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Ground Beef Stuffed Bell Peppers - A Cozy, Satisfying Classic

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 large bell peppers (any color), tops cut off and seeds removed
  • 1 1/2 pounds ground beef (85–90% lean works well)
  • 1 cup uncooked rice (or 3 cups cooked), white or brown
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14–15 oz) diced tomatoes, drained
  • 1 can (8 oz) tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce (optional but recommended)
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2–1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups shredded cheese (mozzarella, Monterey Jack, or cheddar)
  • Fresh parsley or basil, chopped, for garnish (optional)
  • 1/2 cup beef broth or water (for baking dish)

Method
 

  1. Cook the rice. Prepare the rice according to package directions. You’ll need about 3 cups cooked. Fluff and set aside.
  2. Prep the peppers. Slice off the tops, remove seeds and membranes, and trim the bottoms just slightly if they wobble (don’t cut holes). Lightly season the insides with a pinch of salt.
  3. Par-cook the peppers. Bring a large pot of salted water to a boil. Add peppers and cook for 4–5 minutes until slightly tender but still holding shape. Drain and set upside down on a towel to dry. Alternatively, brush with oil and roast at 400°F (200°C) for 10 minutes.
  4. Sauté the aromatics. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the beef. Add ground beef, breaking it up with a spoon. Season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.
  6. Build the filling. Stir in tomato paste and cook 1 minute. Add diced tomatoes, tomato sauce, and Worcestershire. Simmer 3–4 minutes to thicken. Fold in the cooked rice. Taste and adjust seasoning with more salt or pepper as needed.
  7. Prep the baking dish. Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish with the remaining 1 tablespoon olive oil. Pour beef broth or water into the bottom of the dish to help steam the peppers.
  8. Stuff the peppers. Spoon the filling into each pepper, mounding slightly at the top. Arrange peppers snugly in the baking dish.
  9. Bake covered. Cover the dish tightly with foil and bake for 25 minutes. This lets the peppers soften and the flavors mingle.
  10. Add cheese and finish. Remove foil, top each pepper with cheese, and bake uncovered for 10–12 more minutes, until the cheese is melted and lightly golden.
  11. Garnish and serve. Let the peppers rest for 5 minutes. Sprinkle with fresh parsley or basil. Serve warm with a simple green salad or crusty bread.