Stuffed Bell Peppers with Rice
Hearty and comforting, these baked bell peppers are filled with a cheesy ground beef and rice mixture, seasoned with Italian herbs and baked in tomato sauce. A nutritious and protein-packed meal that’s perfect for meal prep or a wholesome family dinner.
Equipment
- 1 × 13×9-inch baking dish
- 1 × Large skillet or Dutch oven
- 1 × Mixing spoon or spatula
- 1 × Measuring cup set
- 1 × Box grater
- 1 × Microwave-safe cover or parchment paper
Ingredients
- 4 large sweet bell peppers any color, halved lengthwise and seeds removed
- 2 tablespoons olive oil divided
- 1 pound ground beef preferably lean
- ½ cup finely diced yellow onion
- 1 cup cooked white or brown rice
- 1 can 15 ounces tomato sauce
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning blend
- ½ teaspoon granulated sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese divided
- 1 cup shredded Monterey Jack or mozzarella cheese divided
- Optional garnish: Chopped fresh parsley or basil for serving
Instructions
- Preheat and Prepare Bell Peppers: Preheat your oven to 350°F (175°C). Slice the bell peppers in half vertically and remove the stems, seeds, and membranes. Place them cut side up in a microwave-safe 13×9-inch baking dish. Add 2 tablespoons of water to the bottom of the dish and cover lightly with parchment paper. Microwave for about 3 minutes, just until the peppers begin to soften slightly. Drain off any excess water.
- Brown the Beef and Sauté the Aromatics: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and diced onion, cooking and stirring until the beef is browned and fully cooked, about 7–8 minutes. Drain off any rendered fat to avoid a greasy filling.
- Create the Savory Filling: Reduce the heat to medium and stir in the cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, and onion powder. Season with salt and pepper to your taste. Mix in ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella, stirring until the cheese is melted and everything is well combined. Taste and adjust seasoning if needed.
- Fill and Bake the Peppers: Lightly season the inside of each pepper half with salt and pepper. Spoon the beef and rice mixture evenly into the pepper halves. Drizzle with the remaining 1 tablespoon olive oil. Cover the baking dish with foil and bake in the preheated oven for 35 minutes, until the peppers are tender and the filling is hot throughout.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the stuffed peppers with the remaining ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and melted.
- Serve and Garnish: Remove from the oven and let rest briefly before serving. Top with chopped parsley or basil for a fresh, flavorful finish.
Notes
- Microwave Shortcut: Softening the peppers in the microwave saves time, but you can bake them instead. To do this, place peppers cut side down in a baking dish with ½ inch of water, cover with foil, and bake at 350°F for 20 minutes.
- Make-Ahead Option: You can prep the beef filling up to a day in advance. Store it in the fridge, then assemble and bake when ready.
- Customize the Filling: Swap ground beef for turkey or chicken, or add chopped spinach, mushrooms, or black beans to boost fiber and nutrients.
- Cheese Variety: Use any melty cheese you prefer—provolone, gouda, or a Mexican blend can all work beautifully.
