Description
A comforting, one-dish meal perfect for tired evenings. Tender bell peppers are stuffed with a savory mixture of ground beef, rice, and tomato sauce, then topped with melted mozzarella for a warm, satisfying experience.
Ingredients
Scale
- 4 large bell peppers (red or orange preferred)
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1 ½ cups (350g) cooked rice
- 1 ½ cups (360ml) tomato sauce or marinara
- 1 ½ cups (170g) shredded low-moisture mozzarella cheese
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers, cut off tops, and scoop out seeds and white membranes. Trim bottoms if necessary to help them stand upright.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until no pink remains. Drain excess grease if necessary.
- Remove skillet from heat. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Mix until combined.
- Place hollowed peppers in a 9×13 inch baking dish. Spoon the beef-rice mixture into each pepper, packing gently.
- Bake for 20 minutes. Remove from oven and sprinkle shredded mozzarella evenly over the tops.
- Return to oven and bake for another 5-10 minutes until cheese is melted, bubbly, and golden.
- Let rest for 5 minutes before serving.
Notes
[‘Do not overstuff the peppers as the filling will expand.’, ‘If using a rimmed baking sheet instead of a dish, lay peppers on their side and add extra sauce to the bottom.’, ‘These can be assembled ahead of time and refrigerated before baking.’, ‘Leftovers freeze well for up to 3 months.’, ‘Ensure tomato sauce is gluten-free if following a strict gluten-free diet.’]
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 peppers per servin
- Calories: 420
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 6
- Protein: 28
Keywords: ground beef stuffed peppers, comfort food, easy dinner, mozzarella cheese, one pot meal, meal prep, gluten-free option