Description
Classic Stuffed Bell Peppers with Beef & Rice
Ingredients
4 large bell peppers (green, red, or yellow)
1 lb ground beef
1 cup cooked rice
1 small onion, finely diced
2 cloves garlic, minced
1 cup marinara sauce + extra for serving
1 tsp Italian seasoning
1 cup shredded mozzarella or cheddar cheese
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Directions
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle with olive oil and season with salt and pepper. Set aside.
Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add ground beef and cook until browned. Stir in cooked rice, marinara sauce, Italian seasoning, salt, and pepper. Mix well and remove from heat.
Stuff the Peppers: Spoon the beef and rice mixture into each bell pepper, packing it tightly. Place the peppers upright in a baking dish.
Bake: Pour a thin layer of marinara sauce around the peppers in the baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes.
Add Cheese: Remove foil, sprinkle shredded cheese on top of each pepper, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and serve hot with extra marinara sauce spooned over the top.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 360 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect stuffed peppers every time. First, ensure your rice is pre-cooked and cooled. When preparing the peppers, slice a very thin piece off the bottom if needed to help them stand upright, but be careful not to cut through and create a hole. For the filling, drain any excess fat from the browned beef before adding the other ingredients to prevent a greasy result. When stuffing, use a spoon to firmly press the mixture down, filling to just below the rim. The initial covered bake steams the peppers to tenderness, while the final uncovered bake creates the perfect cheesy crust.
Serving Suggestions
These hearty stuffed peppers are a complete meal on their own, but they pair beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a lower-carb option, serve alongside roasted asparagus or zucchini. A slice of crusty garlic bread is perfect for soaking up any extra sauce. Leftovers store wonderfully and can be easily reheated for a quick lunch.
How-to Summary
In summary, this dish involves hollowing out bell peppers, then filling them with a savory mixture of sautéed ground beef, onion, garlic, cooked rice, and marinara sauce. The stuffed peppers are baked until the peppers are tender, then topped with cheese and baked again until melted and golden. The result is a colorful, comforting, and all-in-one meal.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely. Ground turkey, chicken, pork, or a plant-based meat alternative work well. Adjust cooking times as needed for poultry to ensure it’s fully cooked.
Can I make these ahead of time?
Yes. Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the initial baking time since you’ll be starting from cold.
How do I store and reheat leftovers?
Store cooled peppers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or a 350°F oven until warmed through.
My peppers are still firm. What happened?
This usually means they needed more steaming time. Next time, ensure the baking dish is covered tightly with foil during the first bake, and consider adding a few tablespoons of water or broth to the bottom of the dish.
Can I freeze stuffed peppers?
Yes, before or after baking. For best results, freeze unbaked peppers on a tray before transferring to a freezer bag. Thaw in the fridge before baking, adding extra time.
Common Mistakes to Avoid
- Overfilling the Peppers: Stuffing them too full can cause the filling to spill over during baking. Leave a little space at the top.
- Underseasoning the Filling: The rice and peppers absorb flavor, so taste and generously season your beef mixture before stuffing.
- Skipping the Covered Bake: Do not bake uncovered the entire time, as this will dry out the filling before the peppers soften.
- Using Raw Rice: Always use pre-cooked rice. Uncooked rice will not have enough liquid or time to cook properly inside the pepper.
Conclusion
Classic Stuffed Bell Peppers are a timeless, satisfying dish that combines protein, grains, and vegetables in one delicious package. This recipe provides a flexible framework—feel free to experiment with different cheeses, add vegetables like corn or spinach to the filling, or adjust the seasonings to your taste. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and create a family-favorite meal that is as nutritious as it is comforting. Enjoy the process and the delicious results!