers Beef (Printable Version)
Bell peppers filled with a beef and rice blend, topped with melted cheese and baked until tender.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (any color), tops cut off, seeds removed
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 lb ground beef (85% lean preferred)
→ Grains
07 - 1 cup cooked white rice (brown rice optional)
→ 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)
# Directions:
01 - Preheat oven to 375°F. Bring large pot of salted water to a boil, blanch bell peppers for 3 minutes, drain, and set upside down to dry.
02 - Heat olive oil in skillet over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for 1 minute.
03 - Add ground beef, cook breaking up until browned and fully cooked. Drain excess fat if needed.
04 - Stir in diced tomatoes, cooked rice, half the cheese, parsley, oregano, salt, black pepper, paprika, and red pepper flakes. Cook 2–3 minutes until heated through.
05 - Place blanched peppers upright in baking dish. Fill each evenly with beef mixture.
06 - Sprinkle remaining shredded cheese over stuffed peppers.
07 - Pour ¼ cup water into bottom of baking dish and cover loosely with foil.
08 - Bake covered for 30 minutes. Remove foil and bake additional 10–15 minutes until cheese is golden and peppers are tender.
09 - Allow to cool slightly before serving.
# Expert Tips:
01 -
- The peppers themselves become tender and slightly sweet once baked, almost caramelized where they touch the pan.
- One dish handles everything—protein, grain, and vegetables all tucked inside, so cleanup is minimal and dinner feels complete.
- It's genuinely hard to mess up, which means even on tired weeknights, this comes together looking restaurant-worthy.
02 -
- Blanching the peppers first is the secret to them cooking through properly—skipping this step means they stay tough and the filling doesn't heat evenly.
- Draining your canned tomatoes is non-negotiable; excess liquid makes the filling soggy instead of cohesive and flavorful.
03 -
- Letting the onions and garlic sauté together for those extra moments builds a sweet, mellow base that anchors the whole filling.
- If your peppers tip over in the pan, a crumpled piece of foil under one side helps them stay upright—a small kitchen hack that saves frustration.