Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of rice, ground beef, 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
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheese (mozzarella or cheddar)
- 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. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. 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.
Stuff each bell pepper with the beef and rice mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
Sprinkle shredded cheese on top of each stuffed pepper. Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Chef's Tips
- Pepper Selection: Choose bell peppers that can stand upright for easier baking. If they wobble, slice a thin piece off the bottom to level them.
- Rice Options: Use brown rice or quinoa for a healthier twist.
- Vegetarian Version: Substitute ground beef with lentils or a plant-based meat alternative.
- Extra Flavor: Add a dash of Worcestershire sauce or hot sauce to the filling for an extra kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
