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Stuffed Bell Peppers Recipe
Emily

Stuffed Bell Peppers Recipe

This classic Stuffed Bell Peppers Recipe features tender bell peppers filled with savory ground beef, fluffy rice, and melted mozzarella cheese. A complete one-dish meal that's perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 381
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers any color
  • 1 pound ground beef
  • 1 cup long grain white rice cooked, about 3 cups cooked rice
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 15 ounces, drained
  • 1 can tomato sauce 8 ounces
  • 1 cup frozen corn kernels
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese divided
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Wooden spoon
  • Aluminum foil
  • Sharp knife

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. Cook rice according to package directions if not already prepared.
  2. Wash bell peppers and cut off tops about half an inch from stem. Remove all seeds and membranes. Arrange peppers upright in prepared baking dish. Drizzle with olive oil and sprinkle with pinch of salt. Bake for 10 minutes to start softening.
  3. While peppers bake, heat a large skillet over medium-high heat. Add ground beef and diced onion, breaking up meat as it cooks. Cook 6 to 8 minutes until beef is browned and onions are translucent. Drain excess fat.
  4. Add minced garlic to beef mixture and cook 1 minute. Stir in cooked rice, drained diced tomatoes, half the tomato sauce, corn, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Cook 3 to 4 minutes, stirring occasionally.
  5. Remove from heat and fold in 1 cup mozzarella cheese. Remove partially baked peppers from oven. Spoon beef and rice filling into each pepper, packing gently and filling to the top.
  6. Pour remaining tomato sauce evenly over stuffed peppers. Cover baking dish tightly with aluminum foil. Bake covered for 30 minutes until peppers are tender when pierced with a fork.
  7. Remove foil and sprinkle remaining 1/2 cup mozzarella cheese over tops of peppers. Bake uncovered 10 to 15 minutes until cheese is melted, bubbly, and starting to brown. Let rest 5 minutes before serving. Garnish with fresh parsley.

Notes

  • Choose bell peppers with flat bottoms for easier standing in the baking dish.
  • Use day-old rice for best texture. Freshly cooked rice can make filling too wet.
  • Pre-baking peppers ensures they're tender without becoming mushy.
  • Can be assembled 24 hours ahead and refrigerated before baking.
  • Freeze unbaked stuffed peppers for up to 3 months. Thaw overnight before baking.
  • Store baked peppers in refrigerator for up to 4 days.