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Baked Ground Beef Stuffed Bell Peppers

Comforting and flavorful, these vibrant bell peppers are filled with savory ground beef, fluffy rice, and melted cheese, making them a delicious meal for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers Choose colorful bell peppers for variety.
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1 cup cooked rice Any type of cooked rice works.
  • 1 can diced tomatoes (15 ounces)
  • 1 cup shredded cheese (cheddar or mozzarella) Use your favorite type of cheese.
Vegetables
  • 1 medium onion, chopped Chop finely for even distribution.
  • 2 cloves garlic, minced Minced garlic enhances flavor.
Seasonings
  • 1 teaspoon Italian seasoning Adjust according to taste.
  • to taste Salt and pepper
Cooking Oil
  • 1 tablespoon Olive oil Used for sautéing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the bell peppers, cut the tops off, and remove the seeds.
Cooking Filling
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
  3. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
  4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper, and mix until well combined.
Assembly and Baking
  1. Fill each bell pepper with the beef and rice mixture, packing it snugly and topping with shredded cheese.
  2. Cover the baking dish with foil and bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  3. Let the peppers cool slightly before serving.

Notes

For a vegetarian twist, substitute ground beef with lentils or quinoa. Avoid overstuffing the peppers to prevent overflow during baking. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months, reheating in the oven for best texture.