Description
Classic Stuffed Bell Peppers are a hearty and satisfying dish featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and Italian seasonings, baked to perfection and topped with melted mozzarella and Parmesan cheese. This comforting American main course is perfect for family dinners and easily customizable for a lighter or gluten-free option.
Ingredients
Scale
Vegetables
- 6 large bell peppers (any color)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Meat & Protein
- 1 pound ground beef (or ground turkey for a lighter version)
Grains
- 1 cup cooked rice (use certified gluten-free rice for gluten-free diet; quinoa can be substituted)
Tomatoes & Sauces
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce, plus extra for topping
Cheeses & Dairy
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a lightly greased baking dish to prepare for stuffing.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
- Cook the Meat: Add the ground beef to the skillet, cooking until it is fully browned. Break the meat apart with a spoon as it cooks to ensure even browning.
- Combine Filling Ingredients: Stir in the cooked rice, diced tomatoes, 1 cup tomato sauce, Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5 minutes so the flavors meld together.
- Stuff the Peppers: Spoon the meat and rice mixture evenly into the prepared bell peppers. Top each stuffed pepper with an additional spoonful of tomato sauce for extra moisture and flavor.
- Bake Covered: Cover the baking dish with foil and bake for 35 minutes to allow the peppers to soften and the flavors to infuse.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella and grated Parmesan cheeses over the tops of the stuffed peppers. Return to the oven uncovered and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Sprinkle chopped fresh parsley over the baked peppers before serving to add color and fresh flavor.
Notes
- For a lighter or healthier option, substitute ground turkey for ground beef and quinoa for rice.
- Use certified gluten-free rice if you need to keep this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the oven or microwave.
- Feel free to add vegetables like chopped mushrooms or zucchini to the filling for extra nutrition and flavor.
- If you prefer less sodium, reduce the amount of salt and use low-sodium tomato products.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
