Baked Stuffed Bell Peppers (Printable Version)
Bell peppers filled with beef, rice, and cheese, baked until tender and golden.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, tops cut off and seeds removed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes, drained
05 - 2 tablespoons fresh parsley, chopped
→ Meats
06 - 1 lb ground beef (85% lean preferred)
→ Grains
07 - 1 cup cooked white rice
→ Dairy
08 - 1 cup shredded mozzarella or cheddar cheese, divided
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
14 - ¼ teaspoon red pepper flakes (optional)
# How to Make It:
01 - Set the oven temperature to 375°F.
02 - Bring a large pot of salted water to a boil. Immerse the bell peppers for 3 minutes. Drain and invert to dry.
03 - Heat olive oil in a skillet over medium heat. Cook chopped onion for 3 to 4 minutes until softened, then add minced garlic and cook for 1 more minute.
04 - Add ground beef to the skillet, breaking it apart. Cook until fully browned. Drain excess fat if necessary.
05 - Incorporate diced tomatoes, cooked rice, half of the cheese, parsley, oregano, salt, pepper, paprika, and optional red pepper flakes into the beef mixture. Cook for 2 to 3 minutes until heated through and well combined.
06 - Place blanched peppers upright in a baking dish. Fill each pepper evenly with the beef and rice mixture.
07 - Sprinkle the remaining shredded cheese on top of each filled pepper.
08 - Pour ¼ cup water into the bottom of the baking dish. Cover loosely with aluminum foil.
09 - Bake the peppers for 30 minutes in the preheated oven.
10 - Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and peppers are tender.
11 - Allow the peppers to cool slightly for a few minutes before serving.
# Expert Tips:
01 -
- One-dish comfort that feels homemade without the complicated technique.
- Those crispy-edged cheese tops and tender peppers keep people coming back for seconds.
- Works perfectly as leftovers and tastes even better the next day when flavors settle.
02 -
- Draining the canned tomatoes is non-negotiable—wet filling steams instead of browning.
- Don't skip the blanching step; it's the difference between tender peppers and ones that stay slightly tough and hollow.
03 -
- Cook your rice fresh or use day-old rice from the fridge—just make sure it's cool before mixing into the beef so the cheese doesn't break.
- If your peppers are particularly thick-walled, blanch them for four minutes instead of three and they'll be even more forgiving during baking.