Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 pieces Large Bell Peppers (any color); 1 lb Ground Beef (90% lean); 2 cups Cooked White Rice; 1.5 cups Marinara Sauce; 1 cup Yellow Onion, finely chopped; 2 cloves Garlic, minced; 1 tsp Dried Italian Seasoning; 1 cup Shredded Mozzarella Cheese; 1 tbsp Olive Oil

"These vibrant, oven-roasted bell peppers are packed with a hearty mixture of seasoned ground beef, fluffy white rice, and melted mozzarella cheese. Finished with a rich marinara sauce, they offer a comforting, nutrient-rich meal that the whole family will love."

Ingredients

Qty	Item
4 pieces 4 pieces	Large Bell Peppers (any color)
1 lb 450 g	Ground Beef (90% lean)
2 cups 400 g	Cooked White Rice
1.5 cups 355 ml	Marinara Sauce
1 cup 150 g	Yellow Onion, finely chopped
2 cloves 6 g	Garlic, minced
1 tsp 5 g	Dried Italian Seasoning
1 cup 115 g	Shredded Mozzarella Cheese
1 tbsp 15 ml	Olive Oil

How to Make Stuffed Bell Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and internal ribs, and set aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula. Drain any excess fat.

Stir in the cooked rice, 1 cup of the marinara sauce, and the Italian seasoning. Season with salt and pepper to taste, then remove from heat.

Arrange the peppers upright in a 9x13 inch baking dish. If they don't stand up, trim a very small amount off the bottom to level them.

Spoon the beef and rice mixture into each pepper until full. Top each with the remaining marinara sauce and a generous sprinkle of mozzarella cheese.

Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers. Cover the dish tightly with aluminum foil.

Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

·
For extra tender peppers, par-boil the empty pepper shells in boiling water for 5 minutes before stuffing.
·
Swap ground beef for ground turkey or lentils for a lighter or vegetarian variation.
·
Use a mix of red, orange, and yellow peppers to create a vibrant, colorful presentation on the dinner table.
·
If you have leftover filling, it freezes beautifully for a quick future meal or can be served as a side bowl.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the stuffed peppers a day in advance and store them covered in the refrigerator. Just add 5-10 minutes to the baking time.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I use brown rice instead of white?

Absolutely. Just ensure the brown rice is fully cooked before adding it to the beef mixture, as it won't cook much further inside the pepper.

Why are my peppers still crunchy?

This usually happens if the dish wasn't covered tightly enough with foil. The steam trapped by the foil is what softens the pepper walls.

Video Tutorials

How to Make Easy Stuffed Bell Peppers | Easy Meal #onestopchop

How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef

How to Make Stuffed Bell Peppers with Beef & Rice | Easy Classic Recipe

Easy Stuffed Peppers Recipe

Step-by-Step Visual Guide

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