Classic Stuffed Bell Peppers with Beef, Rice, and Mozzarella Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the ideal temperature for baking stuffed peppers.
- 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.
- 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.
- 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.
- 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.
- 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
