Description
Classic Stuffed Bell Peppers are a hearty and comforting American main course featuring bell peppers filled with a flavorful mixture of ground beef, rice, tomatoes, and seasonings, topped with melted mozzarella and Parmesan cheese. This baked dish is perfect for a family dinner and offers a satisfying combination of protein and vegetables.
Ingredients
Scale
Vegetables
- 6 large bell peppers (any color)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (for garnish)
Meat & Dairy
- 1 pound ground beef (or ground turkey)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Grains & Legumes
- 1 cup cooked rice
Canned Goods & Sauces
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce (plus extra for topping)
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Arrange the peppers upright in a lightly greased baking dish to keep them steady during baking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking them until softened and fragrant, about 3 minutes. This step builds flavor for the stuffing.
- Cook the Meat: Add the ground beef to the skillet and cook until thoroughly browned, breaking it apart with a spoon to ensure even cooking. This typically takes around 5-7 minutes.
- Combine Filling Ingredients: Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper into the browned meat mixture. Let it simmer together for 5 minutes to allow the flavors to blend nicely.
- Stuff the Peppers: Spoon the prepared filling mixture evenly into each hollowed bell pepper. Top each with an additional spoonful of tomato sauce for moisture and flavor.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes. This helps the peppers soften and the filling to heat through.
- Add Cheese and Finish Baking: Remove the foil, then sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the tops of the peppers. Return the dish to the oven and bake uncovered for an additional 10 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley before serving. Enjoy these classic stuffed peppers hot for a comforting meal.
Notes
- For a lighter version, substitute quinoa for rice and ground turkey for beef.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- To make this dish gluten-free, ensure you use certified gluten-free rice and tomato sauce.
