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Ground Beef Stuffed Peppers
Large bell peppers filled with a savory mix of seasoned ground beef, rice, and cheese, baked to perfection for a comforting meal.
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Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Main
Cuisine
American
Servings
6
peppers
Calories
400
kcal
Equipment
Baking Dish
Skillet
Medium Saucepan
Ingredients
1
cup
cooked rice
white jasmine rice recommended
6
large
bell peppers
any color
1
tablespoon
olive oil
1/2
medium
onion
chopped
1
pound
lean ground beef
3
cloves
garlic
minced
1
14-ounce can
crushed tomatoes
or tomato sauce
1
teaspoon
Worcestershire sauce
optional
1/2
teaspoon
Italian seasoning
2
cups
shredded cheddar cheese
divided
Instructions
Preheat your oven to 400°F (200°C) and prepare the bell peppers by slicing off the tops and removing seeds.
Heat olive oil in a skillet over medium-high heat. Sauté chopped onion and the usable parts of the pepper tops until softened.
Add ground beef to the skillet, cooking until browned. Drain excess fat.
Stir in minced garlic, crushed tomatoes, Worcestershire sauce, and Italian seasoning. Cook until heated through.
Remove from heat and mix in cooked rice and one cup of shredded cheese. Season with salt and pepper.
Stuff each bell pepper with the beef mixture, packing it in tightly. Place peppers upright in a baking dish and add one cup of water to the bottom.
Cover the dish with foil and bake for 40 minutes. Remove foil and sprinkle remaining cheese on top.
Return to the oven and bake for another 5-10 minutes until cheese is melted. Optional: broil for a golden top.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
Keyword
Ground Beef, Stuffed Peppers