These classic stuffed bell peppers are made with rice, ground beef that has been cooked and browned, a tasty mix of spices, and cheese. Having stuffed peppers for dinner on a weekday is a simple but delightful option.

Bell peppers are the main ingredient in this dish. There is no right or wrong hue of bell pepper to use, although my personal preference is red bell peppers. It is best to use big peppers that are approximately the same size and shape as one another. It is also important to seek peppers that have a flatter bottom and can stand on their own without support.

The peppers are cooked to the ideal degree of tenderness without becoming mushy, and that difference is truly what makes this recipe stand out. When it comes to baking filled bell peppers, having peppers that have been cooked to perfection makes all the difference. I really hope that you’ll try them as soon as you can!!!!

  • Large-sized bell peppers, I used 6.
  • 2 Tbsp.Of olive oil, you can add more for drizzling.
  • A medium yellow onion – finely chopped.
  • Minced garlic; you’ll need 3 to 4 small cloves.
  • Lean ground beef; I used 1 pound.
  • 1/2 Tsp.Of chili powder.
  • 1/2 Tsp.Of dried oregano.
  • 1/2 Tsp.Of ground cumin.
  • 1/2 Tsp.Of fine sea salt.
  • 1/4 Tsp.Of ground black pepper.
  • Cooked white rice; I used 1 cup.
  • Canned diced tomatoes; I used a 14-ounces can.
  • Freshly shredded mozzarella; I used 1½ cups.
  • Step 1: To begin, set the temperature in the oven to 375 degrees Fahrenheit (190 C).


  • Step 2: Spray a 9×13-inch baking dish with cooking oil, then arrange the prepped bell peppers, cut side up, in the dish.


  • Step 3: Bring a big, nonstick skillet up to temperature and set it on medium heat. Once the pan is heated, add the oil and swirl to coat it. Add the onions and cook until transparent and soft.


  • Step 4: Add the garlic and cook it until it smells good. then add the ground beef and split it up while cooking. Cook until the meat is completely browned and no longer pink in color. Drain any extra grease from the pan before placing it back on the stove.


  • Step 5: Combine the chili powder, dried oregano, powdered cumin, fine sea salt, and freshly ground black pepper in a mixing bowl. Stir in the cooked white rice and diced fire-roasted tomatoes.


  • Step 6: For about five minutes, just until the liquid has evaporated, simmer the mixture over low heat. Taste and adjust spices.


  • Step 7: After mixing in one cup of the shredded cheese, distribute the ground beef and rice mixture among the bell pepper halves using a spoon. On top, sprinkle the last of the shredded cheese and pour a tiny amount of olive oil over the dish.


  • Step 8: Add some water to the area surrounding the peppers using a measuring cup. There should be just enough water to form a thin layer on the bottom of the baking dish. Carefully avoid pouring water into the peppers.


  • Step 9: Bake for 35 minutes with the aluminum foil covering the dish, then uncover the dish and bake for another 10 to 15 minutes until the cheese is bubbly.

Show Comments

No Responses Yet

Leave a Reply