Description
Cheesy Stuffed Bell Peppers
Ingredients
4 large bell peppers (any color)
1 lb ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Italian seasoning
1 cup marinara sauce + extra for baking
1 cup shredded mozzarella cheese
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Directions
Prep the Peppers: Cut the tops off the bell peppers and remove the seeds. Drizzle with olive oil, season with salt and pepper, and set aside.
Make the Filling: In a skillet, sauté onions and garlic in olive oil until softened. Add ground beef and cook until browned. Stir in cooked rice, marinara sauce, Italian seasoning, salt, and pepper. Mix well.
Stuff the Peppers: Fill each bell pepper with the beef and rice mixture, packing it tightly. Place them in a baking dish.
Bake: Spoon extra marinara sauce around the peppers in the baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes.
Add the Cheese: Remove the foil, top each pepper with shredded mozzarella, and bake uncovered for an additional 10 minutes or until the cheese is melted and golden.
Serve: Garnish with fresh parsley and serve warm with extra marinara sauce on the side.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect stuffed peppers every time. First, choose bell peppers that are uniform in size and can stand upright. After cutting off the tops and removing seeds, parboil the pepper shells in boiling water for 3-4 minutes to soften them slightly; this prevents a crunchy, undercooked pepper. For the filling, ensure your cooked rice is cooled to avoid steaming the meat. Brown the ground beef thoroughly, then drain any excess fat before adding the aromatics and sauce. When stuffing, press the mixture down firmly to create a hearty portion. The initial covered bake steams the peppers to tenderness, while the final uncovered bake with cheese creates the perfect golden finish.
Serving Suggestions
These cheesy stuffed peppers are a complete meal on their own, but you can elevate your dinner plate with simple sides. Serve alongside a crisp green salad with a light vinaigrette to cut through the richness. For a heartier meal, add garlic bread or a slice of crusty baguette to soak up the extra marinara sauce. They also pair wonderfully with roasted vegetables like asparagus or zucchini. For presentation, sprinkle with fresh chopped parsley or basil just before serving.
How-to Summary
In short: Prepare pepper shells, make a savory beef and rice filling with marinara, stuff the peppers tightly, bake covered for 30 minutes at 375°F, top with cheese, and bake uncovered for 10 more minutes until bubbly and golden.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely. Ground turkey, chicken, pork, or a plant-based ground meat substitute work well. Adjust seasoning as needed.
How can I make this recipe vegetarian?
Replace the ground beef with a mixture of quinoa, black beans, and corn, or use a meatless crumble. Increase the Italian seasoning for flavor.
Can I prepare stuffed peppers ahead of time?
Yes. Assemble the peppers up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the initial covered baking time.
What’s the best way to store and reheat leftovers?
Store cooled peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
My peppers won’t stand up in the dish. What can I do?
Slice a very thin piece off the bottom of each pepper to create a flat base, being careful not to cut through the cavity. Alternatively, use a muffin tin to hold them upright.
Common Mistakes to Avoid
- Skipping the Parboil: Raw pepper shells often remain too firm. A quick blanch is key for tender results.
- Overfilling or Underfilling: Pack the filling firmly but leave a little room at the top for the cheese to sit without spilling over.
- Using Hot Rice: Adding freshly cooked, hot rice can make the filling gummy and steam the meat. Always use cooled rice.
- Not Draining the Beef: Excess grease from the beef will make the filling oily. Always drain after browning.
- Removing the Foil Too Early: The covered baking time is crucial for cooking the peppers through. Don’t rush to add the cheese.
Conclusion
These Cheesy Stuffed Bell Peppers are the ultimate comfort food, combining savory beef, tender rice, and melted cheese in a vibrant, edible bowl. This recipe is wonderfully adaptable to your dietary preferences and is sure to become a reliable favorite for family dinners or meal prep. With the detailed steps and tips provided, you can easily avoid common pitfalls and achieve a delicious, restaurant-quality result right in your own kitchen. Enjoy the process and the delicious, cheesy goodness!