Description
These Easy Baked Stuffed Peppers are a comforting and flavorful dish perfect for a family dinner. Bell peppers are par-baked, then filled with a savory mixture of ground beef, cooked rice, tomato sauce, and Italian seasonings, topped with melted mozzarella and Parmesan cheese. The peppers are baked until tender and cheesy, creating a hearty and satisfying meal.
Ingredients
Scale
Bell Peppers
- 6 large bell peppers
- Olive oil (for brushing)
- Pinch of salt and pepper (for seasoning)
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)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). 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 inside. Trim a thin slice off the bottom if needed so they stand upright without holes. Arrange the peppers cut-side up in the baking dish, brush or drizzle lightly with olive oil, and season with a pinch of salt and pepper.
- Par-Bake Peppers: Bake the peppers in the preheated oven for 10–12 minutes, until they start to soften around the edges but still hold their shape. Remove and set aside.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the 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 beef is browned and cooked through, with moisture mostly evaporated.
- Add Sauces: Stir in Worcestershire sauce, tomato sauce, and diced tomatoes. Bring to a gentle simmer and cook for 3–4 minutes to blend flavors.
- Mix Filling: Turn off heat and stir in cooked rice until evenly distributed. Fold in 1/2 cup shredded mozzarella and 2 tablespoons Parmesan cheese until creamy. Adjust seasoning to taste.
- Stuff Peppers: Spoon the beef and rice mixture 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 around the peppers to steam them. Sprinkle the tops with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake for 20–25 minutes until peppers are tender and filling heated through.
- Bake Uncovered: Remove foil and bake an additional 5–8 minutes until cheese topping is melted, bubbly, and lightly golden.
- Rest and Garnish: Remove from oven, let rest for 5 minutes, then garnish with fresh parsley. Serve warm, spooning any extra sauce from the pan over the peppers.
Notes
- Use any color bell peppers you prefer for a colorful presentation.
- Par-baking the peppers ensures they are tender after stuffing and baking, preventing undercooked or overly firm peppers.
- For a lighter version, substitute ground beef with lean ground turkey or chicken.
- Cook rice ahead of time or use leftover rice to save time.
- If desired, add chopped vegetables like zucchini or mushrooms to the filling for extra nutrition.
- Use broth instead of water for added flavor when steaming the peppers in the baking dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
