If you’re craving a wholesome, comforting meal that combines vibrant colors and bold flavors, this Stuffed Bell Peppers with Ground Beef and Mozzarella Recipe is a surefire winner. Each pepper is brimming with a savory blend of seasoned ground beef, tender rice, and rich tomato sauce, all crowned with a gooey, golden layer of mozzarella that melts beautifully in the oven. It’s a dish that feels both homey and special, perfect for bringing everyone around the table for a satisfying dinner that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients are straightforward yet packed with flavor, creating the perfect balance between hearty, fresh, and cheesy that makes this dish so irresistible. Each one plays a crucial role—whether it’s adding moisture, texture, seasoning, or that irresistible golden finish.
- 4 large bell peppers: The colorful edible bowls that hold all the flavorful goodness, providing a delightful sweetness and crunch after baking.
- 1 pound ground beef: The rich and savory protein base that forms the heart of the filling.
- 1 cup cooked white rice: Adds a subtle texture and helps stretch the filling for a comforting bite.
- 1 cup tomato sauce: Brings juiciness and tangy depth, marrying the flavors beautifully.
- 1/2 cup diced onion: Adds a sweet and savory undertone when sautéed to perfection.
- 2 cloves garlic, minced: Infuses the filling with that warm, aromatic punch everyone loves.
- 1 tablespoon olive oil: For sautéing the aromatics and adding a silky richness.
- 1 teaspoon salt: Essential for amplifying all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds a gentle heat and earthiness.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that makes the filling pop with classic Italian flair.
- 1 cup shredded mozzarella cheese: The crowning glory that melts into a bubbly, golden crust each stuffed pepper dreams of.
How to Make Stuffed Bell Peppers with Ground Beef and Mozzarella Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C) so it’s ready for baking later. Cut the tops off the bell peppers carefully, and scoop out all the seeds and membranes. This forms the perfect hollow vessel to hold the savory filling. Stand them upright in a baking dish, making sure they’re snug so they stay firm while baking.
Step 2: Sauté Aromatics
In a large skillet, heat a tablespoon of olive oil over medium heat. Toss in the diced onion and let it cook gently for 3 to 4 minutes until translucent and fragrant. Next, add the minced garlic and sauté for another 30 seconds to release its warm aroma—this small step layers in so much cozy flavor.
Step 3: Cook the Ground Beef
Add the ground beef right into the skillet with the aromatics, breaking it apart with a spatula. Let it cook through until fully browned, ensuring every bit is nicely caramelized. If there’s excess grease, drain it off to avoid sogginess in your stuffed peppers.
Step 4: Season and Combine Filling
Now it’s time for the magic seasoning blend. Stir in the salt, black pepper, and Italian seasoning to infuse the meat with classic herbs. Add the already cooked white rice and tomato sauce, mixing everything thoroughly. Let the mixture simmer for 3 to 4 minutes so the flavors marry and the filling becomes just the right consistency.
Step 5: Stuff the Peppers
Divide the beef and rice mixture evenly among the hollowed peppers. Gently pack the filling to the top, making sure each pepper is generously filled but not overflowing—this ensures every bite has that perfect balance of pepper and filling.
Step 6: Bake and Add Cheese
Cover the entire baking dish with foil, sealing in the steam to cook the peppers tenderly. Bake for 30 minutes, then remove the foil to reveal your stuffed beauties. Sprinkle the mozzarella cheese on top, scattering it evenly so it melts and bubbles into a golden crust in the oven for another 10 to 15 minutes.
Step 7: Rest Before Serving
Once baked to perfection, let the peppers rest for about 5 minutes before serving. This brief pause allows the filling to set slightly, making them easier to slice and enjoy without losing any of that cheesy, meaty goodness.
How to Serve Stuffed Bell Peppers with Ground Beef and Mozzarella Recipe
Garnishes
For a fresh contrast, sprinkle some chopped fresh parsley or basil on top just before serving. A light drizzle of olive oil or a dash of red pepper flakes can add an extra touch of flavor that elevates each bite with brightness and a tiny bit of heat.
Side Dishes
This dish pairs beautifully with crisp side salads dressed with lemon vinaigrette, roasted vegetables, or even a simple garlic bread. The sides can either complement the richness or add a crunchy counterpoint, rounding out the meal perfectly.
Creative Ways to Present
Try serving your Stuffed Bell Peppers with Ground Beef and Mozzarella Recipe on a large platter, garnished with colorful herbs and lemon wedges for a stunning centerpiece. You can also cut peppers in half or slice them vertically to create bite-sized portions, perfect for gatherings or family-style dining.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stuffed peppers to an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight, making them great for next-day lunches or dinners.
Freezing
If you want to keep them longer, freeze the peppers in a freezer-safe container or wrapped tightly in foil and plastic wrap. They’ll hold up well for up to 2 months. For best texture, reheat straight from frozen without thawing.
Reheating
To reheat, bake covered at 350°F (175°C) until warmed through, about 20-25 minutes. Alternatively, microwave individual portions on medium power, covering loosely to retain moisture, heating in short intervals until hot without drying out.
FAQs
Can I use other meats instead of ground beef?
Absolutely! Ground turkey, chicken, or even sausage can be delicious alternatives. Just adjust cooking times and seasoning to suit the meat you choose. The key is to maintain a juicy, flavorful filling.
Do I have to cook the rice before stuffing the peppers?
Yes, cooking the rice beforehand is essential. Raw rice won’t have time to cook fully inside the peppers, so pre-cooked rice ensures the filling is tender throughout and easy to enjoy.
Can I prepare the stuffed peppers ahead of time and bake later?
Definitely. You can assemble the stuffed peppers and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time since they’ll start cold.
What if I don’t have mozzarella cheese?
While mozzarella adds that lovely melt and stretch, you can substitute with cheddar, Monterey Jack, or even a blend of Italian cheeses. Each will offer a slightly different flavor but still create that delicious, cheesy topping.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use plain rice and check that the tomato sauce and seasonings don’t contain added gluten ingredients. It’s a safe, satisfying option for gluten-sensitive diners.
Final Thoughts
There’s something truly special about making and sharing this Stuffed Bell Peppers with Ground Beef and Mozzarella Recipe. It’s simple enough for any weeknight yet impressive enough to serve guests, combining comfort and color in every bite. I hope this recipe inspires you to create a warm, delicious meal that quickly becomes a beloved staple in your family’s rotation. Trust me, once you try it, you’ll find yourself reaching for bell peppers and mozzarella cheese more often than ever before!
Print
Stuffed Bell Peppers with Ground Beef and Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Stuffed Peppers with Ground Beef is a delicious and hearty dish featuring large bell peppers filled with a flavorful mixture of ground beef, cooked rice, tomato sauce, and seasonings, topped with melted mozzarella cheese. This oven-baked recipe offers a comforting meal perfect for family dinners.
Ingredients
Vegetables
- 4 large bell peppers
- 1/2 cup diced onion
- 2 cloves garlic, minced
Meat & Dairy
- 1 pound ground beef
- 1 cup shredded mozzarella cheese
Staples & Seasonings
- 1 cup cooked white rice
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Stand them upright in a baking dish, ready for stuffing.
- Sauté Aromatics: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef: Add the ground beef to the skillet and cook until fully browned, breaking it apart as it cooks. Drain excess grease if necessary to keep the filling from being too oily.
- Season and Combine: Stir in salt, black pepper, and Italian seasoning. Then add the cooked white rice and tomato sauce to the beef mixture. Mix well and let it simmer gently for 3 to 4 minutes so flavors meld together.
- Stuff Peppers: Evenly divide the beef and rice filling among the prepared bell peppers, pressing gently to fill completely up to the tops.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to soften the peppers and heat the filling through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella cheese over the tops of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Let the stuffed peppers rest for 5 minutes outside the oven before serving, allowing the filling to set slightly for easier eating.
Notes
- You can substitute white rice with brown rice or quinoa for a healthier alternative.
- To add a spicy kick, include a pinch of red pepper flakes to the filling mix.
- Make sure to drain excess grease from the cooked ground beef to avoid soggy peppers.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
