Baked Stuffed Bell Peppers (Printable Version)
Bell peppers filled with a beef and rice mixture, topped with melted cheese and baked to perfection.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers, tops cut off and 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
→ 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
# Step-by-Step Instructions:
01 - Preheat the oven to 375°F (190°C).
02 - Bring a large pot of salted water to a boil, then blanch the bell peppers for 3 minutes. Drain and set them upside down to dry.
03 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 more minute.
04 - Add ground beef to the skillet, breaking it up and cooking until browned and fully cooked. Drain excess fat if necessary.
05 - Stir in drained diced tomatoes, cooked rice, half of the shredded cheese, parsley, oregano, salt, black pepper, paprika, and red pepper flakes if using. Cook for 2 to 3 minutes until heated through and thoroughly combined.
06 - Stand the blanched bell peppers upright in a baking dish and evenly spoon the beef and rice mixture into each one.
07 - Sprinkle the remaining shredded cheese over the filled 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, then remove the foil and continue baking for 10 to 15 minutes until the cheese is golden and peppers are tender.
10 - Allow the stuffed peppers to cool for a few minutes before serving.
# Tips from hearthlykitchen:
01 -
- It's a complete meal in one colorful package—no side dishes required, though crusty bread won't hurt.
- Tastes even better the next day when the flavors have settled into every grain of rice.
- Kids actually eat their vegetables when they're stuffed inside something cheesy and savory.
02 -
- Don't skip the blanching step—peppers that haven't been softened first will still be slightly crunchy inside even after baking, and that's a texture issue that ruins the whole experience.
- The water at the bottom of the pan isn't optional; it creates the steam that keeps the peppers tender and the filling moist rather than drying out into a hard puck.
- Drain your canned tomatoes properly or you'll end up with a watery filling that makes the peppers soggy instead of roasted.
03 -
- Make extra filling and freeze it in portions; you can thaw it and stuff fresh peppers anytime you need a quick dinner.
- Use a meat thermometer if you're unsure about doneness—beef should hit 160°F, and you want to make sure everything is fully cooked through.
- Let the peppers cool for five minutes before plating so the cheese sets enough to hold its shape.