Name: Classic Stuffed Bell Peppers with Ground Beef
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium bell peppers (any color); 1 lb ground beef (85% lean); 1 small yellow onion, diced; 2 cloves garlic, minced; 1 cup cooked rice (white or brown); 1 cup canned diced tomatoes (drained); 1/2 cup shredded mozzarella cheese; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 tablespoon olive oil; 2 tablespoons chopped fresh parsley (for garnish)

Classic Stuffed Bell Peppers with Ground Beef

WarmPear3485

This classic stuffed bell pepper recipe is a perfect way to use up wrinkling peppers and transform them into a hearty, comforting meal. The savory ground beef filling is seasoned with aromatic onion, garlic, and spices, then combined with juicy tomatoes and tender rice. A bubbling layer of mozzarella cheese tops each pepper, creating an irresistible golden crust. The peppers become sweet and tender as they bake, making every bite a delicious blend of flavors and textures. This dish is family-friendly, easy to prepare, and makes great leftovers for lunch the next day.

Ingredients

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Lightly rub the outside of each pepper with a bit of olive oil and place them upright in a baking dish.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds more.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
Stir in cooked rice, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Cook for another 2 minutes to combine flavors. Remove from heat.
Spoon the beef and rice mixture evenly into each prepared bell pepper. Top each with shredded mozzarella cheese.
Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is melted and lightly golden.
Garnish with chopped fresh parsley before serving. Enjoy hot!