Classic Stuffed Bell Peppers
A timeless comfort food, these classic stuffed bell peppers are filled with a savory mixture of seasoned ground beef, tender rice, tangy tomato sauce, and melty cheese, then baked to perfection for a hearty and impressive dinner.
Equipment
- Large baking dish (9x13 inches / 23x33cm)
- Large skillet or sauté pan
- Medium saucepan - For cooking the rice
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Aluminum foil
- Cheese grater - If using block cheese
- Spoon or ladle - For filling the peppers
- Oven mitts
Ingredients
- 6 large bell peppers - red, yellow, green, or a mix; tops cut off and seeds removed
- 1 lb lean ground beef - 450g
- 1 cup long-grain white rice - 185g, uncooked
- 2 cups beef broth or water - 475ml, for cooking the rice
- 15 oz diced tomatoes - 425g, drained
- 8 oz tomato sauce - 225g, plus more for drizzling
- 1 medium yellow onion - finely diced
- 3 cloves garlic - minced
- 1 tsp Worcestershire sauce - 5ml
- 1 tsp Italian seasoning - 3g
- 1 tsp garlic powder - 3g
- 1/2 tsp onion powder - 1.5g
- 1/2 tsp smoked paprika - 1.5g
- salt and freshly ground black pepper - to taste
- 1 1/2 cups shredded mozzarella cheese - 170g, divided
- 1/2 cup shredded cheddar cheese - 55g
- 2 tbsp olive oil - 30ml
- fresh parsley - for garnish (optional)
- 1/2 cup water - 120ml, for the baking dish
Instructions
- Preheat oven to 375°F (190°C). Rinse peppers, pat dry, and slice off the tops. Remove seeds and white membrane. Lightly brush the outside with olive oil, season the insides with salt and pepper, and stand upright in a 9x13-inch baking dish.
- In a medium saucepan, combine the rice and beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes until liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing.
- Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds. Add ground beef and cook for 6-8 minutes until browned, breaking it up as it cooks. Drain excess fat.
- Season the meat with Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in the diced tomatoes, tomato sauce, and Worcestershire sauce. Let simmer for 3-4 minutes. Stir in the cooked rice and remove from heat. Mix in 1 cup of the mozzarella cheese.
- Spoon the filling into each prepared pepper, packing it firmly and mounding it slightly. Drizzle extra tomato sauce over the top of each pepper.
- Pour 1/2 cup of water into the bottom of the baking dish around the peppers. Cover tightly with aluminum foil and bake for 35 minutes.
- Carefully remove the foil. Sprinkle the remaining mozzarella and the cheddar cheese evenly over the tops of the peppers. Return to the oven, uncovered, and bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
- Choose flat-bottomed peppers: Look for peppers with four lobes at the bottom for a stable base. If a pepper wobbles, trim a tiny sliver from the bottom to level it out, being careful not to cut through.
- Slightly undercook the rice: Since the rice continues cooking inside the peppers, starting with slightly firm rice prevents a mushy texture. Aim for just cooked, not fully fluffy.
- Don't rush the browning: Getting a good caramelized color on the ground beef adds significant depth of flavor. Avoid crowding the pan so the meat browns rather than steams.
- Add water to the baking dish: Pouring a little water around the peppers before covering with foil creates steam, which is key to achieving a tender pepper without burning the outside.
- Grate your own cheese: Freshly grated cheese melts more smoothly and tastes better than pre-shredded cheese, which contains anti-caking agents that can make melted cheese grainy.
- Make-ahead instructions: Assemble the peppers fully (without the cheese topping), cover tightly with foil, and refrigerate for up to 24 hours. When ready to cook, bake as directed, adding 5-10 minutes to the covered baking time since the dish will be cold.
- Storage: Store cooled leftover stuffed peppers in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual peppers tightly in plastic wrap and freeze for up to 3 months.
- Reheating: For best results, reheat peppers in the oven at 350°F (175°C) for 20-25 minutes, covered with foil and a splash of water in the dish. Microwave reheating works too, but the peppers may be softer.
- Add an extra golden cheese crust: For a beautiful finish, turn the oven broiler on for the last 2-3 minutes of baking, watching closely to prevent burning.
- Let them rest: Allowing the peppers to rest for 5 minutes after baking allows the filling to settle and firm up, making them much easier to serve and eat without spilling.