Hearty Beef Stuffed Bell Peppers for a Wholesome Dinner Recipe

Introduction

Hearty Beef Stuffed Bell Peppers make a wholesome and satisfying dinner that’s perfect for the whole family. Packed with savory ground beef, rice, and melted cheese, these peppers are both comforting and flavorful. They’re easy to prepare and bake to tender, cheesy perfection.

Ingredients

• 6 large bell peppers
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 cup cooked rice
• 1 can (14.5 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1/2 cup beef broth
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups shredded Monterey Jack or cheddar cheese (divided)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 2 tbsp brown sugar

Instructions

1. Step 1: Wash the bell peppers, slice off the tops, and remove seeds and pith. Cook 1 cup of rice according to package directions and set aside to cool.
2. Step 2: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add ground beef, break it up, and cook until browned completely, 8-10 minutes. Drain any excess fat.
3. Step 3: Reduce heat to low. Stir in cooked rice, crushed tomatoes, tomato sauce, beef broth, parsley, oregano, basil, red pepper flakes if using, salt, black pepper, Worcestershire sauce, and brown sugar. Mix well, then fold in 1/2 cup shredded cheese until combined.
4. Step 4: Preheat oven to 375°F (190°C). Arrange the prepared bell peppers upright in a 9×13-inch baking dish. Spoon the filling generously into each pepper cavity.
5. Step 5: In a bowl, whisk together the remaining tomato sauce, 1/2 cup beef broth, and 2 tablespoons brown sugar. Pour this mixture around the base of the stuffed peppers in the baking dish.
6. Step 6: Cover the baking dish tightly with aluminum foil. Bake for 45-60 minutes, or until the peppers are fork-tender.
7. Step 7: Remove the foil. Sprinkle the remaining 1 cup shredded cheese evenly over the tops of the peppers. Return to the oven, uncovered, and bake for another 15-20 minutes until the cheese is melted, bubbly, and golden brown.
8. Step 8: Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh parsley and spoon extra sauce from the dish over the peppers.

Tips & Variations

• Try using quinoa instead of rice for a protein boost and a different texture.
• Add chopped mushrooms or zucchini to the filling for extra veggies.
• For a spicier version, increase the red pepper flakes or add a dash of hot sauce to the filling.
• Use a mix of cheddar and Monterey Jack cheeses for melty, flavorful topping.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-2 minute intervals. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can use any large bell peppers or even poblano peppers for a slightly different flavor. Just be sure they are firm and can hold the filling well.

Is it possible to make this dish vegetarian?

Absolutely! Substitute the ground beef with cooked lentils, crumbled tofu, or a plant-based meat alternative to make a delicious vegetarian version.

Hearty Beef Stuffed Bell Peppers for a Wholesome Dinner Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

These Hearty Beef Stuffed Bell Peppers are a wholesome and satisfying dinner option. Featuring tender bell peppers filled with a savory mix of ground beef, rice, tomatoes, and aromatic herbs, topped with melted Monterey Jack or cheddar cheese, this recipe brings comfort and flavor to your table all baked to perfection.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 stuffed bell peppers 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 6 large bell peppers
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Meat & Dairy

• 1 lb ground beef
• 1 1/2 cups shredded Monterey Jack or cheddar cheese (divided)

Pantry Items

• 1 tbsp olive oil
• 1 cup cooked rice
• 1 can (14.5 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1/2 cup beef broth (plus 1/2 cup additional for baking sauce)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 2 tbsp brown sugar (divided)

Instructions

1. Prepare Peppers & Rice: Wash the bell peppers thoroughly. Slice off the tops and remove all seeds and pith inside. Cook 1 cup of rice according to package directions and set it aside to cool.
2. Sauté Aromatics & Meat: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until fully browned, approximately 8 to 10 minutes. Drain any excess fat from the skillet.
3. Prepare Filling: Reduce the heat to low. Stir in the cooked rice, crushed tomatoes, tomato sauce, 1/2 cup beef broth, chopped parsley, dried oregano, dried basil, optional red pepper flakes, salt, black pepper, Worcestershire sauce, and 1 tablespoon of brown sugar. Mix everything thoroughly. Then stir in 1/2 cup of shredded cheese until well combined.
4. Assemble Peppers: Preheat your oven to 375°F (190°C). Stand the prepared bell peppers upright in a 9×13-inch baking dish. Spoon the beef and rice filling generously into each pepper cavity.
5. Prepare Baking Sauce: In a bowl, whisk together the remaining tomato sauce, 1/2 cup beef broth, and 1 tablespoon of brown sugar. Pour this sauce mixture around the base of the stuffed peppers in the baking dish.
6. Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture. Bake for 45 to 60 minutes or until the bell peppers are tender when pierced with a fork.
7. Final Bake with Cheese: Remove the foil carefully. Sprinkle the remaining 1 cup of shredded cheese over the tops of each stuffed pepper. Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes until the cheese is melted, bubbly, and has golden brown spots.
8. Rest & Serve: Remove the peppers from the oven and let them rest for 5 to 10 minutes to allow flavors to settle. Garnish with additional fresh parsley if desired, and spoon the extra baking sauce from the dish over the peppers before serving.

Notes

• Optional red pepper flakes add a subtle heat; omit if you prefer a milder flavor.
• You can substitute cooked quinoa or cauliflower rice in place of white rice for a different twist.
• For a lower-fat version, use lean ground beef or ground turkey.
• The peppers can be prepared a day in advance and baked just before serving.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: stuffed bell peppers, beef stuffed peppers, baked bell peppers, hearty dinner recipe, ground beef dinner, stuffed peppers with cheese