Description
These Easy Baked Stuffed Peppers are a comforting and flavorful meal featuring bell peppers filled with a savory blend of ground beef, rice, and cheese, baked to perfection with a luscious tomato sauce and melted mozzarella topping. A simple, wholesome dish perfect for family dinners.
Ingredients
Scale
Peppers
- 6 large bell peppers
- Olive oil for brushing
- Pinch of salt and pepper
Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 cup cooked rice (white or brown)
- 1 cup tomato sauce
- 1/2 cup diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup beef or chicken broth (or water)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly oil a baking dish large enough to hold all the peppers standing upright.
- Prepare Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Trim bottoms if needed to help the peppers stand upright. Place the peppers cut-side up in the baking dish, brush with olive oil, and season lightly with salt and pepper.
- Par-bake Peppers: Bake the peppers for 10–12 minutes until edges begin to soften but peppers remain firm. Remove and set aside.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook diced onion for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spatula. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook for 6–8 minutes until browned with moisture mostly evaporated.
- Add Sauces and Simmer: Stir in Worcestershire sauce, tomato sauce, and diced tomatoes. Simmer gently for 3–4 minutes to meld flavors.
- Combine Rice and Cheese: Turn off heat. Stir cooked rice into the beef mixture. Fold in half the mozzarella and Parmesan cheese until creamy and well combined. Adjust seasoning as needed.
- Stuff Peppers: Spoon the beef and rice filling into each par-baked pepper, pressing gently and mounding slightly above the rim.
- Add Broth and Cheese: Pour broth or water into the bottom of the baking dish to steam the peppers during baking. Sprinkle the remaining mozzarella and Parmesan evenly over the stuffed peppers.
- Bake Covered: Cover the baking dish with foil and bake for 20–25 minutes until peppers are tender and filling heated through.
- Finish Baking: Remove foil and bake an additional 5–8 minutes until cheese on top is melted, bubbly, and golden.
- Rest and Garnish: Let the stuffed peppers rest 5 minutes after baking. Garnish with chopped fresh parsley and serve warm, spooning any extra pan sauce over the peppers.
Notes
- You can use white or brown rice depending on your preference.
- For a milder filling, reduce or omit the smoked paprika.
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or a plant-based ground meat alternative.
- Use beef or chicken broth for added flavor, or water if you prefer a lighter taste.
- Leftover stuffed peppers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
