Description
This Stuffed Pepper Recipe with Rice is a flavorful and hearty meal featuring bell peppers filled with a savory mixture of lean ground beef, aromatic onions, garlic, diced tomatoes, and cooked rice, topped with melted mozzarella and parmesan cheeses. Baked to perfection, this dish balances robust spices and gooey cheese for a comforting, family-friendly dinner.
Ingredients
Scale
Vegetables and Aromatics
- 6 bell peppers
- 1 small yellow onion, diced
- Diced tops from bell peppers (from above)
- 1 tbsp minced garlic
- 14.5 ounce can petite diced tomatoes
Proteins and Dairy
- 1 lb lean ground beef
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Grains
- 1 cup long grain white rice, cooked
Oils and Seasonings
- 2 tbsp olive oil
- ½ – 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp oregano
- ½ tsp red pepper flakes
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 400°F (204°C). Wash and dry the outside of all bell peppers thoroughly.
- Cook Rice: Cook 1 cup of long grain white rice according to package instructions. Set aside once done to use in the filling.
- Prepare Bell Pepper Tops: Carefully cut the tops off each bell pepper. Discard the green stem but keep the top pepper flesh around the stem. Dice these pepper tops finely for the filling.
- Hollow Out Peppers: Remove seeds and membranes from inside the bell peppers. Place the hollowed peppers upright in a 9×9-inch baking dish. If the bottoms don’t stand flat, carefully slice a small amount from the base to stabilize them.
- Sauté Onion and Pepper Tops: In a large skillet over medium to medium-high heat, add olive oil, diced yellow onion, and diced pepper tops. Stir often with a wooden spoon and cook uncovered for 5-7 minutes until softened and translucent.
- Cook Ground Beef and Garlic: Add lean ground beef and minced garlic to the skillet. Stir frequently with the wooden spoon, breaking up the meat as it cooks. Continue cooking uncovered until ground beef is fully browned.
- Drain and Return to Heat: Remove the cooked beef mixture from heat and drain excess fat. Return the meat mixture to the skillet on the stovetop.
- Add Tomatoes and Rice: Reduce heat to medium. Add the can of petite diced tomatoes and cooked rice to the skillet, stirring to combine.
- Season Mixture: Add kosher salt, black pepper, oregano, and red pepper flakes. Stir thoroughly to blend all flavors. Reduce heat to low and let the mixture cook for another 5 minutes before removing from heat.
- Fill Bell Peppers: Evenly spoon the beef and rice mixture into each hollowed bell pepper, filling them generously without overflowing.
- Add Cheese Toppings: Sprinkle about 2 teaspoons of grated parmesan cheese over the filling inside each pepper. Then lightly cover with approximately 1 ½ tablespoons of shredded mozzarella, just enough to partially cover the filling while letting some filling peek through.
- Prepare to Bake: Pour ½ cup of water into the bottom of the baking dish to create steam during baking. Spray a sheet of foil with cooking spray to prevent cheese sticking and cover the baking dish with the foil.
- Bake Covered: Place the baking dish in the preheated oven and bake covered at 400°F (204°C) for 35 minutes, allowing the peppers to steam and the filling to cook through.
- Bake Uncovered: Remove the foil carefully and bake for an additional 10 minutes uncovered. This will brown and slightly crisp the cheese topping.
- Serve: Remove the stuffed peppers from the oven and serve hot for a delicious and satisfying meal.
Notes
- Make sure to drain the ground beef well to avoid excess grease in the filling.
- If bell peppers don’t stand upright, trimming the bottoms slightly ensures even cooking and presentation.
- Adjust red pepper flakes quantity according to preferred spice level.
- Using cooking spray on foil prevents melted cheese from sticking to it while baking.
- Leftover stuffed peppers can be refrigerated and reheated covered in the oven at 350°F until warmed through.
