Description
These Easy Baked Stuffed Peppers are a delicious and hearty meal featuring bell peppers filled with a flavorful mixture of ground beef, rice, tomato sauce, and cheese. Par-baked to tender perfection and topped with melted mozzarella and Parmesan, they make a comforting and satisfying dish perfect for family dinners.
Ingredients
Scale
Peppers
- 6 large bell peppers
- Olive oil for brushing peppers
- Pinch of salt and pepper for seasoning peppers
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 and prepare baking dish: Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers standing upright.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim a thin slice off the bottom so they stand upright without making a hole. Arrange them 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 for 10–12 minutes until they begin to soften around the edges but still hold their shape. Remove from the oven and set aside.
- Cook onion and garlic: While the peppers bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Brown the ground beef: Add ground beef to the skillet, breaking it up as it cooks. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook for 6–8 minutes until browned and no longer pink, and most moisture has evaporated.
- Add tomato elements: Stir in Worcestershire sauce, tomato sauce, and diced tomatoes. Bring to a gentle simmer and cook for 3–4 minutes to blend flavors.
- Mix in rice and cheese: Turn off heat and add cooked rice to the skillet, stirring until evenly combined. Fold in half of the shredded mozzarella and half of the Parmesan cheese until the filling is creamy. Taste and adjust seasoning if needed.
- Stuff the peppers: Spoon the beef and rice mixture into each par-baked pepper, pressing down gently and mounding slightly above the rim.
- Add broth and cheese topping: Pour broth or water into the bottom of the baking dish around the peppers to help steam them. Sprinkle the tops with the remaining mozzarella and Parmesan cheeses.
- Bake covered: Cover the baking dish with foil and bake for 20–25 minutes until the peppers are tender and the filling is heated through.
- Finish baking uncovered: Remove the foil and bake for another 5–8 minutes until cheese is melted, bubbly, and lightly golden.
- Rest and garnish: Remove from oven, let rest for 5 minutes, garnish with chopped fresh parsley, and serve warm, spooning any extra sauce over the peppers.
Notes
- You can use white or brown rice according to preference.
- For a lighter option, substitute ground turkey or chicken for the beef.
- Adding extra vegetables like diced zucchini or mushrooms to the filling can increase nutrition and flavor.
- If you prefer a spicier dish, add red pepper flakes to the seasoning.
- Make sure to drain diced tomatoes well to avoid watery filling.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
