Stuffed Peppers With Beef And Rice
These stuffed peppers with beef, rice, cheese, and tomato sauce makes for a satisfying and hearty dinner the whole family will love. (Jump to Recipe)
There are two parts to these stuffed peppers: the filling and the prepared bell peppers. Stuff them. Bake them. And dinner is done.
The Filling For These Stuffed Peppers
One pound of lean ground beef
Finely diced yellow onion
Two cups of cooked white rice
Can of tomato sauce
Worcestershire sauce
Italian seasoning
Onion powder
Garlic powder
Shredded mozzarella cheese
Fresh chopped parsley
Salt and pepper
Combine all of these ingredients in a large bowl until they are well blended. The filling is now ready to be stuffed into the peppers.
Preparing Bell Peppers
In some recipes, cooking the bell peppers so they are softened is recommended. That’s not recommended here, a little water is added to the baking dish before baking and that will work the same trick. To prepare the bell peppers for stuffing, cut the top off with a knife. Use your hand to pull out the core and the seeds.
Stuffing The Peppers
Use a spoon to fill the bell peppers. As you are filling them, use the back of the spoon to push in the filling so there are no large air pockets left in the bell pepper. This will ensure that you pack as much of the filling in as possible. Place the stuffed peppers in a baking dish, cut side up. Add 1/3 cup of water to the baking dish. Cover the baking dish with foil and transfer to the oven to bake.
Baking time will vary depending on the size of the bell peppers. On average, these medium-sized stuffed peppers are cooked through in about 50-60 minutes and until internal temperature reaches 160 degrees F. Towards the end of baking time, sprinkle the tops of the bell peppers with parmesan cheese and place back into the oven for 5 minutes for the cheese to melt. Garnish with fresh chopped parsley and serve.
If You Love These Stuffed Peppers, Check Out A Few Of My Favorite Dishes:
Hawaiian Bacon-Wrapped Pork Kabobs
Chili Lime Baked Salmon With Avocado Salsa
Healthy Taco Turkey Burrito Bowls
Peach, Burrata, And Prosciutto Salad
If you make these Stuffed Peppers, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Stuffed Peppers With Beef And Rice
These stuffed peppers with beef, rice, cheese, and tomato sauce makes for a satisfying and hearty dinner the whole family will love.
Ingredients
- 6 multicolored bell peppers
- 1 pound lean ground beef
- 1 yellow onion, finely diced
- 2 cups cooked, white long grain rice
- 15 oz can tomato sauce
- 1 tbsp worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- ½ cup mozzarella cheese, shredded
- ¼ cup fresh parsley, chopped, plus extra for garnish
- ⅓ cup parmesan cheese, grated
Instructions
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Preheat oven to 400 degrees F.
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Prepare bell peppers by cutting off the end and removing the core and seeds. Set aside.
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In a large bowl, combine ground beef, onion, rice, tomato sauce, worcestershire sauce, Italian seasoning, onion powder, garlic powder, salt, pepper, mozzarella cheese, and parsley. Mix all ingredients until well combined.
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Use a spoon to scoop the filling into the prepared bell peppers. As you fill, use the back of the spoon to push the filling in as much as you can. Arrange stuffed peppers into a baking dish, cut side up.
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Add 1/3 cup water to the baking dish. Cover with foil and bake for 50-60 minutes or until internal temperature reaches 160 degrees F.
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Remove from oven. Sprinkle parmesan cheese. Place back into the oven for 5 minutes to allow cheese to melt. Garnish with fresh parsley and serve.
Recipe Notes
Baking time will vary depending on the size of the bell peppers. On average, these medium-sized stuffed peppers are cooked through in about 50-60 minutes and until internal temperature reaches 160 degrees F. When internal temperature reaches 160 degrees F, this ensures beef is cooked through.
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