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Bell peppers stuffed ground beef rice tomato cheesy bake.

Classic Beef Stuffed Bell Peppers Recipe

Bell peppers stuffed ground beef rice tomato cheesy bake. Hearty American main, ready 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers mixed colors
  • 1 tsp salt
  • 1 lb ground beef
  • 1 cup cooked white rice
  • 1 onion diced
  • 2 garlic cloves minced
  • 15 oz tomato sauce
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups shredded cheddar cheese

Equipment

  • Chef’s knife
  • Cutting board
  • Large pot
  • Skillet
  • 9x13 baking dish
  • Spoon
  • Measuring cups & spoons

Method
 

  1. 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.​
  2. 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.​
  3. 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.​
  4. 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.