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–+ servings

Hearty Homemade Beef and Rice Stuffed Peppers

These colorful bell peppers stuffed with seasoned ground beef, tender rice, and melty cheese create a complete meal that's as beautiful as it is delicious. The peppers become perfectly tender while baking in a savory tomato sauce, creating a dish that's sure to become a regular in your dinner rotation.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 376
Ingredients Method Nutrition

Ingredients
  

  • 6 bell peppers mix of red, yellow, and green for visual appeal
  • 1 pound lean ground beef
  • 1 cup cooked long-grain white rice
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes, drained (reserve juice)
  • 1 can 8 oz tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese cheddar, mozzarella, or a blend
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon olive oil
  • 1/4 cup water or beef broth

Method
 

  1. Preheat your oven to 375°F (190°C) and gather all ingredients.
  2. Prepare the bell peppers by slicing off the tops and carefully removing the seeds and membranes. If needed, slice a tiny bit off the bottoms to help them stand upright in the baking dish.
  3. In a large skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-4 minutes.
  4. Add minced garlic and cook for another 30 seconds until fragrant.
  5. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  6. Stir in the drained diced tomatoes, half of the tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 2-3 minutes to blend the flavors.
  7. Remove from heat and fold in the cooked rice, half of the shredded cheese, and fresh parsley. Mix thoroughly.
  8. Arrange the hollowed peppers standing upright in a baking dish. Stuff each pepper generously with the beef and rice mixture.
  9. Mix the remaining tomato sauce with the reserved tomato juice and water (or broth). Pour this sauce around the peppers in the baking dish.
  10. Cover the dish with aluminum foil and bake for 35 minutes.
  11. Remove the foil, sprinkle the remaining cheese over the peppers, and bake uncovered for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  12. Let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Nutrition

Calories: 376kcalCarbohydrates: 26gProtein: 30gFat: 17gSaturated Fat: 7gCholesterol: 82mgSodium: 1724mgFiber: 4gSugar: 9g
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