Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mix of ground beef, rice, and herbs, baked to perfection.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set aside.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and black pepper. Cook for another 2-3 minutes until well combined.
Spoon the beef and rice mixture into the prepared bell peppers, packing them tightly. Place the stuffed peppers in a baking dish.
Sprinkle the tops with shredded mozzarella cheese. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Chef's Tips
- Rice Substitute: You can use quinoa or cauliflower rice for a lower-carb option.
- Vegetarian Option: Replace ground beef with lentils or a plant-based meat substitute.
- Cheese Variations: Try using cheddar, Parmesan, or a blend of cheeses for different flavors.
- Extra Flavor: Add a dash of Worcestershire sauce or hot sauce to the filling for an extra kick.
- Meal Prep: Stuffed peppers can be assembled ahead of time and stored in the fridge until ready to bake.
