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Classic Stuffed Peppers

Classic stuffed peppers with savory ground beef, rice, and tomato sauce baked until tender. Bell peppers are filled, covered in foil, then finished with melted mozzarella that turns golden on top.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bell peppers
  • 6 large bell peppers
ground beef
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
filling
  • 1.5 cup cooked white rice
  • 1 can (15 oz) tomato sauce, divided
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp Italian seasoning
  • 1 tsp Worcestershire sauce
  • 0.25 salt and pepper to taste Use to taste; add gradually.
topping
  • 1.5 cup mozzarella cheese, shredded

Equipment

  • 1 sheet pan

Method
 

Prep the peppers and preheat oven
  1. Preheat the oven to 375°F. Cut tops off the bell peppers and remove seeds, then place them in a baking dish.
Cook the filling
  1. Brown the ground beef with diced onion over medium-high heat, then drain the fat. Add the minced garlic, Italian seasoning, Worcestershire sauce, salt, and pepper and cook until fragrant.
  2. Stir in the cooked white rice, diced tomatoes, and 3/4 of the tomato sauce until combined. Make sure the mixture looks evenly coated.
Stuff and bake
  1. Spoon the filling into each pepper, then top with the remaining tomato sauce. Cover the dish with foil.
  2. Bake for 30 minutes at 375°F with the foil on, then uncover the dish. Bake 15 more minutes until the peppers are tender and the mozzarella is golden, bubbling on top.

Notes

Pro tip: Use cooked white rice that’s fully tender (not undercooked) so the filling matches the pepper baking time. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat covered in the oven or microwave until hot. Freezing is yes—freeze stuffed peppers in an airtight container up to 2 months and reheat until thoroughly warmed. For a lighter option, substitute lean ground turkey for the ground beef and use part-skim mozzarella.