Classic Stuffed Bell Peppers with Beef, Rice, and Mozzarella Recipe

Introduction

Classic stuffed peppers are a comforting and satisfying meal that combines tender bell peppers with a savory beef and rice filling, topped with melted cheese. This recipe is perfect for a family dinner and can be easily adapted to suit your tastes.

Ingredients

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 lb. lean ground beef
• ½ tsp. salt
• ½ tsp. black pepper
• 2 cloves garlic, minced
• 6 large bell peppers
• 2½ cups tomato sauce, divided
• 2 cups cooked rice
• 2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2-3 minutes.
3. Step 3: Add the ground beef, salt, black pepper, and minced garlic. Cook, stirring occasionally, until the beef is fully cooked, about 6-7 minutes. Drain any excess fat.
4. Step 4: Stir the cooked rice and 2 cups of tomato sauce into the beef mixture. Taste and adjust seasoning with additional salt and pepper if needed.
5. Step 5: Prepare the bell peppers by cutting a thin slice from the stem end to remove the tops. Remove seeds and membranes. If a pepper wobbles, trim a thin slice from the bottom so it stands upright.
6. Step 6: Stuff each pepper with the beef and rice mixture, then place them standing upright in a 9×13-inch baking dish.
7. Step 7: Bake the peppers for 40-45 minutes, or until they are tender. Test tenderness by inserting a toothpick near the top of a pepper; it should slide through the skin easily.
8. Step 8: Remove the peppers from the oven. Spoon a heaping tablespoon of the remaining tomato sauce over each pepper, then sprinkle evenly with shredded mozzarella cheese.
9. Step 9: Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.

Tips & Variations

• For a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat alternative.
• Try mixing different types of cheese, such as cheddar or Monterey Jack, for varied flavor and texture.
• Add chopped herbs like parsley or basil to the beef mixture for extra freshness.
• If you prefer spicier peppers, use poblano or jalapeño peppers instead of bell peppers, adjusting cook time as needed.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through or microwave until hot, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate them for up to 24 hours before baking. This makes meal planning easier and allows the flavors to meld.

What can I use instead of cooked rice?

You can substitute cooked quinoa, couscous, or cauliflower rice for a different texture or to suit dietary preferences.

Classic Stuffed Bell Peppers with Beef, Rice, and Mozzarella Recipe

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4.5 from 72 reviews

This Classic Stuffed Peppers recipe features bell peppers filled with a savory mixture of lean ground beef, cooked rice, and tomato sauce, then baked to perfection and topped with melted mozzarella cheese. It’s a comforting, hearty dish perfect for family dinners and easy to prepare with simple ingredients.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filling

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 lb. lean ground beef
• ½ tsp. salt
• ½ tsp. black pepper
• 2 cloves garlic, minced
• 2 cups cooked rice
• 2 cups shredded mozzarella cheese

For the Peppers

• 6 large bell peppers
• 2½ cups tomato sauce, divided

Instructions

1. Preheat Oven: Preheat your oven to 350°F to ensure it reaches the ideal temperature for baking stuffed peppers.
2. Prepare Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the ground beef, salt, pepper, and minced garlic, cooking for 6-7 minutes until the beef is fully cooked. Drain off any excess fat. Stir in cooked rice and 2 cups of the tomato sauce. Taste and adjust seasoning with additional salt and pepper as needed.
3. Prepare Peppers: Cut a thin slice from the stem end of each bell pepper to remove the top. Remove seeds and membranes from the inside. If any pepper is wobbly, cut a thin slice from the bottom to make it stand upright.
4. Stuff Peppers: Fill each pepper with the beef and rice mixture, packing it tightly. Place the stuffed peppers upright in a 9×13-inch baking dish.
5. Bake Peppers: Bake in the preheated oven for 40 to 45 minutes, or until the peppers are tender. Test tenderness by inserting a toothpick near the top of a pepper; it should slide through the skin easily when done.
6. Add Toppings and Bake Further: Remove peppers from oven. Spoon a heaping tablespoon of the remaining tomato sauce over each pepper. Sprinkle shredded mozzarella cheese evenly on top. Return to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.

Notes

• Use a variety of colored bell peppers for a vibrant presentation and slightly different flavor profiles.
• For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• If you prefer softer peppers, cover the baking dish loosely with foil while baking to trap steam.
• Serve with a side salad or crusty bread for a complete meal.

Keywords: stuffed peppers, ground beef recipe, baked peppers, classic stuffed peppers, easy dinner recipe