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Classic Stuffed Bell Peppers

These colorful stuffed bell peppers combine savory ground beef, rice, vegetables, and cheese for a complete meal that's both nostalgic and nutritious. Perfect for family dinners or meal prep!
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Prep Time 25 minutes
Cook Time 50 minutes
Standing Time 10 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 stuffed peppers
Calories 320 kcal

Equipment

  • 9x13 Baking Dish
  • Large Skillet
  • Aluminum Foil

Ingredients
  

For the Peppers

  • 6 large bell peppers red, yellow, or green - or a mix
  • 1 pound lean ground beef 90/10 recommended
  • 1 cup cooked rice brown or white
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 zucchini diced (about 1 cup)
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup shredded cheese mozzarella, cheddar, or a blend
  • 2 tablespoons fresh parsley chopped
  • salt and pepper to taste
  • 2 tablespoons olive oil

For the Sauce

  • 1 can tomato sauce 15 oz
  • 1 teaspoon Italian seasoning
  • 1 tablespoon honey or sugar optional
  • 1/4 cup beef broth

Instructions
 

  • Cut the tops off each bell pepper and carefully remove the seeds and membranes. If needed, trim a tiny slice from the bottoms to help them stand upright in your baking dish, but be careful not to cut through to the inside. Rinse peppers and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
  • Add ground beef, breaking it up with a wooden spoon, and cook until no longer pink (about 5-7 minutes). Drain excess fat if necessary – leaving a small amount enhances flavor!
  • Add zucchini to the skillet and cook for 2 minutes. Stir in drained diced tomatoes, tomato paste, Italian seasoning, smoked paprika, and red pepper flakes if using. Season with salt and pepper to taste.
  • Cook for 5 minutes, stirring occasionally. Remove from heat and fold in the cooked rice and half of the cheese.
  • In a medium bowl, combine tomato sauce, Italian seasoning, honey or sugar (if using), and beef broth. Whisk together until smooth.
  • Preheat your oven to 375°F (190°C). Pour half of the sauce into the bottom of a 9x13 baking dish. Stand the hollowed peppers upright in the dish.
  • Fill each pepper with the meat and rice mixture, gently pressing down but not packing too tightly. Pour the remaining sauce over and around the peppers. Cover the dish with foil.
  • Bake covered for 35 minutes. Remove foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.
  • Let stand for 5-10 minutes before serving to allow the filling to set. Garnish with fresh parsley.

Notes

Choose peppers with relatively flat bottoms and four distinct sides for the most stable stuffed peppers that won't tip over during baking.
The filling can be made up to 2 days ahead and stored separately from prepped peppers for quick assembly.
For a lower-carb option, replace rice with riced cauliflower.
For a vegetarian version, substitute black beans, lentils, and chopped walnuts for the ground beef.

Nutrition

Calories: 320kcalCarbohydrates: 26gProtein: 24gFat: 14gSaturated Fat: 6gCholesterol: 65mgSodium: 580mgPotassium: 820mgFiber: 5gSugar: 8gVitamin A: 42IUVitamin C: 169mgCalcium: 22mgIron: 15mg
Keyword Stuffed Peppers, Bell Peppers, Ground Beef, Healthy Dinner, Meal Prep
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