Description
These Easy Oven-Baked Stuffed Bell Peppers are a hearty, wholesome dinner packed with seasoned ground beef, rice, tomatoes, and melted cheese. Baked until tender and juicy, these colorful peppers are the perfect all-in-one meal that’s great for weeknights, meal prep, or feeding a crowd. Customizable, family-friendly, and bursting with flavor!
Ingredients
- 6 bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef (or turkey, chicken, or sausage)
- 1 cup cooked white or brown rice
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup shredded cheese (cheddar, mozzarella, or blend)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the bell peppers by slicing off the tops, removing seeds and membranes. Stand upright in the dish.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook 1 minute more.
- Add ground beef and cook until browned. Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- Spoon the beef and rice mixture into each pepper. Top with shredded cheese.
- Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10 more minutes until cheese is bubbly and peppers are tender.
- Garnish with fresh parsley and serve warm.
Notes
- Add Tex-Mex flair with black beans, corn, and taco seasoning.
- For low-carb, sub cauliflower rice.
- Vegetarian? Skip meat and use beans, mushrooms, or quinoa.
- Use hot sausage or jalapeños for extra spice.
- Try Greek-style with feta, oregano, olives, and spinach.
- Store in fridge up to 4 days or freeze individually for up to 2 months.
