Here is a clear, traditional recipe for Classic Stuffed Bell Peppers — simple, hearty, and reliable.
Classic Stuffed Bell Peppers
Ingredients
- 6 bell peppers (any color)
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar or mozzarella cheese (divided)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- 1 can (8 oz) tomato sauce
Instructions
Step 1: Prep the Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes.
- Blanch peppers by boiling them for 4–5 minutes, then drain.
- Place peppers upright in a baking dish.
Step 2: Cook the Filling
- In a skillet, brown ground beef over medium heat.
- Add onions and garlic; cook until softened.
- Stir in cooked rice, drained diced tomatoes, 1/2 cup cheese, Worcestershire sauce, salt, pepper, and Italian seasoning.
- Mix well and remove from heat.
Step 3: Stuff the Peppers
- Spoon the filling firmly into each pepper.
- Pour tomato sauce over the tops of the peppers.
Step 4: Bake
- Cover dish with foil and bake 30 minutes.
- Remove foil, top each pepper with the remaining cheese, and bake another 10–15 minutes until cheese is melted and bubbly.
Serve
Allow peppers to rest 5 minutes before serving. They pair well with mashed potatoes, a side salad, or crusty bread.
Tips
- Substitute ground turkey, Italian sausage, or a mix.
- Add vegetables like diced zucchini or mushrooms to the filling.
- For a saucier dish, add extra tomato sauce to the baking dish.
If you’d like, I can give you:
- a Mexican-style version,
- a low-carb cauliflower rice version,
- or a cheesy casserole version.
