Stuffed Bell Peppers
Bell peppers filled with a seasoned ground beef, rice, and tomato sauce mixture, topped with melted mozzarella. A classic comfort dinner ready in about 80 minutes.
- 6 bell peppers, any color or a combination
- 2 teaspoons olive oil
- 1 1/2 pounds ground beef (90% lean)
- 1/2 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1 1/2 cups cooked white rice
- salt and pepper, to taste
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups mozzarella cheese, shredded, divided
- 2 tablespoons parsley, chopped
- cooking spray
- Preheat the oven to 350°F. Coat a large baking dish with cooking spray.
- Slice the tops off the peppers and remove the ribs and seeds from inside.
- Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
- Cover the dish with foil and bake for 25 minutes.
- While the peppers cook, prepare the filling. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper. Cook for 5 to 6 minutes, breaking up the meat with a spatula, until cooked through.
- Add the onion to the pan and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the cooked rice, tomato sauce, and Italian seasoning, along with half of the mozzarella cheese. Season with additional salt and pepper to taste.
- Remove the peppers from the oven and carefully drain the water from the dish. Turn the peppers cut side up.
- Divide the beef and rice mixture evenly among the peppers, filling each one generously. Top with the remaining mozzarella cheese.
- Bake, uncovered, for 25 to 30 minutes, until the peppers are tender and the cheese is melted and lightly golden.
- Sprinkle with fresh parsley and serve.
Chef's Note: Parboiling the peppers face-down in water before filling them is what keeps this from turning into a dish with raw, crunchy peppers surrounding a fully cooked filling — the peppers get a genuine head start so everything finishes tender together. Mixing half the mozzarella directly into the filling, rather than saving it all for the top, adds a layer of gooeyness throughout instead of just a cheesy cap.
Using a mix of pepper colors makes for a more striking presentation if you're serving a crowd, though the flavor difference between colors is fairly subtle. These reheat well in the oven or microwave, and leftovers hold their shape nicely, making this a solid make-ahead option for lunches through the week.
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