There is something so comforting and satisfying about Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe—a classic dish that brings together hearty ground meat, tender rice, vibrant bell peppers, and ooey-gooey melted cheese in every bite. This recipe offers a beautiful harmony of flavors and textures, making it a perfect weeknight dinner or a crowd-pleasing meal for family gatherings. Each pepper becomes its own little edible bowl packed with a savory filling that is both nourishing and utterly delicious. If you’re looking to cozy up with a fulfilling dish that’s as colorful as it is tasty, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in building the delicious layers of this recipe. From the sweetness and crunch of the bell peppers to the aromatic blend of Italian seasoning, every component adds personality and depth to the final dish.
- ¾ cup uncooked brown rice: Provides a nutty texture and wholesome base that keeps the filling hearty and filling.
- 6 bell peppers, any color: Acts as vibrant edible vessels that bring natural sweetness and a satisfying bite.
- 2 teaspoons olive oil: Helps soften the onions and sauté the meat for rich flavor development.
- ¾ cup finely chopped yellow onion: Adds a mild sweetness and aromatic foundation to the filling.
- 1 pound ground beef or ground turkey: The protein star that makes this recipe hearty and satisfying.
- 3 cloves garlic, minced: Injects a punch of bold flavor to brighten the savory meat mixture.
- 15-ounce can diced tomatoes: Brings juiciness and a slight tang to marry all the ingredients together.
- 8-ounce can tomato sauce (¾ cup): Adds richness and moisture, keeping the filling delightfully saucy.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that elevates the overall flavor profile.
- ½ teaspoon garlic powder: Boosts the garlic flavor for depth without overpowering.
- ½ teaspoon salt: Balances and enhances all the flavors in the dish.
- ¼ teaspoon pepper: Adds a mild kick that wakes up the taste buds.
- 1 cup shredded mozzarella cheese: Melts beautifully on top and inside the filling for creamy, cheesy goodness.
How to Make Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe
Step 1: Cook the Rice
Begin by preparing the rice according to the package instructions or your preferred method. While brown rice adds a wonderful nuttiness, white rice can also be used for a softer texture. Once cooked, set it aside to cool slightly before mixing it with the filling. This step ensures your stuffing holds together nicely without becoming mushy.
Step 2: Prep the Peppers
Next, preheat your oven to 400°F (200°C). Carefully cut the tops off the bell peppers and remove their seeds and membranes. You want to create perfect little cups to stuff with your flavorful filling. Picking peppers of varying colors can brighten the final dish, making it almost too pretty to eat—almost!
Step 3: Cook the Filling
Heat olive oil in a large skillet over medium heat, then add the chopped onions. Sauté for 2 to 3 minutes until the onions soften and develop gentle sweetness. Add the ground meat, breaking it up with a spatula, and cook until no pink remains. Drain excess grease to keep the filling from being oily. Toss in the minced garlic and cook for a brief 30 seconds to release its fragrant aroma without burning.
Step 4: Combine with Tomato Sauce
Pour the diced tomatoes and tomato sauce into the skillet along with Italian seasoning, garlic powder, salt, and pepper. Reduce the heat to low and let the mixture simmer for about 5 minutes. This allows the flavors to meld beautifully and the sauce to thicken just right so every bite is juicy but not soupy.
Step 5: Mix Rice and Cheese
Remove the skillet from the heat. Now gently fold in the cooked rice and half of the shredded mozzarella. The cheese melts slightly from the warmth, helping to bind the filling and adding that luscious creaminess that makes this filling unforgettable.
Step 6: Stuff the Peppers
Pour ½ cup of water into the bottom of a baking dish to keep your peppers moist as they bake. Carefully spoon the meaty rice mixture into each pepper until they are nicely filled but not overflowing. Arrange them upright in the dish and sprinkle the remaining mozzarella cheese evenly over the tops to create a golden, bubbly crust in the oven.
Step 7: Bake to Perfection
Cover the dish with aluminum foil lightly sprayed with cooking spray—this prevents sticking and helps the peppers steam gently. Bake covered for 30 minutes, then remove the foil and bake for an additional 5 minutes. The finishing touch melts and lightly browns the cheese, signaling it’s time to dig in. Serve your Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe immediately while hot and irresistible.
How to Serve Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe
Garnishes
Elevate your baked stuffed peppers with fresh garnishes like chopped basil, parsley, or a sprinkle of crushed red pepper flakes. A dollop of sour cream or a drizzle of balsamic glaze adds a tangy contrast that plays wonderfully against the savory filling. These little extras not only enhance flavor but make your presentation pop.
Side Dishes
While these peppers are filling, pairing them with a crisp side salad or roasted vegetables creates a well-rounded meal. Garlic bread or crusty Italian-style bread is another fantastic option for soaking up any remaining tomato sauce from the dish. For lighter meals, steamed green beans or a simple cucumber and tomato salad bring freshness and crunch.
Creative Ways to Present
Tired of the classic look? Try scooping the filling into mini bell peppers for bite-sized appetizers perfect for parties. Alternatively, after baking, remove the pepper shell and serve the filling over a bed of fresh greens for a deconstructed take. The versatility of Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe makes it fun to customize according to your mood or occasion.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe reheats beautifully, so you can enjoy the flavors again without losing any of that freshly baked charm. Just be sure to keep the peppers covered to maintain their moisture.
Freezing
If you want to prepare ahead or save time later, freeze the stuffed peppers before baking by wrapping them tightly with plastic wrap and then aluminum foil. They can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating and baking as directed, allowing the flavors to shine through as if freshly made.
Reheating
Reheat leftover stuffed peppers in the oven at 350°F (175°C) for about 15–20 minutes until warmed through and the cheese is melted again. You can also microwave them on medium power for 2–3 minutes, but baking helps retain that delicious texture and flavor balance.
FAQs
Can I use a different type of rice in this recipe?
Absolutely! White rice or jasmine rice works well if you prefer a softer texture, though brown rice adds a wonderful nutty flavor and more fiber. Just adjust cooking time as needed depending on the rice you select.
Is it possible to make this recipe vegetarian?
Definitely! Swap the ground meat with plant-based ground crumbles, cooked lentils, or even finely chopped mushrooms for an equally flavorful vegetarian version. Just season well to keep the bold taste profile.
Can I prepare these stuffed peppers ahead of time and bake later?
Yes, you can stuff the peppers and store them in the refrigerator for up to 24 hours before baking. This makes it a great dish for busy weeknights or entertaining—just add a few extra minutes to the baking time if going straight from the fridge.
What cheese alternatives work well if I don’t have mozzarella?
Cheddar cheese, Monterey Jack, or a mild provolone are great alternatives that melt nicely and impart their unique flavors. Feel free to experiment with blends for different tastes.
How do I know when the stuffed peppers are fully cooked?
The peppers should be tender but still hold their shape, and the filling must be hot throughout with the cheese melted and slightly browned. Baking at 400°F for 35 minutes as directed ensures they cook perfectly.
Final Thoughts
Baking a batch of Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe is like giving yourself a warm, flavorful hug after a long day. It’s simple enough for weeknight dinners but impressive enough for special occasions. The way the colors brighten your plate and the flavors come together in every bite will have you coming back to this recipe again and again. Trust me, once you try it, these stuffed peppers will become a beloved staple in your kitchen too!
Print
Baked Stuffed Peppers with Ground Meat, Rice, and Mozzarella Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These hearty and flavorful stuffed bell peppers are filled with a savory mixture of ground beef or turkey, brown rice, tomatoes, and cheese, baked to perfection. This classic comfort food is perfect for a wholesome family dinner, offering a balanced combination of protein, vegetables, and grains all in one dish.
Ingredients
Rice
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
Stuffed Peppers
- 6 bell peppers, any color
- 2 teaspoons olive oil
- ¾ cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 15-ounce can diced tomatoes
- 8-ounce can tomato sauce (¾ cup)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Instructions
- Cook the Rice: Cook the rice according to package directions or your preferred cooking method. Set aside to cool before using in the filling.
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes, creating hollow cavities for stuffing.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened. Add the ground beef or turkey, breaking it apart with a spatula, and cook until browned and fully cooked through. Drain excess grease. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Combine with Tomato Sauce: Pour in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Reduce heat to low and let the mixture simmer for about 5 minutes, stirring occasionally to blend flavors.
- Mix Rice and Cheese: Remove the skillet from heat and stir in the cooked rice along with half of the shredded mozzarella cheese to create a creamy and cohesive filling.
- Stuff the Peppers: Pour ½ cup of water into a baking dish to help steam the peppers while baking. Stuff each hollowed bell pepper generously with the meat and rice mixture. Arrange stuffed peppers upright in the baking dish. Sprinkle the remaining mozzarella cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil lightly sprayed with cooking spray to prevent sticking. Bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 5 minutes or until the cheese is lightly browned and the filling is heated through. Serve hot immediately.
Notes
- You can substitute the ground beef with ground turkey or a plant-based meat alternative for a lighter or vegetarian version.
- Use white rice if you prefer a softer texture, but brown rice adds more fiber and nutrients.
- If you like spicier stuffed peppers, add a pinch of red chili flakes or cayenne pepper to the filling mixture.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, ensure the tomato sauce and seasonings do not contain gluten additives.
