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Stuffed Peppers with Ground Beef, Rice, and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 90 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Delicious and hearty stuffed bell peppers filled with a flavorful mixture of ground meat, rice, tomatoes, and melted cheese. This classic casserole is baked to perfection, making it a comforting family meal that’s easy to prepare and customize.

Ingredients

Rice

  • ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)

Peppers

  • 6 bell peppers, any color

Filling

  • 2 teaspoons olive oil
  • ¾ cup finely chopped yellow onion
  • 1 pound ground beef or ground turkey
  • 3 cloves garlic, minced
  • 15-ounce can diced tomatoes
  • 8-ounce can tomato sauce (¾ cup)
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided

Instructions

  1. Cook the Rice: Cook the rice according to package directions or your preferred cooking method. Once cooked, set it aside to cool.
  2. Prep the Peppers: Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes inside to prepare them for stuffing.
  3. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook for 2-3 minutes until softened. Add the ground beef or turkey, breaking it apart as it cooks. Continue to cook until the meat is browned and fully cooked. Drain any excess grease, then stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
  4. Combine with Tomato Sauce: Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Lower the heat and simmer the mixture for 5 minutes, stirring occasionally to blend the flavors.
  5. Mix Rice and Cheese: Remove the skillet from heat, then stir in the cooked rice and half of the shredded mozzarella cheese. Mix thoroughly to combine all ingredients evenly.
  6. Stuff the Peppers: Pour ½ cup of water into a baking dish to keep the peppers moist during baking. Stuff each bell pepper generously with the meat and rice mixture, and arrange them upright in the baking dish. Sprinkle the remaining shredded cheese over the tops.
  7. Bake: Cover the baking dish with aluminum foil lightly sprayed with cooking spray to prevent sticking. Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is lightly browned and the filling is hot throughout. Serve immediately while warm.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • For a vegetarian version, replace meat with cooked lentils or plant-based ground meat substitutes.
  • Feel free to use any color bell peppers based on your preference or availability.
  • If you do not have brown rice, white rice will work fine, just adjust cooking time accordingly.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://slsrecipes.com/stuffed-peppers-with-ground-beef-rice-and-cheese-recipe/