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Easy stuffed peppers with ground beef and melted cheese in a baking dish

Stuffed Peppers

Classic stuffed peppers filled with seasoned ground beef, rice, diced tomatoes, and melted cheese, baked inside tender bell peppers for a hearty and comforting weeknight dinner.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 381
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup uncooked brown rice or white rice yields about 1 1/2 cups cooked
  • 6 bell peppers any color, tops cut off, seeds and membranes removed
  • 2 tsp olive oil
  • 3/4 cup yellow onion finely chopped
  • 1 lb ground beef or ground turkey 85/15 ground beef recommended
  • 3 cloves garlic minced
  • 15 oz canned diced tomatoes not drained
  • 8 oz canned tomato sauce about 3/4 cup
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella or cheddar cheese divided; half mixed into filling, half for topping
  • 1/2 cup water poured into bottom of baking dish before baking

Equipment

  • Large skillet
  • Large baking dish
  • Aluminum foil
  • Medium saucepan

Method
 

  1. Cook the rice according to package directions and set aside to cool slightly.
  2. Preheat oven to 400 degrees F. Cut the tops off the bell peppers and remove seeds and membranes. Stand the peppers upright in a large baking dish.
  3. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened and translucent.
  4. Add the ground beef or turkey and cook, breaking it apart with a spoon, until fully browned and cooked through. Drain all excess grease. Add garlic and cook for 30 seconds, stirring constantly.
  5. Stir in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  6. Remove skillet from heat. Stir in the cooked rice and half of the shredded cheese until fully combined.
  7. Pour 1/2 cup of water into the bottom of the baking dish. Spoon the filling evenly into each bell pepper. Top with remaining cheese. Cover tightly with foil lightly sprayed with cooking spray to prevent sticking.
  8. Bake covered for 30 minutes. Remove foil and bake for an additional 5 minutes until cheese is lightly golden and filling is hot and bubbling. Serve immediately.

Notes

White rice produces a softer texture than brown rice inside the peppers. Red and orange bell peppers are sweeter than green. Assembled peppers can be refrigerated unbaked for up to 24 hours. Baked peppers freeze individually for up to 3 months.