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
Scale
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.
