Best Classic Stuffed Bell Peppers Recipe
Looking for the ultimate comfort food that’s both satisfying and nutritious? Stuffed bell peppers are the perfect combination of hearty ground beef, fluffy rice, and melted cheese, all nestled inside a tender bell pepper
Ingredients
- 6 large bell peppers any color
- 1 lb ground beef or ground turkey
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup cooked rice white or brown
- 1 14.5 oz can diced tomatoes, drained
- 1 cup tomato sauce divided
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- Blanch the peppers (optional for softer texture): Place them in a large pot of boiling water for 3 minutes, then transfer to an ice bath to cool. Drain and set aside.
- Arrange the peppers upright in a 9×13-inch baking dish.
Cook the Filling:
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Stir in the cooked rice, diced tomatoes, 1/2 cup of tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, then remove from heat.
Stuff the Peppers:
- Fill each bell pepper with the beef and rice mixture, packing it in gently.
- Spoon the remaining 1/2 cup of tomato sauce over the tops of the stuffed peppers.
Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheese on top of the peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with chopped parsley and serve warm.
Notes
- Make Ahead: Assemble the peppers up to a day in advance and refrigerate. Add 5-10 minutes to the baking time if baking directly from the fridge.
- Variations: Add chopped zucchini, mushrooms, or corn to the filling for extra veggies.
- Cheese Options: Use Parmesan, Monterey Jack, or pepper jack cheese for different flavor profiles.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.