Delicious and easy Stuffed Bell Peppers with ground beef, onions, garlic, rice, and Italian seasoning all topped with a generous helping of melted Mozzarella Cheese. With a few simple tips, these classic peppers are a cinch to make. It is a hearty meal all by itself but sometimes I like to serve it with a simple garden salad, arugula salad, or oven-roasted asparagus.
How to Make Classic Stuffed Bell Peppers
First, cut the peppers in half from top to bottom not side to side. Then roast the peppers for about 10-15 minutes cut side up. Then flip them and roast them for another 10 minutes cut side down. Take the roasted peppers out of the oven and leave them on the baking sheet to drain any excess moisture. Meanwhile, cook the rice according to the package directions.
Now cook the ground beef in a large skillet over medium-high heat. When the ground beef is about halfway through the browning process add the onions. Cook until the beef is no longer pink and the onions are soft. Reduce the heat to low. Drain off any excess grease. Add the garlic and cook for 1 minute while stirring constantly. Increast to medium heat and add the diced tomatoes, cooked rice, beef broth, tomato paste, and Italian seasoning, Stir the mixture together and let it simmer for several minutes.
Spoon the beef mixture into the peppers heaping them up a little bit. Sprinkle with plenty of shredded Monterey Jack Cheese. Place the peppers on a baking sheet or baking dish and into the oven for 10-15 minutes or until the cheese is melted. Top with chopped fresh basil or fresh parsley.
Helpful recipe tips
- Choose bell peppers that are blemish free with no soft spots or mold around the stem.
- I like to cut my peppers from top to bottom instead of slicing off the top. There is less waste and less mess. They are easier to stuff, they hold more stuffing, and they sit on the baking sheet and plate better.
- For optimal taste precook the peppers so you don’t end up with crunchy peppers. Stuffed peppers are always better when the peppers are roasted tender.
- For more flavor, Italian sausage can be substituted for lean ground beef. Or try ground turkey, ground pork, or ground chicken.
- Minute rice and boil-in-bag rice come in really handy for this recipe. Leftover take-out rice works really well too!
- Use any color of bell pepper that you like. I personally like to use a variety of colors for taste preference and presentation. Red, orange, yellow, and green make a really festive-looking dish,
- The stuffing can be prepared up to 2 days in advance Store in an airtight container in the fridge. Reheat the stuffing at reduced power in the microwave adding just a little bit of beef broth if it is too dry.
- Chicken broth can be substituted for beef broth.
- Other cheeses to try are Pepper Jack Cheese, cheddar cheese, and mozzarella cheese.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
- To freeze first cool completely. Then place the peppers in an airtight freezer-safe container stuffing side up. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave at reduced power so you don’t overcook the peppers.
How to keep stuffed peppers standing up
If you cut the bell peppers from top to bottom you shouldn’t have any trouble with the peppers laying flat. However, this recipe also works great with traditional peppers with the top cut-off. If the peppers will not stand up straight simply slice enough off the bottom to create a flat surface. But don’t cut too far into the pepper as you don’t want the stuffing coming out.
How to prepare stuffed bell peppers in advance
There are several things that you can do to make these peppers easier and quicker to prepare. The stuffing can be prepared up to 2 days in advance. Briefly reheat it in the microwave at reduced power to remove the chill.
Another option is up to 1 day in advance fully prep the peppers but don’t bake them. Instead, store them in an airtight container in the fridge. Remove them from the fridge 40 minutes prior to baking to bring them to room temperature. Take them out of the airtight container and place them on a large baking sheet covered with parchment paper or aluminum foil. Bake as directed.
What to serve with stuffed peppers
- Arugula salad
- Simple garden salad
- Garlic cheese bread
- Corn on the cob
- Sauteed spinach
- Grilled zucchini
- Homemade lemonade
More bell pepper recipes to try!
Stuffed Bell Peppers
Ingredients
- 6 bell peppers cut from top to bottom ribs and seeds removed
- 1 ½ lbs ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 14.5-ounce can diced tomatoes (do not drain)
- 1 ½ cups cooked long-grain white rice
- ½ cup low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- Kosher salt and fresh ground black
- 1 ½ cups shredded Monterey Jack Cheese
- 2 tablespoons chopped basil
Instructions
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
- Arrange bell peppers on the baking sheet cut side up. Place in the oven and roast for 10-15 minutes. Turn the peppers over and roast for another 10 minutes.
- Brown the ground beef in a large skillet over medium-high heat. When the ground beef is about halfway through the browning process add the onions. Cook until the beef is browned and the onions are soft. Reduce the heat to low. Drain off any excess grease.
- Add the garlic and cook for 1 minute while stirring constantly. Add the diced tomatoes, cooked rice, beef broth, tomato paste, and Italian seasoning, Stir the mixture together and let it simmer for several minutes. Season with kosher salt and fresh ground black pepper to taste.
- Spoon the beef mixture into the peppers heaping them up a little bit. Divide the Monterey Jack Cheese over the peppers. Place the peppers back into the oven for 10-15 minutes or until the cheese is melted. Top with chopped fresh basil.
Notes
- Choose bell peppers that are blemish free with no soft spots or mold around the stem.
- I like to cut my peppers from top to bottom instead of slicing off the top. There is less waste and less mess. They are easier to stuff, they hold more stuffing, and they sit on the baking sheet and plate better.
- For optimal taste precook the peppers so you don't end up with crunchy peppers. Stuffed peppers are always better when the peppers are roasted tender.
- Italian sausage can be substituted for the ground beef.
- Minute rice and boil-in-bag rice come in really handy for this recipe. Leftover take-out rice works really well too!
- Use any color of bell pepper that you like. I personally like to use a variety of colors for taste preference and presentation.
- The stuffing can be prepared up to 2 days in advance Store in an airtight container in the fridge. Reheat the stuffing at reduced power in the microwave adding just a little bit of beef broth if it is too dry.
- Chicken broth can be substituted for the beef broth.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
- To freeze first cool completely. Then place the peppers in an airtight freezer-safe container stuffing side up. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave at reduced power so you don't overcook the peppers.
Nutrition
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J
Sounds good. We actually like our stuffed peppers better with slightly undercooked rice mixed with the raw seasoned meat, covered w tomato sauce, and baked until done.
Gina Abernathy
These were totally amazing and will certainly be on our menu rotation from now on. Cutting each pepper in half is the best!
Beth Pierce
Thanks, Gina! So glad that you liked the stuffed peppers!
Nancy
I love the cheese top you have going on with these juicy stuffed peppers. So juicy and wholesome
Aimee Mars
These are a classic for a reason! They look stunning and there’s so much delicious flavor in just one bite. I also love your tips. I’m adding this to my meal plan for next week.
Beth Pierce
Thanks Aimee! Enjoy!
Jen
This is so delish!! And really easy to make, too!! Quickly became a favorite at my house!
Beth Pierce
Thanks, Jen! So glad that everyone liked them!
Michelle
These stuffed bell peppers were amazing! Made it last night and it was a hit with my kids!
Beth Pierce
Thanks, Michelle! You know they are good if the kids liked them! 😉
Sandra McCollum
Ohh! This is one dish I can eat every day and this recipe is the best.
Erin
Great dish! We absolutely loved it!
Amanda
These look like a fantastic meal for through the week. I cannot wait!