Classic Stuffed Bell Peppers with Beef, Rice, and Mozzarella Recipe
Classic Stuffed Peppers feature large bell peppers filled with a savory blend of lean ground beef, rice, onions, garlic, and tomato sauce, all topped with melted mozzarella cheese. This hearty and comforting baked dish combines tender peppers with rich flavors, making it an ideal family-friendly meal that’s both satisfying and delicious.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed peppers 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Filling:
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 lb. lean ground beef
- ½ tsp. salt
- ½ tsp. black pepper
- 2 cloves garlic, minced
- 2 cups cooked rice
- 2 cups shredded mozzarella cheese
For the Peppers and Sauce:
- 6 large bell peppers
- 2½ cups tomato sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
- Cook Filling: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until softened, about 2-3 minutes. Add the lean ground beef, salt, black pepper, and minced garlic. Cook, stirring occasionally, until the beef is fully cooked through, about 6-7 minutes. Drain off any excess fat. Stir in the cooked rice and 2 cups of tomato sauce. Taste the mixture and adjust seasoning with additional salt and pepper if needed.
- Prepare Peppers: Cut a thin slice from the stem end of each bell pepper to remove the tops. Remove seeds and membranes carefully. To help peppers stand upright if they wobble, trim a small slice off the bottom, being careful not to make a hole.
- Stuff Peppers: Spoon the beef and rice mixture into each prepared bell pepper, filling them generously. Arrange the stuffed peppers upright in a 9×13-inch baking dish.
- Bake Peppers: Bake the peppers in the preheated oven for 40-45 minutes, or until the peppers are tender. To check readiness, insert a toothpick near the top of a pepper—if it slides in easily, they are done.
- Add Sauce and Cheese: Remove the baking dish from the oven. Spoon a heaping tablespoon of the remaining ½ cup tomato sauce over each stuffed pepper. Then sprinkle the shredded mozzarella cheese evenly on top of each pepper.
- Melt Cheese: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Notes
- For a milder option, use sweet bell peppers instead of hot varieties.
- Rice can be substituted with quinoa for a different texture and added nutrition.
- To save time, use pre-cooked or leftover rice.
- Ground turkey or chicken can be used in place of ground beef for a leaner dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: stuffed peppers, baked stuffed peppers, ground beef stuffed peppers, classic stuffed peppers, stuffed bell peppers recipe
