Go Back
–+ servings
featured stuffed peppers.

Stuffed Peppers Recipe

Course: Dinner
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 stuffed peppers
Calories: 373kcal
Author: Becky Hardin
Stuffed Peppers are a classic, healthy ground beef dish that can be easily made ahead of time and enjoyed by the whole family.
Print Recipe

Equipment

Ingredients

  • 3 large bell peppers any color
  • 1-2 tablespoons olive oil
  • 1 pound 80% lean ground beef
  • ½ yellow onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 cup cooked white rice
  • 15 ounces tomato sauce (1 can)
  • 1½ cups shredded mozzarella cheese (or cheddar - or a mix!)
  • 1 green onion sliced, for garnish

Instructions

  • Preheat oven to 425°F.
  • Use a paring knife to cut a circle around the stem of the pepper and remove it. Cut the peppers in half from stem to end, creating 6 pepper halves. Place the peppers cut side down on the cutting board and gently tap them to loosen any remaining seeds.
    3 large bell peppers
    7 bell pepper halves on a cutting board.
  • Arrange them in a 9x13-inch baking pan, cut sides up. Drizzle the peppers with olive oil and sprinkle them with salt and pepper.
    1-2 tablespoons olive oil
    3 halved bell peppers cut side up in a baking pan.
  • Bake for 20 minutes or until the peppers just begin to soften.
    3 partially cooked halved bell peppers cut side up in a baking pan.
  • While the peppers cook, add the ground beef and onion to a large skillet over medium-high heat. Cook, breaking up the meat until the meat is cooked through, and the onions are softened. Drain off any excess grease.
    1 pound 80% lean ground beef, ½ yellow onion
    cooked ground beef and onions in a frying pan.
  • Add in the garlic salt, chili powder, cumin, and oregano, and cook for another 60 seconds, or until the spices are fragrant.
    2 cloves garlic, 1 teaspoon kosher salt, 1½ teaspoons chili powder, 1 teaspoon ground cumin, ¼ teaspoon dried oregano
    seasonings added to beef and onions in a frying pan.
  • Stir in the rice, and tomato sauce. Bring to a simmer and cook until the sauce thickens, about 1-2 minutes.
    1 cup cooked white rice, 15 ounces tomato sauce
    cooked ground beef and rice mixture for stuffed peppers in a frying pan.
  • Stir in ¾ cup of the cheese until it melts.
    1½ cups shredded mozzarella cheese
  • Spoon the filling into the peppers and top with the remaining cheese.
    6 bell pepper halves stuffed with ground beef and rice mixture in a white rectangular baking pan.
  • Bake for 10-15 minutes until the cheese has melted and the peppers are tender. Garnish with green onion and serve.
    1 green onion

Video

Notes

  • For an Italian spin, omit the chili powder and cumin and add in 1 tablespoon of Italian seasoning.
  • You can substitute 90% lean ground beef.
  • Drain the beef before adding it to the peppers.
  • Don't overbake the peppers, or they will become mushy and wet.
  • Properly baked peppers should be fork tender.
Storage: Store stuffed peppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1stuffed pepper | Calories: 373kcal | Carbohydrates: 17g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 962mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 72mg | Calcium: 187mg | Iron: 3mg