Stuffed Bell Peppers with Ground Beef
Stuffed bell peppers with ground beef: Made with a savory blend of ground beef, fresh vegetables, and cheese, for an easy bell peppers dish.
Ingredients
- 4 medium-sized bell peppers any color: green, red, yellow, or orange
- ½ pound (225 g) lean ground beef at least 80% lean
- ¼ cup onion finely chopped
- 1 clove garlic minced
- 1 cup cooked rice can be white, brown, or quinoa for a variation; omit if making stuffed bell peppers without rice
- 1 15 oz / 425 g can tomato sauce or diced tomatoes
- 1 tbsp olive oil
- 1 tsp dried oregano or Italian seasoning
- Salt to taste start with about 1 tsp
- ½ tsp Freshly ground black pepper add to taste
- ¾ cup shredded cheese mozzarella, cheddar, or a blend
- 1 medium carrot Optional: shredded (for extra veggies)
Instructions
Preheat the oven and prepare the bell peppers:
- Preheat your oven to 375°F (190°C). Wash the 4 medium bell peppers. Cut off the tops and carefully remove seeds and membranes. Set the hollowed peppers aside and reserve the tops if you want to use them for presentation, or chop and add to the filling.
Cook the filling:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add ¼ cup finely chopped onion and 1 minced garlic clove. Sauté until softened and fragrant, about 3-4 minutes. Add ½ pound lean ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed. Stir in 1 cup cooked rice (omit if making stuffed peppers without rice), 1 (15 oz) can tomato sauce (or diced tomatoes), 1 tsp dried oregano or Italian seasoning, salt (about 1 tsp to start), and freshly ground black pepper (about 1/2 tsp). Mix well and cook for another 3-5 minutes until heated through and combined.
Stuff the peppers, Assemble in a baking dish, and bake
- Carefully spoon the ground beef mixture into each hollowed bell pepper, filling them evenly. Place the stuffed peppers upright in a baking dish. If you reserved the pepper tops, you can place them on now or bake them separately. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Add cheese topping: Remove the foil, and sprinkle about ¾ cup of shredded cheese evenly over the stuffed peppers. Return the dish to the oven, uncovered, and bake for an additional 15 minutes or until the cheese is melted, bubbly, and slightly browned.
Serve:
- Remove from the oven and let the stuffed peppers rest for a few minutes. Serve warm, optionally garnished with fresh herbs or a side of salsa.
Notes
- Choose fresh, firm bell peppers that can hold their shape well when stuffed and baked.
- Removing seeds and membranes thoroughly is important to make room for the filling and ensure even cooking.
- Browning the ground beef with onions and garlic before stuffing develops deeper, richer flavors.
- If omitting rice for a low-carb version, consider adding extra vegetables or quinoa for texture.
- Slightly softening the bell peppers before stuffing (by blanching or microwaving briefly) is optional but can help achieve a tender but not mushy texture.
- Use a good-quality tomato sauce or diced tomatoes with balanced acidity for a flavorful filling.
- Don’t overfill the peppers to avoid spilling during baking; filling should be compact but not packed too tightly.
- Cover the baking dish with foil during the first part of baking to trap moisture and ensure the peppers cook through.
- Uncover when adding cheese to allow it to melt and brown nicely without drying out the peppers.
- Leftover stuffed peppers store well in an airtight container in the refrigerator for 3-4 days and can be reheated gently.
- For a faster alternative, try cooking in an air fryer, which crisps the pepper edges and melts cheese quickly.