Description

These hearty oven-baked stuffed bell peppers are filled with seasoned ground beef, tender rice, savory tomato sauce, and topped with melty cheddar cheese for a comforting all-in-one meal.

Ingredients

6 large bell peppers (any color)

1 lb ground beef

1 cup cooked white rice

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce (reserve 1/4 cup)

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheddar cheese

2 tbsp olive oil

Fresh parsley for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until softened.
Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease.
Stir in cooked rice, tomato sauce (reserving 1/4 cup), Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Spoon the beef mixture evenly into each bell pepper.
Place stuffed peppers upright in a baking dish and pour reserved tomato sauce over the tops.
Cover with foil and bake for 30 minutes.
Remove foil, sprinkle with cheddar cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.
Garnish with chopped parsley before serving, if desired.

Notes

Use ground turkey for a leaner option.

Add red pepper flakes or jalapeños for extra heat.

Mix in black beans or corn for added texture.

Try mozzarella or pepper jack instead of cheddar.

To freeze, wrap cooled peppers individually in foil and store in a freezer-safe bag for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385
Sugar: 6g
Sodium: 620mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 22g
Fiber: 3g
Protein: 21g
Cholesterol: 65mg