Description
Delicious stuffed bell peppers filled with a savory mixture of ground beef, rice, tomato sauce, and Italian seasonings, topped with melted mozzarella cheese. This hearty and comforting dish is perfect for a family dinner and combines flavorful ingredients baked to perfection.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1/2 cup diced onion
- 2 cloves garlic, minced
Meat and Dairy
- 1 pound ground beef
- 1 cup shredded mozzarella cheese
Pantry Items
- 1 cup cooked white rice
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Prepare Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the 4 large bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a baking dish, ready for stuffing.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 3 to 4 minutes until softened. Add 2 cloves of minced garlic and cook for an additional 30 seconds to release their aroma.
- Cook Ground Beef: Add the 1 pound of ground beef to the skillet. Cook thoroughly until browned, breaking the meat apart as it cooks. Drain excess grease if necessary to avoid a greasy filling.
- Season and Mix: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Mix in 1 cup of cooked white rice and 1 cup of tomato sauce. Allow the mixture to simmer gently for 3 to 4 minutes, combining flavors well.
- Stuff Peppers: Spoon the beef and rice mixture evenly into each of the 4 bell peppers. Press the filling down gently to pack it to the top of each pepper.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to cook the peppers and meld flavors.
- Add Cheese and Finish Baking: Remove the foil, sprinkle 1 cup shredded mozzarella cheese evenly over the tops of the stuffed peppers and return to the oven. Bake uncovered for 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the stuffed peppers rest for 5 minutes after baking to set before serving. This allows the filling to firm up and enhances flavor.
Notes
- For a spicier version, add red pepper flakes or chopped jalapeños to the filling mixture.
- You can substitute ground turkey or chicken for a leaner protein option.
- Use brown rice instead of white rice to increase fiber content; adjust cooking time if making rice fresh.
- To save time, prepare the filling a day ahead and assemble before baking.
- Cover the dish tightly with foil to keep the peppers moist during the initial baking phase.
