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A close-up featured image showcasing colorful and delicious Stuffed Bell Peppers filled with a savory mixture.

Irresistible Easy Stuffed Bell Peppers

These stuffed bell peppers are packed with flavor and perfectly cooked, avoiding mushy or crunchy textures. The key is browning the meat and vegetables, using pre-cooked rice, and steaming the peppers before adding cheese for a bubbly finish. This recipe is easily adaptable to your preferences.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh parsley, chopped for garnish
  • 1/2 cup water

Equipment

  • large skillet
  • 9x13-inch baking dish
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Spoon
  • aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers inside and out.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the onion and cook until softened, about 5 minutes.
  5. Add the garlic and cook for another minute until fragrant.
  6. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  7. Stir in the diced tomatoes, tomato sauce, cooked rice, oregano, basil, red pepper flakes (if using), salt, and pepper.
  8. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld.
  9. Spoon the filling into the prepared bell peppers, packing it in firmly.
  10. Arrange the stuffed peppers in the baking dish.
  11. Add about 1/2 cup of water to the bottom of the dish.
  12. Cover the dish with aluminum foil.
  13. Bake for 30 minutes, covered.
  14. Remove the foil and sprinkle the cheese over the tops of the peppers.
  15. Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender but not mushy.
  16. Garnish with fresh parsley and serve hot.

Notes

For best results, choose firm, brightly colored peppers. Use pre-cooked rice to control the moisture content of the filling. Don't overfill the peppers to ensure even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute ground turkey or sausage for ground beef. Monterey Jack cheese or a blend of cheeses can also be used. For a spicier flavor, add more red pepper flakes.