Stuffed Peppers: A Wholesome Family Favorite
There’s something incredibly satisfying about a plate of stuffed peppers—especially when they’re loaded with seasoned ground beef, savory rice, and sweet tomatoes.
These colorful, nutritious peppers are the perfect dish to bring the whole family together. With gooey mozzarella on top and the peppers cooked just right, this meal is sure to become a weekly staple.
It’s comforting, easy to prepare, and bursting with flavor—what’s not to love?
For Stuffed Peppers
- Bell Peppers – You’ll need 6 medium-large bell peppers, any color. Trim and remove the seeds to create a perfect vessel for the filling.
- Long Grain White Rice – 2/3 cup of uncooked rice, or 2 cups of cooked rice. This helps to make the filling hearty and adds texture.
- Ground Beef (or Ground Turkey) – 1 1/4 lbs of lean ground beef. For a healthier alternative, you can use ground turkey, though it won’t sear the same as beef.
- Yellow Onion – 1 small onion (about 1 cup), finely chopped. It adds flavor and depth to the filling.
- Garlic Cloves – 3 cloves minced (about 1 tbsp). Garlic gives the filling that extra savory kick.
- Petite Diced Tomatoes – 1 (14.5 oz) can, drained. Adds a little sweetness and moisture to the filling.
- Tomato Sauce – 1 (8 oz) can. This provides the right consistency and richness.
- Fresh Parsley – 3 tbsp of minced parsley, with extra for garnish. It adds freshness and brightness to the dish.
- Italian Seasoning – 2 tsp. A blend of herbs that complements the other flavors in the filling.
- Shredded Mozzarella Cheese – 1 cup. Melts perfectly over the peppers to create a cheesy, gooey topping.
- Olive Oil – 1 tbsp. For sautéing the onions and beef, ensuring a nice flavor base for the filling.
Quick & Easy Stuffed Peppers Recipe
Stuffed peppers are the perfect balance of comfort and nutrition! Packed with seasoned ground beef, hearty rice, and sweet tomatoes, then topped with melted mozzarella cheese, they’re a deliciously satisfying meal that’s easy to prepare.
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PinServings: 6
Notes
Ingredients:
- 2/3 cup long grain white rice (or 2 cups cooked rice)
- Salt and freshly ground black pepper, to taste
- 6 bell peppers (medium to large, any color)
- 1 tbsp olive oil
- 1 1/4 lbs lean ground beef (or ground turkey for a healthier option)
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced (about 1 tbsp)
- 1 (14.5 oz) can petite diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 3 tbsp minced fresh parsley (plus more for garnish)
- 2 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat the oven to 400°F (200°C). Cook rice according to package instructions.
- Prepare the peppers:
- Trim the tops of the bell peppers by about 1/4 inch.
- Remove the stems, ribs, and seeds.
- Place a baking dish with 1/2 inch of water and arrange the peppers upside down in the dish.
- Cover with foil and bake for 20 minutes.
- Cook the filling:
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add chopped onions and sauté for 3-4 minutes until softened.
- Move onions to one side of the skillet.
- Add ground beef (or turkey), season with salt and pepper, and sear for about 3 minutes.
- Break up the meat and mix with onions.
- Add minced garlic and cook for another minute until the beef is fully cooked.
- Drain excess fat from the skillet.
- Add the vegetables and seasonings:
- Stir in diced tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, and Italian seasoning.
- Season with salt and pepper to taste.
- Stuff the peppers:
- Reduce oven temperature to 350°F (175°C).
- Carefully turn the baked peppers upright, lightly season the inside with salt, and fill with the beef mixture.
- Pour the remaining tomato sauce over the stuffed peppers.
- Cover with foil and bake for an additional 20 minutes.
- Add cheese and bake:
- Remove foil, sprinkle shredded mozzarella cheese on top of each stuffed pepper.
- Bake uncovered for 10-20 minutes, until peppers are tender and cheese is melted.
- Garnish and serve:
- Sprinkle with fresh parsley and serve warm.
Notes:
- Rice tip: Brown rice can be used in place of white rice, but it will take longer to cook. If using leftover rice, add an extra 1/4 cup of tomato sauce or a little broth to keep it moist.
- Ground turkey option: For a leaner meal, ground turkey (85-93% lean) can replace the ground beef, but it won’t sear in the same way, so skip the browning step.
Nutrition
Calories: 395 kcal | Carbohydrates: 33g | Protein: 27g | Fat: 16g | Saturated Fat: 6g Cholesterol: 76mg | Sodium: 475mg | Potassium: 959mg | Fiber: 5g | Sugar: 10g Vitamin A: 4335 IU | Vitamin C: 164.8mg | Calcium: 166mg | Iron: 4.5mg
- Do I need to pre-cook the bell peppers before stuffing them?
- Pre-cooking helps to soften the peppers and ensures the filling cooks evenly. You can bake them for 20 minutes before stuffing, or simply roast them to enhance their flavor.
- Can I use a different type of rice for the filling?
- Yes! You can easily substitute long-grain white rice with brown rice, quinoa, or even couscous. Just adjust the cooking times and water ratios for your chosen rice.
- Is it necessary to cook the meat filling before stuffing the peppers?
- Yes, cooking the meat beforehand ensures it’s fully cooked and allows the flavors to blend together. It also reduces excess fat.
- Can I prepare the stuffed peppers in advance?
- Definitely! Assemble the stuffed peppers, cover, and store them in the fridge for up to 24 hours before baking. This saves time and allows the flavors to meld.
- How can I prevent the stuffed peppers from tipping over during baking?
- Cut a small slice off the bottom of each pepper to create a flat base, or use a baking dish where the peppers fit snugly to help them stand upright.
