These stuffed peppers with beef, rice, cheese, and tomato sauce makes for a satisfying and hearty dinner the whole family will love.
- 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
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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.
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.