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Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers

A simple, comforting recipe featuring bell peppers stuffed with a savory mixture of ground meat, cooked rice, rich crushed tomatoes, and Italian spices, topped with melted mozzarella cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Bell Peppers
  • 4 large bell peppers (any color, preferably red or green)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
For the Filling
  • 1 pound ground beef or turkey 90/10 lean recommended
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) can crushed tomatoes divided (half for filling, half for baking sauce)
  • 1 cup cooked long-grain white rice cooked according to package directions
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon Worcestershire sauce optional
  • 1/2 cup beef broth or water
  • Salt and black pepper to taste
For the Topping
  • 1/2 cup shredded mozzarella or cheddar cheese

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Sharp Knife

Method
 

Step 1: Prepare the Bell Peppers
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Wash and dry the bell peppers. Carefully slice off the tops (the stem end) and reserve them. Use a small spoon to remove all the seeds and white membranes, creating a hollow cavity.
  3. Lightly rub the inside and outside of the peppers with olive oil and sprinkle with salt. Place the peppers cut-side up in the prepared baking dish.
Step 2: Cook the Filling
  1. Place a large skillet or Dutch oven over medium-high heat. Add the ground beef or turkey. Cook the meat, breaking it up with a spoon, until thoroughly browned (6 to 8 minutes). Drain any excess fat and discard it.
  2. Reduce the heat to medium. Add the chopped onion to the skillet and sauté for 4 to 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour approximately half of the can of crushed tomatoes into the meat mixture (reserving the remaining half for the baking sauce). Stir in the Italian seasoning, Worcestershire sauce (if using), and salt and pepper to taste. Simmer for 3 minutes to allow the flavors to meld.
  4. Remove the skillet from the heat. Fold in the 1 cup of cooked rice until it is evenly distributed throughout the meat mixture.
Step 3: Stuff and Bake
  1. Using a large spoon, carefully fill each bell pepper with the prepared stuffing mixture. Pack the stuffing firmly but do not overflow the peppers.
  2. Pour the remaining half of the crushed tomatoes and the 1/2 cup of beef broth (or water) around the stuffed peppers in the baking dish. If desired, place the reserved bell pepper tops back onto the stuffed peppers like lids.
  3. Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 35 to 45 minutes, or until the bell peppers are fork-tender.
Step 4: Finish and Serve
  1. Remove the dish from the oven and carefully remove the foil and pepper tops (if used). Sprinkle the 1/2 cup of shredded cheese evenly over the top of each stuffed pepper.
  2. Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  3. Let the stuffed bell peppers rest for 5 minutes before serving.

Notes

For a healthier alternative, substitute the white rice with cooked quinoa or brown rice. To prep ahead, prepare the filling completely and store it separately from the raw peppers in the refrigerator for up to 24 hours. Stuff the peppers just before baking.