Name: Stuffed Bell Peppers
Ingredients: 6 large Bell Peppers – Choose a variety of colors like red, yellow, and orange for a vibrant presentation and a sweeter flavor profile. Ensure they are firm and have a stable base.; 1 lb Lean Ground Beef – This forms the rich, savory heart of the filling, providing a classic and satisfying meaty texture.; 1 cup cooked White Rice – Acts as a binder and adds a soft, fluffy texture to the filling, soaking up all the delicious juices. You can use leftover rice for convenience.; 1 large Yellow Onion, finely chopped – Provides a foundational sweet and aromatic flavor base for the entire filling.; 2 cloves Garlic, minced – Adds a pungent, aromatic depth that complements the beef and tomatoes perfectly.; 1 (15-ounce) can Diced Tomatoes, drained – Lends a tangy sweetness and moisture to the filling, balancing the richness of the beef.; 1 (8-ounce) can Tomato Sauce – Used both in the filling for richness and on the bottom of the baking dish to create a flavorful steaming liquid.; 1/4 cup chopped fresh Parsley – Brings a bright, fresh, and slightly peppery note to cut through the richness.; 1 ½ teaspoons Italian Seasoning – A convenient blend of dried herbs like oregano, basil, and thyme that infuses the dish with a classic Mediterranean aroma.; 1 teaspoon Salt – Essential for enhancing all the other flavors in the dish. Adjust to your personal taste.; ½ teaspoon Black Pepper – Provides a subtle background heat and spice.; 1 ½ cups shredded Cheddar or Mozzarella Cheese, divided – A sharp cheddar adds bold flavor, while mozzarella offers that irresistible cheese-pull. We’ll use some in the filling and reserve the rest for a golden, bubbly topping.; 2 tablespoons Olive Oil – Used for sautéing the aromatics, adding a hint of fruity richness to the start of your filling.; Optional: 1/2 cup Diced Cooked Ham – For an extra layer of savory, smoky flavor that beautifully complements the ground beef.

Ingredients

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6 large Bell Peppers – Choose a variety of colors like red, yellow, and orange for a vibrant presentation and a sweeter flavor profile. Ensure they are firm and have a stable base.
1 lb Lean Ground Beef – This forms the rich, savory heart of the filling, providing a classic and satisfying meaty texture.
1 cup cooked White Rice – Acts as a binder and adds a soft, fluffy texture to the filling, soaking up all the delicious juices. You can use leftover rice for convenience.
1 large Yellow Onion, finely chopped – Provides a foundational sweet and aromatic flavor base for the entire filling.
2 cloves Garlic, minced – Adds a pungent, aromatic depth that complements the beef and tomatoes perfectly.
1 (15-ounce) can Diced Tomatoes, drained – Lends a tangy sweetness and moisture to the filling, balancing the richness of the beef.
1 (8-ounce) can Tomato Sauce – Used both in the filling for richness and on the bottom of the baking dish to create a flavorful steaming liquid.
1/4 cup chopped fresh Parsley – Brings a bright, fresh, and slightly peppery note to cut through the richness.
1 ½ teaspoons Italian Seasoning – A convenient blend of dried herbs like oregano, basil, and thyme that infuses the dish with a classic Mediterranean aroma.
1 teaspoon Salt – Essential for enhancing all the other flavors in the dish. Adjust to your personal taste.
½ teaspoon Black Pepper – Provides a subtle background heat and spice.
1 ½ cups shredded Cheddar or Mozzarella Cheese, divided – A sharp cheddar adds bold flavor, while mozzarella offers that irresistible cheese-pull. We’ll use some in the filling and reserve the rest for a golden, bubbly topping.
2 tablespoons Olive Oil – Used for sautéing the aromatics, adding a hint of fruity richness to the start of your filling.
Optional: 1/2 cup Diced Cooked Ham – For an extra layer of savory, smoky flavor that beautifully complements the ground beef.

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Instructions

Prepare the Workstation and Peppers: Begin by preheating your oven to 375°F (190°C). Find a 9×13 inch baking dish or one large enough to hold the peppers snugly. Next, prepare your bell peppers. Wash and dry them thoroughly. Slice each pepper in half lengthwise, from the stem to the base. Carefully remove the seeds and the white membranes from the inside. This creates perfect, boat-like shells for our delicious filling.
Par-Boil the Peppers (Optional but Recommended): This step is crucial for ensuring your peppers are perfectly tender and not crunchy after baking. Bring a large pot of salted water to a rolling boil. Gently place the pepper halves into the boiling water and cook for 3-4 minutes. They should become slightly tender but still hold their shape. Carefully remove them with tongs, let the excess water drain out, and place them cut-side up in your prepared baking dish.
Sauté the Aromatics: While the peppers are boiling, you can start the filling. Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the finely chopped onion and sauté for about 5-6 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Cook the Beef and Ham: Add the lean ground beef to the skillet with the onions and garlic. If using, add the diced cooked ham at this stage as well. Use a wooden spoon or spatula to break the beef apart into small crumbles. Cook until the beef is thoroughly browned and no pink remains, which usually takes about 7-8 minutes. Drain off any excess grease from the skillet to ensure your filling isn’t oily.
Assemble the Filling: To the skillet with the cooked beef mixture, add the drained diced tomatoes, ½ cup of the tomato sauce, the cooked rice, fresh parsley, Italian seasoning, salt, and black pepper. Stir everything together until it is thoroughly combined. Now, add ½ cup of your shredded cheese to the filling and stir it in. This helps bind the mixture and makes the inside extra cheesy and delicious.
Stuff the Peppers: Carefully spoon the savory beef and rice mixture into each of the par-boiled pepper halves. Don’t be shy—mound the filling generously on top of each one. A well-stuffed pepper is a happy pepper!
Prepare for Baking: Pour the remaining tomato sauce into the bottom of the baking dish, around the stuffed peppers. This small amount of liquid will create steam as the peppers bake, helping to keep them moist and preventing the bottoms from scorching.
Bake to Perfection: Cover the baking dish tightly with aluminum foil. This traps the steam and ensures the peppers cook through evenly. Place the dish in the preheated oven and bake for 30 minutes.
Add the Final Cheesy Topping: After 30 minutes, carefully remove the foil from the baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the tops of all the peppers.
Final Bake and Serve: Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes. You’ll know they are ready when the peppers are fork-tender, the filling is heated through, and the cheese on top is melted, bubbly, and beautifully golden brown. Let them rest for 5-10 minutes before serving to allow them to set up slightly.

Nutrition

Serving Size: one normal portion
Calories: 450