Description
This recipe for Easy Baked Stuffed Peppers features vibrant bell peppers filled with a savory mixture of lean ground beef, cooked rice, tomatoes, and a blend of Italian seasonings. Topped with mozzarella and Parmesan cheese, these peppers are par-baked to soften, stuffed, then baked again until tender and bubbly. A comforting and flavorful dish perfect for a family dinner.
Ingredients
Scale
Peppers and Prep
- 6 large bell peppers
- Olive oil, for brushing
- Salt and pepper, to taste
Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 cup cooked rice (white or brown)
- 1 cup tomato sauce
- 1/2 cup diced tomatoes, drained
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup beef or chicken broth (or water)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers standing upright to prevent sticking during baking.
- Prepare Peppers. Slice the tops off the bell peppers and remove all seeds and membranes. If necessary, trim a thin slice off the bottom of each pepper so they stand upright without creating a hole. Arrange the peppers cut side up in the baking dish, brush or drizzle lightly with olive oil, then season with a pinch of salt and pepper.
- Par-bake Peppers. Place the baking dish with peppers into the oven and par-bake for 10–12 minutes. The peppers should soften slightly around the edges but still retain their shape. Remove from oven and set aside while preparing the filling.
- Sauté Aromatics. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef. Add the lean ground beef to the skillet, breaking it up with a spatula. Season with Italian seasoning, salt, black pepper, and smoked paprika. Cook for 6–8 minutes until the meat is browned, no longer pink, and most moisture has evaporated.
- Add Sauces. Stir in Worcestershire sauce, tomato sauce, and drained diced tomatoes. Bring the mixture to a gentle simmer and cook for 3–4 minutes to meld flavors.
- Mix Filling. Turn off heat and add the cooked rice to the skillet, mixing evenly. Fold in half of the shredded mozzarella cheese (1/2 cup) and half of the grated Parmesan (2 tablespoons) until the filling becomes creamy and well combined. Taste and adjust seasoning if necessary.
- Stuff Peppers. Spoon the beef and rice mixture evenly into each par-baked pepper, pressing gently with the back of the spoon and mounding the filling slightly above the rim.
- Add Broth and Cheese. Pour the broth or water into the bottom of the baking dish around the peppers to help them steam and become tender during baking. Sprinkle the tops of the stuffed peppers with the remaining mozzarella (1/2 cup) and Parmesan (2 tablespoons) cheeses.
- Bake Covered. Cover the baking dish with foil and bake for 20–25 minutes, until peppers are tender and filling is heated through.
- Bake Uncovered. Remove the foil and continue baking for another 5–8 minutes until the cheese topping is melted, bubbly, and lightly golden.
- Rest and Serve. Remove from oven and let the stuffed peppers rest for 5 minutes. Garnish with chopped fresh parsley and serve warm, spooning any extra sauce from the pan over the peppers.
Notes
- For softer peppers, do not skip the par-baking step before stuffing.
- You can substitute ground turkey or chicken for the beef for a lighter option.
- Brown rice adds a nuttier flavor and more fiber than white rice.
- To make this dish gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
