Stuffed Bell Peppers

Stuffed Bell Peppers

These stuffed bell peppers are roasted to perfection after being packed with a mixture of rice, tomato sauce, and ground beef, then covered with cheese. A traditional meal that embodies comfort food perfection


  • Six bell peppers, any color or a mix of hues;
  • two tsp olive oil;
  • and one and a half pounds of ground beef I use
  • one and a half cups of cooked white rice (I don’t use uncooked rice),
  • one and a half cups of finely chopped onion,
  • two teaspoons of minced garlic,
  • and salt and pepper to taste.
  • 15 ounces of canned tomato sauce;
  • 1/2 teaspoon of Italian spice;
  • 1 1/2 cups of shredded, divided mozzarella cheese
  • 2 tablespoons of chopped parsley;
  • and cooking spray


  • Set the oven’s temperature to 350°F. Put some cooking spray on a large baking dish.
  • Cut off the peppers’ tops to reveal the seeds and ribs inside.
  • Put the peppers in the baking dish, cut side down. To the dish, add 1 1/2 cups of water.
  • Bake the dish for 25 minutes with the foil covering it.
  • As the peppers cook, get the filling ready. In a large pan, heat the olive oil over medium heat.
  • Season with salt and pepper after adding the ground meat.
  • Using a spatula to break up the meat, heat for 5 to 6 minutes, or until the meat is cooked through.
  • When the onion is tender, add it to the pan and cook it for three to four minutes. Cook the garlic for 30 seconds after adding it.
  • Add the Italian spice, tomato sauce, and rice. Mix everything together. Add 1/2 cup cheese and season with salt and pepper.
  • After taking the peppers out of the oven, remove the water. After flipping the peppers, stuff the meat mixture inside of each one.
  • Place the remaining cheese on top of each pepper. Bake with a cover on for 20 minutes. After ten minutes, remove the cover and continue baking until the cheese has browned and melted and the peppers are soft.
  • After adding parsley, serve.
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