Description
Classic stuffed peppers loaded with savory beef, rice, tomatoes, and melty cheese — a cozy, hearty meal perfect for busy nights or make-ahead dinners.
Ingredients
6 bell peppers, any color, tops cut and seeds removed
¾ cup uncooked white or brown rice (1½ cups cooked)
1 lb ground beef or turkey
¾ cup finely chopped yellow onion
2 tsp olive oil
3 cloves garlic, minced
15 oz can diced tomatoes (undrained)
8 oz can tomato sauce
2 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup shredded mozzarella or cheddar cheese (divided)
½ cup water (for baking dish)
Instructions
1. Preheat oven to 400°F. Cook rice and set aside to cool.
2. Sauté onion in olive oil over medium heat for 2–3 minutes.
3. Add ground meat; cook until browned. Drain excess grease.
4. Stir in minced garlic and cook for 30 seconds.
5. Add diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
6. Stir in cooked rice and half the cheese.
7. Fill bell peppers with mixture and place in baking dish with ½ cup water.
8. Cover with foil and bake for 30 minutes.
9. Uncover and sprinkle remaining cheese on top.
10. Bake uncovered for 5 more minutes until cheese is melted and slightly browned.
Notes
No need to pre-cook the peppers — they steam perfectly in the oven.
To freeze: assemble but don’t bake. Freeze in dish 1–2 hours, then transfer to airtight bag for up to 3 months.
Refrigerate leftovers up to 3 days and reheat at 375°F or microwave.
Try variations with cauliflower rice or make vegetarian using black beans and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 381
- Sugar: 9g
- Sodium: 649mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 71mg
Keywords: stuffed peppers, baked peppers, ground beef, rice, cheese