Classic Stuffed Peppers

a close up of a orange stuffed pepper with ground beef, rice, and melted cheese.

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Tender bell peppers stuffed with rice, beef, and veggies for a well rounded, delicious nutritious meal!

Course Main Course

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 30

Total Time 40

Servings peppers

Calories 419kcal

Author Tracy

Equipment

Ingredients

6 bell peppers a mixture of colors!
2 cups cooked rice
1 lb ground beef
1 1/2 cups diced tomatoes or 1 14 oz can, drained
2 teaspoons olive oil
1 cup onion diced
3 cloves garlic minced
1 tablespoon Italian Seasoning divided
1/4 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons worcestershire sauce
1/2 cup Parmesan cheese shredded
1 cup mozzarella cheese shredded

Instructions

Prep the Peppers: Heat a large pot with water on the stovetop over high to bring to a boil. Meanwhile, clean the peppers by slicing off the tops and gently cleaning out of the seeds and white pith. Discard the seeds and pith, and dice some of the tops of the bell peppers and set aside 1 cup. Once the water is boiling, blanch the peppers for 3 minutes and then set aside to cool.
Make The Filling: Preheat the oven to 375℉. Heat a large saute pan over medium heat and add the olive oil. Add the onions and garlic and saute for 2 minutes, stirring often. Add diced bell pepper and 2 teaspoons of the Italian seasoning and stir and saute for another minute.
Add the ground beef and continue to saute, breaking up the beef as it cooks. Saute for 6-7 minutes.
Add the diced tomatoes and paste, mix well, and add the rest of the Italian Seasoning, salt, pepper, and chili powder. Stir to combine and cook for another minute before adding the rice and mixing well.
Stuff the Peppers: Add the mozzarella and Parmesan to a small bowl and mix. Add the blanched peppers to a shallow baking dish, open side up. Gently fill the peppers with the cooked beef and rice filling and then top each with some of the cheese mixture.
Bake: Bake on the center rack for 15-20 minutes or until the cheese is melted.
Serve and Enjoy!

Notes

Stroage

Fridge: Store baked bell peppers in an airtight container in the fridge for up to 3-4 days.

Make Ahead

Blanch the peppers and make the filling, and store (separately) in the fridge for up to a day before assembling and baking. Or assemble and then freeze and store in the freezer for up to 3 months. You can also flash freeze them first and wrap individually to allow for baking only 1-2 at a time! When frozen, let them defrost overnight in the fridge before baking, or bake in the oven covered with foil for 35-45 minutes, removing foil for the last 5 minutes.

Substitutions

Beef: This is great with pork, too, or a combination of beef and pork. Just be sure to saute the pork for 10-12 minutes.

Diced Tomatoes: Fresh or canned works, just be sure to drain the liquid from a can before adding to the pan.

Nutrition