Description
A quick, 30-minute weeknight dinner featuring bell peppers stuffed with a savory mixture of ground beef, rice, and tomato sauce, topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup tomato sauce
- 1/2 cup beef broth (low-sodium)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 large bell peppers (any color)
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers, remove seeds and membranes, and set aside. If peppers are wobbly, slice a tiny bit off the bottom to make them sit flat.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary, then remove beef from pan.
- In the same skillet, add a splash of olive oil. Sauté diced onion for 2-3 minutes until softened. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Return the ground beef to the skillet. Stir in tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the uncooked rice to the skillet, stir well, and simmer for 5 minutes until rice is hydrated but not fully cooked.
- Place peppers in a 9×13 inch baking dish. Spoon the filling into each pepper, packing gently. Top with mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 15 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden, and peppers are tender.
- Let cool for 5 minutes before serving. Garnish with fresh parsley.
Notes
Do not parboil the peppers; baking them raw keeps them firm. Use uncooked rice in the filling so it absorbs the sauce. Shred your own cheese for better melting. If peppers are watery, bake uncovered for 5 more minutes. For a lighter version, use 90/10 ground beef and reduce cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper per
- Calories: 420
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: stuffed peppers, ground beef recipe, easy dinner, 30 minute meals, weeknight dinner, comfort food, cheesy peppers