Hearty Beef Stuffed Bell Peppers for a Wholesome Dinner Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
