Stuffed bell peppers are a complete meal in a colorful package. Ground beef. Rice. Tomato sauce. Baked until the peppers are tender and the filling is bubbling.
Fifty minutes. One dish. Dinner solved.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C).
Cut tops off peppers. Remove seeds and membranes.
Place peppers upright in a baking dish.
Cook the Filling
Heat oil in a skillet over medium-high heat. Cook onion and garlic 2 minutes.
Add ground beef. Cook 5-6 minutes until browned. Drain grease.
Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer 2 minutes.
Stuff the Peppers
Spoon filling into each pepper, pressing down gently.
Top each with shredded cheese.
Bake
Add ¼ cup water to the bottom of the baking dish (steams the peppers).
Cover with foil. Bake for 30 minutes.
Remove foil. Bake 5-10 more minutes until cheese is melted and peppers are tender.
Serve
Garnish with parsley. Serve hot.
Summary
Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes
Yield: 4 stuffed peppers
Difficulty: Easy
Storage Notes
Keeps in fridge for 4 days. Reheat in oven at 350°F for 10-15 minutes or microwave. Freezes well for 2 months. Great for meal prep—make a double batch.
