The magic of this recipe lies in the hearty filling that combines perfectly seasoned ground beef, tender rice, and gooey cheese—all packed into a sweet, roasted bell pepper. As the peppers bake, they release their natural sweetness, complementing the savory filling and bubbling cheese on top. The added tomato sauce at the bottom of the dish ensures the peppers stay moist and flavorful, creating a meal that’s as visually stunning as it is delicious. Each bite offers the perfect blend of textures and flavors, making it a comforting dish that’s hard to resist.
Baked Stuffed Peppers Recipe
Ingredients:
- 6 medium bell peppers (any color)
- 1 pound ground beef (or ground turkey)
- 1 cup cooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1/2 cup tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Instructions:
- Prepare the Peppers:
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright. Lightly brush the peppers with olive oil inside and out and place them in a baking dish. - Cook the Filling:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent (about 2–3 minutes). Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with Italian seasoning, paprika, salt, and pepper. - Combine Filling Ingredients:
Stir in the diced tomatoes (drained), cooked rice, Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix everything thoroughly and allow the filling to cool slightly. - Stuff the Peppers:
Spoon the filling evenly into each pepper, pressing down gently to pack the mixture in. Pour tomato sauce into the bottom of the baking dish and drizzle a small amount over each stuffed pepper. - Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle additional shredded mozzarella on top of the peppers, and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbly and the peppers are tender. - Garnish and Serve:
Let the peppers cool for a few minutes before serving. Garnish with fresh parsley for a burst of color and flavor. Serve warm, with a side of crusty bread or a fresh salad for a complete meal. - Enjoy these baked stuffed peppers as a satisfying main course or as part of a family-style spread!
- Prepare the Peppers:
