Description

Tender bell peppers are filled with a savory mixture of ground beef, rice, and aromatic vegetables, then baked to perfection. This comforting and customizable dish is a family favorite and a wholesome meal all in one.

Ingredients

4 large bell peppers (any color), halved lengthwise and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup cooked long-grain rice
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup shredded mozzarella cheese (optional)
1 (15 ounce) can tomato sauce

Instructions

Prepare Peppers: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Prepare peppers by slicing in half lengthwise, removing the seeds and membranes.
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Brown Beef: Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Combine Filling: Stir in diced tomatoes (undrained), cooked rice, oregano, basil, salt, and pepper to the skillet with the beef. Simmer for 5 minutes to allow the flavors to meld.
Stuff Peppers: Spoon the beef and rice mixture into the bell pepper halves, packing it firmly.
Bake: Arrange the stuffed peppers in the prepared baking dish. Pour tomato sauce around the peppers in the dish.
Bake: Bake for 45-60 minutes, or until the peppers are tender and the filling is heated through. Sprinkle with mozzarella cheese (if using) during the last 10 minutes of baking.
Serve: Let cool slightly before serving. Enjoy!

Notes

Variations:

Ground Turkey or Chicken: Substitute ground beef with ground turkey or chicken.

Vegetarian: Replace the meat with a mixture of cooked lentils, beans, and chopped vegetables.

Spicy: Add a pinch of red pepper flakes to the filling.

Cheese: Use different types of cheese, such as cheddar, Monterey Jack, or Parmesan.

Grain: Use quinoa, barley, or farro instead of rice.

Preparation Tips:

Blanching peppers: If desired, blanch the pepper halves for 3-5 minutes in boiling water before stuffing to make them softer.

Prevent burning: Cover baking dish with foil if peppers start to brown too quickly.

Drain tomatoes for less liquid in filling.

Serving Suggestions:

Serve with a side salad.

Serve with mashed potatoes or roasted potatoes.

Serve with crusty bread for soaking up the sauce.

Intolerances/Allergies: This recipe can be made gluten-free by ensuring the rice is gluten-free. This recipe contains dairy (mozzarella). To make it dairy free, omit the cheese or use a dairy-free alternative.

Taste Preferences:

Adjust the amount of seasonings to your liking.

Use a variety of bell pepper colors for added flavor and visual appeal.

Add your favorite vegetables to the filling.

Add a spoonful of cream cheese to filling for a richer flavor

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course, Dinner
Method: Oven
Cuisine: American, Comfort Food

Nutrition

Serving Size: 2 pepper halves (1/4 of recipe)
Calories: 350 kcal
Sugar: 10 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30 g
Fiber: 5g
Protein: 25g
Cholesterol: 80 mg

Keywords: Stuffed Peppers, Beef Stuffed Peppers, Ground Beef Stuffed Peppers, Bell Peppers, Rice, Comfort Food, Easy Dinner, Oven Baked, Main Course, Family Meal, Healthy Recipe, Tomato Sauce, Italian Inspired.