Stuffed Bell Peppers pack colorful boats with seasoned ground beef rice tomato onion garlic, topped cheddar baked tender. Blanch softens peppers while skillet browns filling fast, 375°F finishes bubbly American main. Comfort one-pan feeds 6, leftovers reheat perfect.
Classic Beef Stuffed Bell Peppers Recipe
Bell peppers stuffed ground beef rice tomato cheesy bake. Hearty American main, ready 50 minutes.
Ingredients
Equipment
Method
- Slice tops off 6 bell peppers chef’s knife cutting board. Pull seeds ribs inside spoon clean. Large pot boil water add 1 tsp salt. Dunk peppers 2 minutes soft flexible tongs. Ice bath cold water 2 minutes stop cook. Stand cut side up baking dish.
- All-Clad skillet medium heat. Add 1 lb ground beef break spatula crumble 5 minutes brown drain fat spoon. Add 1 diced onion 2 minced garlic stir 3 minutes soft fragrant. Pour 15 oz tomato sauce 1 tsp Italian ½ tsp salt ¼ tsp pepper. Fold 1 cup rice simmer 5 minutes thick.
- Preheat oven 375°F. Spoon beef rice filling peppers mound tops full. Pack gentle spoon no gaps. Sprinkle ¼ cup cheddar each pepper top crusty. Foil tent loose baking dish 20 minutes steam tender.
- Foil off bake 5 minutes cheese bubble gold. Rest 5 minutes peppers stand firm. Garnish parsley serve hot slice clean.
Notes
- 2-minute blanch exact softens peppers tender no raw bite, ice bath keeps color crisp hold shape stuffing. Clean seeds thorough no bitter grit filling.
- Ground beef 80/20 browns juicy no dry; drain fat spoon prevents greasy sauce. Rice cooked day-old drier absorbs sauce better no mush. Italian seasoning sub oregano basil pantry staple.
- Foil tent first 20 minutes steams peppers through rice center; uncovered melts cheese crusty peak. Stand peppers cut side up foil balls baking dish no tip. Test fork peppers tender filling 165°F beef safe.
- Make ahead: blanch stuff fridge 24 hours, bake straight cold add 10 minutes. Freeze stuffed foil-wrapped 2 months thaw bake. Swap turkey leaner, quinoa gluten-free, jack cheese mild melt.
