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Classic Ground Beef Stuffed Peppers

These hearty Classic Ground Beef Stuffed Peppers are a comforting dinner option featuring a savory filling of beef, rice, tomatoes, and mozzarella cheese, all baked to perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 stuffed peppers
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large bell peppers, tops cut off and seeded Choose firm, glossy peppers.
  • 1 lb ground beef (85/15) Can substitute with ground turkey or chicken.
  • 1 cup cooked white rice Brown rice or quinoa can be used as a substitute.
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, drained Crushed tomatoes can be used as a substitute.
  • 1 tsp dried oregano Can substitute with Italian seasoning.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups shredded mozzarella cheese, divided Cheddar, Monterey Jack, or provolone can be used as substitutes.
  • 2 tbsp fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Bring a large pot of water to a boil and blanch the hollowed-out peppers for 3 minutes. Drain and set aside.
Cooking
  1. In a skillet over medium-high heat, cook ground beef and diced onion together for 6 to 7 minutes until the beef is browned. Drain any excess fat.
  2. Stir in minced garlic, drained diced tomatoes, oregano, salt, and black pepper. Cook for 2 minutes.
  3. Remove from heat and stir in cooked rice and 1 cup of shredded mozzarella cheese.
Assembly and Baking
  1. Stand the peppers upright in a baking dish and fill each with the beef and rice mixture, packing gently.
  2. Cover with foil and bake for 30 minutes. Remove foil, sprinkle remaining mozzarella on top, and bake for another 10 to 15 minutes until peppers are tender and cheese is melted.
Serving
  1. Garnish with chopped fresh parsley and serve hot.

Notes

These stuffed peppers reheat well, making them suitable for meal prep. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.