Description
Delicious ground beef stuffed peppers filled with a savory mix of lean ground beef, rice, tomato sauce, and Italian seasoning, topped with melted mozzarella and Parmesan cheese. This hearty and comforting dish is perfect for a family dinner.
Ingredients
Scale
Vegetables
- 6 large bell peppers
- 1 medium onion (finely diced)
- 3 garlic cloves (minced)
- Fresh chopped parsley (for garnish)
Meat and Dairy
- 1 pound lean ground beef
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
Others
- 1 tablespoon olive oil
- 1 ½ cups cooked rice
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes carefully, then arrange the peppers upright in the baking dish. Remove and dice the stems from the tops and set aside for cooking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, reserved diced pepper stems, and minced garlic. Cook for about 3 minutes until softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet. Cook for 6 to 8 minutes, stirring and breaking the meat apart until browned evenly and fully cooked.
- Add Rice and Sauce: Stir in cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Continue cooking for 2 to 3 minutes until all ingredients are well combined and heated through. Remove from heat.
- Mix Cheeses: Stir in half the mozzarella cheese and all the grated Parmesan cheese into the beef mixture for added creamy flavor.
- Stuff Peppers: Spoon the beef and rice mixture evenly into the prepared bell peppers, filling them generously.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and flavors to meld.
- Add Topping and Finish Baking: Remove the foil, sprinkle the remaining mozzarella cheese over the tops of the stuffed peppers, and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh chopped parsley and serve the stuffed peppers warm for a hearty meal.
Notes
- Use medium or large bell peppers for stuffing to ensure they hold enough filling.
- Substitute cooked quinoa or cauliflower rice for a lower-carb alternative.
- For extra flavor, add diced mushrooms or chopped spinach to the beef mixture.
- Ground turkey or chicken can be used in place of ground beef for a leaner option.
- Make sure to cook the rice before mixing it with the beef filling to ensure proper texture.
- Covering the dish while baking keeps the peppers moist and tender.
Nutrition
- Serving Size: 1 pepper
- Calories: 368 kcal
- Sugar: 10 g
- Sodium: 1045 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 71 mg
