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A plate of stuffed bell peppers featuring red and green peppers cut in half and filled with a seasoned mixture of cooked ground meat, rice, and vegetables. The peppers are baked in tomato sauce and garnished with fresh parsley. The plate is placed on a wooden board with warm lighting.

Stuffed Bell Peppers

Stuffed bell peppers are a comforting and nutritious dish that blends vibrant vegetables with flavorful fillings. Whether you're a seasoned cook or just getting started, these stuffed peppers offer endless possibilities for creativity while being easy to prepare.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American, keto, Mediterranean
Servings 6
Calories 376 kcal

Equipment

  • - Baking dish
  • - Knife
  • - Mixing bowl
  • Spoon
  • - Aluminum foil

Ingredients
  

  • - 6 bell peppers red, yellow, or orange
  • - 1.5 pounds lean ground beef
  • - 1.5 cups cooked rice white or brown
  • - 4 minced garlic cloves
  • - 0.5 cups freshly shredded Parmigiano-Reggiano cheese
  • - 3 cups tomato sauce
  • - 1 teaspoon dried oregano
  • - 1 teaspoon dried basil
  • - Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut off the tops of the bell peppers and remove the seeds and membranes.
  • Blanch the peppers in boiling water for 2-3 minutes to soften them slightly, then rinse with cold water.
  • In a large bowl, combine the ground beef, cooked rice, garlic, oregano, basil, salt, and pepper. Mix well.
  • Stuff each bell pepper with the prepared filling, pressing down gently to pack it in.
  • Place the stuffed peppers in a baking dish and pour the tomato sauce over them.
  • Cover the dish with aluminum foil and bake for 1 hour.
  • After 1 hour, remove the foil and sprinkle the Parmigiano-Reggiano cheese over the top of each pepper. Bake for an additional 20 minutes or until the cheese is melted and golden.
  • Let the peppers rest for 10 minutes before serving to allow the filling to set.