forkue
Stuffed Bell Peppers

American · Dinner · Easy

Stuffed Bell Peppers

Total
1 hr 15 min
Prep
20 min
Serves
4
Calories
470
Jump to recipe

Tender bell peppers hold beef, rice and tomato sauce under a bubbling cheddar cap, with enough filling to make each pepper a full dinner.

Par-baking the shells keeps Stuffed Bell Peppers tender without drying out the filling. The rice is cooked separately, then mixed with browned beef and tomato sauce so every spoonful stays moist.

Choose broad peppers that can stand upright in the baking dish. Trim only a sliver from an uneven base without cutting a hole, and save the chopped tops for the filling.

HeartyCheesyMake AheadComfort FoodGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 400°F (200°C). Cut the tops off the bell peppers, remove seeds and chop the edible tops. Stand the shells in an 8-inch square baking dish, cover with foil and bake for until beginning to soften.

  2. Meanwhile, bring the rice, water and 1/4 tsp salt to a boil in a small saucepan. Cover and simmer over low heat for , then rest off the heat for until the grains are tender.

  3. While the rice cooks, cook the ground beef, onion and chopped pepper tops in a skillet over medium-high heat for until the beef is browned and reaches 160°F. Add the garlic and cook for .

  4. Stir the rice, 1 cup tomato sauce, oregano, black pepper and remaining salt into the beef. Divide among the pepper shells and spoon the remaining tomato sauce over the tops.

  5. Cover and bake for , then uncover, sprinkle with cheddar and bake for until the cheese bubbles and the peppers yield easily to a knife.

Forkue tips

  • Use peppers of similar size so they become tender together and hold an even share of filling.

Storing and reheating

Refrigerate for 3 days or freeze individually for 2 months. Reheat covered in a 350°F oven with a little water in the dish, uncovering at the end.

Kitchen gear

Baking dishTop picks on AmazonSaucepanTop picks on AmazonSkilletTop picks on AmazonInstant read thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

470Calories
34gProtein
38gCarbs
21gFat

Photo: User:Zserghei, Public domain, via Wikimedia Commons (cropped and enhanced)

Stuffed Bell Peppers: FAQ

Can I use leftover rice?

Yes. Substitute about 1 1/2 cups cooked rice and omit the rice-cooking water; break up any clumps before mixing it into the beef.

Why are my peppers still firm?

Thick-walled peppers need the covered baking stages to soften. Keep them covered longer if a knife still meets resistance at the base.

How do I store and reheat Stuffed Bell Peppers?

Refrigerate for 3 days or freeze individually for 2 months. Reheat covered in a 350°F oven with a little water in the dish, uncovering at the end.

How long does Stuffed Bell Peppers take?

About 1 hr 15 min in total: 20 min prep and 55 min cooking.

What do I need to make Stuffed Bell Peppers?

The key ingredients are bell peppers, long-grain white rice, ground beef, onion, garlic and tomato sauce, plus pantry basics.

Any tips for Stuffed Bell Peppers?

Use peppers of similar size so they become tender together and hold an even share of filling.

Cook this next

More bell pepperMore riceMore ground beefMore tomatoes