Cheesy Stuffed Bell Peppers
These Cheesy Stuffed Bell Peppers are packed with seasoned ground beef, fluffy rice, tomatoes, herbs, and topped with melted mozzarella and cheddar cheese. They’re a hearty, family-friendly meal that’s perfect for weeknight dinners or meal prep.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 (1 stuffed pepper each)
- Difficulty: Easy
Nut Information
Contains Nuts: No nuts in the standard recipe.
Common Allergens
- Milk (cheese)
- Optional Worcestershire sauce may contain soy or fish
- Check packaged ingredients for cross-contamination if serving someone with severe nut allergies.
Nut-Free Tips
- This recipe is naturally nut-free.
- Use certified nut-free shredded cheese if needed for allergy-sensitive households.
Ingredients
For the Stuffed Peppers
- 6 large bell peppers (any color)
- 1 lb (450 g) lean ground beef
- 1 cup cooked rice (white or brown)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup diced tomatoes (fresh or canned)
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Cheese Topping
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tbsp grated Parmesan cheese
Instructions
Step 1: Prepare the Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off the peppers and remove the seeds and membranes.
- Place peppers in a lightly greased baking dish.
Step 2: Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Cook onion for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned.
- Drain excess fat if necessary.
- Stir in:
- Diced tomatoes
- Tomato paste
- Italian seasoning
- Paprika
- Oregano
- Garlic powder
- Onion powder
- Salt and pepper
- Simmer for 5 minutes.
- Stir in cooked rice and parsley.
Step 3: Stuff the Peppers
- Spoon the filling evenly into each pepper.
- Top generously with mozzarella, cheddar, and Parmesan cheese.
Step 4: Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
Step 5: Serve
Garnish with chopped parsley and serve hot.
Serving Suggestions
- Garlic bread
- Caesar salad
- Roasted vegetables
- Steamed broccoli
- Mashed potatoes
- Tomato soup
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individually for up to 3 months.
Reheating:
- Oven: 350°F (175°C) for 20 minutes.
- Microwave: 2–3 minutes until heated through.
Nutrition (Approx. Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 22g
- Fat: 24g
- Saturated Fat: 10g
- Fiber: 4g
- Sugar: 6g
- Sodium: 520mg
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Yes! Ground turkey or chicken makes a leaner alternative while still tasting delicious.
Q: Can I prepare these ahead of time?
A: Absolutely. Assemble the peppers up to 24 hours in advance, refrigerate, and bake when ready.
Q: Can I make them vegetarian?
A: Yes. Replace the meat with black beans, lentils, quinoa, mushrooms, or plant-based ground meat.
Q: Which cheese melts best?
A: Mozzarella provides a gooey melt, while cheddar adds sharp flavor. A blend of both is ideal.
Q: Do I need to cook the peppers before stuffing?
A: No, but blanching them for 3–5 minutes before stuffing will make them extra tender after baking.
Q: Can I use quinoa instead of rice?
A: Yes. Cooked quinoa is an excellent high-protein substitute.
