Looking for a comforting and flavorful meal that’s both hearty and easy to make?
These Homestyle Stuffed Peppers are exactly what you need. Tender bell peppers filled with seasoned ground beef, rice, and sweet tomatoes, then topped with gooey mozzarella cheese and baked until golden.
This recipe is perfect for busy nights when you want something filling and delicious, all in under 90 minutes!
Plus, it’s a great way to pack in some veggies and protein for a well-rounded meal the whole family will love.
For Stuffed Peppers
- Bell Peppers – These are the main vegetable component. Use any color you prefer, like red, yellow, or green.
- Long Grain White Rice – The base of the stuffing. You can substitute with brown rice for a heartier option.
- Ground Beef – Provides the savory, juicy filling. You can swap it for ground turkey for a lighter alternative.
- Yellow Onion – Adds sweetness and depth of flavor to the filling.
- Garlic Cloves – Essential for flavor, giving the dish a rich, savory taste.
- Petite Diced Tomatoes – Adds a nice sweetness and moisture to the stuffing.
- Tomato Sauce – Helps to bind the filling together while adding tomato flavor.
- Fresh Parsley – Adds a burst of freshness and color to the filling and as a garnish.
- Italian Seasoning – A classic seasoning blend that enhances the flavor of the beef filling.
- Mozzarella Cheese – Sprinkled on top for a delicious, gooey finish after baking.
Homestyle Stuffed Peppers
Looking for a comforting and flavorful meal that's as satisfying as it is nutritious? These Homestyle Stuffed Peppers are packed with seasoned ground beef, fluffy rice, and sweet tomatoes, all topped with melted mozzarella cheese.
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Servings: 6
Notes
Ingredients:
- 2/3 cup long-grain white rice*
- Salt and freshly ground black pepper, to taste
- 6 bell peppers (medium-large size), any color
- 1 tablespoon olive oil
- 1 1/4 lbs lean ground beef**
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 (14.5 oz) can petite diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 3 tablespoons fresh parsley, minced (plus extra for garnish)
- 2 teaspoons Italian seasoning
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat Oven:
- Set the oven to 400°F (200°C).
- Cook the rice according to the package instructions.
- Prepare Peppers:
- While the rice cooks, trim the tops of the bell peppers (about 1/4 inch) and remove the stems, ribs, and seeds.
- Fill a baking dish with about 1/2 inch of water.
- Place the peppers upside down in the dish, cover with foil, and bake for 20 minutes.
- Cook the Beef Mixture:
- Heat olive oil in a large skillet over medium-high heat.
- Add the onion and sauté for 3-4 minutes.
- Push the onions to one side of the skillet and add the ground beef. Season with salt and pepper.
- Let the beef sear until browned on the bottom, about 3 minutes. Then, break it up and mix with the onions. Continue cooking for 2 more minutes.
- Add the garlic and cook until the beef is fully cooked, about 1 more minute.
- Drain excess fat.
- Prepare the Filling:
- Stir in the diced tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, and Italian seasoning.
- Season with salt and pepper to taste.
- Assemble the Peppers:
- Reduce the oven temperature to 350°F (175°C).
- Turn the peppers upright and lightly season the inside with salt.
- Fill each pepper with the beef mixture.
- Pour the remaining tomato sauce over the top of the peppers.
- Cover the dish with foil and bake for an additional 20 minutes.
- Add Cheese:
- Remove the foil, sprinkle the mozzarella cheese on top of each pepper, and return to the oven.
- Continue baking uncovered for 10-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Garnish with additional parsley and serve warm.
Notes:
- *You can use brown rice as a substitute for white rice, but keep in mind it will take longer to cook. If you're using leftover rice, you'll need about 2 cups of cooked rice. Consider adding an extra 1/4 cup of tomato sauce or some broth to help maintain moisture.
- For a lighter alternative, ground turkey (85-93% lean) can be used instead of ground beef. Note that turkey won't brown as well, so there's no need to let it sear.
Nutrition
Calories: 395 kcal | Carbohydrates: 33g | Protein: 27g | Fat: 16g | Saturated Fat: 6g Cholesterol: 76mg | Sodium: 475mg | Potassium: 959mg | Fiber: 5g | Sugar: 10g Vitamin A: 4335 IU | Vitamin C: 164.8mg | Calcium: 166mg | Iron: 4.5mg
- Can I use leftover rice to save time?
Absolutely! If you have leftover rice, you’re in luck. Just use about 2 cups of cooked rice. It makes the recipe quicker and adds extra flavor from the rice that’s already seasoned! - Do I need to pre-cook the bell peppers?
You can, but it’s not a must. Pre-cooking softens the peppers and helps them cook faster in the oven. If you’re short on time, you can skip this step, but be sure to bake them a little longer until they’re tender. - Can I make this recipe ahead of time?
Yes, you can! Stuff the peppers and store them in the fridge for up to two days before baking. This allows the flavors to blend even more, making it a perfect meal prep option.
- What’s a good substitute for ground beef?
Ground turkey or chicken are great lean alternatives. They’ll still give you that savory filling but with less fat. You can also try plant-based crumbles for a vegetarian version! - How do I make this recipe spicier?
If you like a little kick, try adding some red pepper flakes or a dash of hot sauce to the filling. You can also swap out the mozzarella for pepper jack cheese for extra heat!
