Description
Delicious and hearty stuffed bell peppers filled with a savory mixture of ground beef, cooked rice, tomato sauce, and aromatic seasonings, topped with melted mozzarella cheese. This classic oven-baked dish is perfect for a comforting family dinner and yields four satisfying servings.
Ingredients
Scale
Peppers
- 4 large bell peppers
Filling
- 1 pound ground beef
- 1 cup cooked white rice
- 1 cup tomato sauce
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the 4 large bell peppers and remove their seeds and membranes carefully. Stand the peppers upright in a baking dish ready for stuffing.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 3 to 4 minutes until softened. Add 2 cloves of minced garlic and cook for an additional 30 seconds to release their aroma.
- Cook Ground Beef: Add 1 pound of ground beef to the skillet and cook, breaking it apart as it browns evenly. Cook until fully browned and no longer pink. Drain any excess grease from the pan if needed to reduce fat.
- Season and Combine Filling: Stir in 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Then add 1 cup cooked white rice and 1 cup tomato sauce to the beef mixture. Mix everything well and allow it to simmer gently for 3 to 4 minutes to meld the flavors.
- Stuff Peppers: Evenly divide the beef and rice filling among the 4 bell peppers, packing the mixture gently towards the top to ensure they are well filled.
- Bake Peppers Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes, allowing the peppers to soften and the filling to cook through.
- Add Cheese and Bake Uncovered: Remove the foil and sprinkle 1 cup shredded mozzarella cheese evenly over the tops of the stuffed peppers. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese has melted and is bubbly and golden.
- Rest and Serve: Once baked, let the stuffed peppers rest for 5 minutes before serving to allow the filling to set and flavors to develop fully.
Notes
- You can use any color of bell peppers according to your preference.
- For a lower-fat option, substitute ground beef with ground turkey or chicken.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To add extra flavor, sprinkle some fresh chopped parsley or basil on top just before serving.
- If you prefer a spicier version, add crushed red pepper flakes to the filling mixture.
