Easy Stuffed Bell Peppers with Ground Beef and Rice
A colorful dish filled with seasoned ground beef, rice, and zesty tomato sauce, perfect for family dinners.
Ingredients
For the Stuffed Peppers
- 4 large large bell peppers (any color) Choose firm, vibrant peppers.
- 1 pound ground beef
- 1 cup cooked rice (white or brown) Pre-cooked rice is essential.
- 1 cup diced tomatoes (canned or fresh) Can use any variety.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (optional) Optional topping.
- fresh to taste parsley or basil for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Set aside.
Cooking the Filling
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until soft.
- Add the ground beef, breaking it up as it cooks until browned.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for about 5 minutes, allowing the flavors to meld.
Assembling and Baking
- Take the skillet off the heat and stuff each bell pepper generously with the beef and rice mixture. If desired, sprinkle cheese on top.
- Place the stuffed peppers in a baking dish, adding a splash of water to the bottom to help them steam. Cover with foil and bake for 30–35 minutes until peppers are tender.
- Once done, remove from the oven and garnish with fresh parsley or basil before serving.
Notes
For best results, use firm peppers, and consider alternatives like quinoa or cauliflower rice for a healthier option. Store leftovers in an airtight container in the fridge for up to 3 days.