Description
This Ground Beef Stuffed Peppers recipe features large bell peppers filled with a savory mixture of lean ground beef, sautéed onions, garlic, crushed tomatoes, cooked rice, and a blend of cheddar cheese. The peppers are baked to tender perfection, topped with melted cheese for a satisfying and comforting meal that’s perfect for dinner or meal prep.
Ingredients
Scale
Stuffed Peppers
- 6 large bell peppers (any color)
- 1 cup cooked white jasmine rice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 (14 ounce) can crushed tomatoes or tomato sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese blend, divided
- Salt and pepper, to taste
Instructions
- Prepare Rice: If you don’t have cooked rice ready, prepare 1/2 cup uncooked white jasmine rice according to package instructions to yield about 1 cup cooked rice. This step can be done ahead of time to save time later.
- Preheat Oven and Prep Peppers: Preheat your oven to 400°F (200°C) and place the oven rack in the middle position. Cut the tops off the bell peppers evenly like you would carve a pumpkin and remove all the seeds and membranes. Chop the usable pepper tops to add to the filling.
- Arrange Peppers in Baking Dish: Place the hollowed peppers upright in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to create steam and help cook the peppers evenly.
- Sauté Onion and Pepper Tops: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and pepper tops and sauté for about 5 minutes until softened.
- Cook Ground Beef: Add the lean ground beef to the skillet and cook for approximately 8 minutes, breaking it up with a spoon until browned and fully cooked. Drain any excess fat if needed.
- Add Flavorings: Stir in the minced garlic, crushed tomatoes (or tomato sauce), Worcestershire sauce (if using), and Italian seasoning. Allow the mixture to warm through, then remove from heat.
- Mix Rice and Cheese: Stir the cooked rice and 1 cup of shredded cheddar cheese into the beef mixture. Season generously with salt and pepper to taste.
- Stuff Peppers: Spoon the beef and rice filling evenly into each bell pepper, filling them to the top.
- Bake Covered: Tightly cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 40 minutes. The peppers should be tender but still hold their shape.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese over the tops of the peppers. Return to the oven uncovered and bake an additional 5 to 10 minutes until the cheese is melted. Optionally, broil for a few minutes at the end to achieve a browned cheese topping.
Notes
- You can prepare the rice ahead of time and refrigerate it for convenience.
- The Worcestershire sauce adds a subtle depth of flavor but can be omitted for a milder taste.
- Feel free to use different cheese blends or add spices like paprika or chili flakes for variation.
- To keep the peppers firmer, avoid overbaking during the covered phase.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
