Description
This comforting Ground Beef Stuffed Peppers recipe features tender bell peppers filled with a flavorful mixture of lean ground beef, cooked rice, garlic, tomatoes, and a blend of seasonings, topped with melted cheddar cheese. Baked to perfection, these hearty stuffed peppers make a satisfying and family-friendly meal.
Ingredients
Stuffed Peppers
- 6 large bell peppers (any color)
- 1 cup cooked rice (white jasmine rice preferred)
- 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 the rice: Cook 1/2 cup uncooked white jasmine rice to yield about 1 cup cooked rice, or use previously cooked rice. This can be done ahead of time for convenience.
- Preheat and prep peppers: Preheat oven to 400°F (200°C) and place the rack in the middle. Cut the tops off the bell peppers evenly, removing seeds and membranes. Chop the usable pepper tops for later use in the filling.
- Place peppers in baking dish: Arrange the hollowed peppers cut-side up in a 9×13-inch baking dish. Pour 1 cup of water into the bottom of the dish to create steam during baking.
- Sauté aromatics: Heat olive oil in a skillet over medium-high heat. Add chopped onion and pepper tops; sauté for 5 minutes until softened.
- Cook ground beef: Add lean ground beef to the skillet. Break up and cook until browned and fully cooked, about 8 minutes. Drain excess fat if necessary.
- Add seasonings and tomatoes: Stir in minced garlic, crushed tomatoes (or tomato sauce), Worcestershire sauce, and Italian seasoning. Heat through briefly, then remove from heat.
- Combine rice and cheese: Mix the cooked rice and 1 cup of shredded cheddar cheese into the beef mixture. Season generously with salt and pepper to taste.
- Stuff the peppers: Spoon the beef and rice mixture evenly into the prepared bell peppers.
- Bake covered: Cover the baking dish tightly with foil and bake for 40 minutes in the preheated oven. The peppers should be slightly firm to the touch afterward.
- Add remaining cheese and finish baking: Remove the foil, sprinkle the remaining 1 cup of cheddar cheese over the peppers, and bake uncovered for an additional 5 to 10 minutes until the cheese is melted. Optionally, broil for a few minutes to brown the cheese.
Notes
- Using lean ground beef helps reduce excess fat and calories.
- You can substitute other rice varieties if desired, but jasmine rice provides a nice texture and aroma.
- Adding Worcestershire sauce is optional but enhances depth of flavor.
- If you prefer softer peppers, bake a little longer, but avoid overcooking to prevent limp peppers.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
