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Stuffed Bell Peppers with Ground Beef

Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers (any color)
  • 1 lb ground beef, 85% lean
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup tomato sauce, divided
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup water

Method
 

  1. Cut the tops off the 6 bell peppers, remove the seeds, and stand them upright in a baking dish with the 1/2 cup water poured around them.
  2. Heat the 1 tbsp olive oil in a skillet, sauté the diced onion for 4 minutes, then brown the 1 lb ground beef for 6 to 7 minutes.
  3. Stir in the garlic, drained tomatoes, cooked rice, 1/2 cup of the tomato sauce, Italian seasoning, salt, and pepper, and simmer for 5 minutes.
  4. Stuff the filling into the peppers, top with the remaining 1/2 cup tomato sauce, cover with foil, and bake at 375°F (190°C) for 35 minutes.
  5. Uncover, top with the shredded cheddar cheese, and bake for another 8 to 10 minutes until melted and golden.

Notes

If you're making these ahead, assemble everything up through stuffing the peppers, then refrigerate covered for up to a day before baking, adding about 5 extra minutes to the covered bake time. Draining the diced tomatoes well is worth the extra minute, since skipping it can leave the filling loose and hard to scoop.