Go Back
–+ servings
Print

Stuffed Bell Peppers

Classic stuffed bell peppers with rice, ground beef, and cheese make the best, easy dinner idea any night of the week.
Course One Dish Meals
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 peppers
Author Melissa Coleman

Ingredients

  • 6 Bell Peppers green, yellow, red... any color is fine
  • 1 lb Ground Beef I use ground chuck but you can use leaner meat
  • 1 Sm. Onion finely chopped
  • 2 Teaspoons Minced Garlic
  • 4 Med. Tomatoes finely chopped... Roma tomatoes work perfectly for this recipe.
  • 1 ½ Cup White Rice cooked
  • 1 ½ Cups Shredded Mozzarella or PepperJack Cheese both taste great
  • 2 Tablespoons Olive Oil
  • Salt & Pepper to Taste

Instructions

  • Preheat the oven to 350 degrees F.
  • Cut the tops off the peppers. You can discard the tops or keep for serving purposes. Scoop out the seeds and membrane. Place the peppers in a baking dish and set aside.
  • Brown the ground beef, adding salt and pepper to taste. Drain the grease and set aside the meat.
  • Cook your rice
  • Using the same skillet (just wipe out the grease, no need to dirty up extra dishes), add 2 tablespoons of olive oil and cook the onions until they begin to soften.
  • Add the garlic and allow to cook for another few minutes.
  • Add the tomatoes, season with salt and cook until everything is heated through.
  • Now you are ready to add back in the beef and stir in the rice and cheese. You can save about a ½ cup of cheese to sprinkle on the top.
  • Fill the peppers with the mixture and top each with a sprinkle of the remaining cheese.
  • Add 1 ½ cups of water to the dish.
  • Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, an additional 15 to 20 minutes.

Notes

  • Look for peppers that sit straight.
  • Look for peppers that are approximately the same size as this will allow them to cook the same.
  • You can use the tops of peppers as a lid. This adds to the presentation of the stuffed peppers and you can also eat the lids, minus the green stem of course.
  • Have a few muffin tins hanging around the kitchen? Instead of using them for cupcakes or muffins, use them for making stuffed peppers. It's the perfect fit!