Classic Baked Stuffed Bell Peppers
A classic American dinner featuring vibrant bell peppers filled with a savory mix of ground beef, rice, and tomato sauce, baked to perfection with melted cheese on top. Comforting, hearty, and perfect for family dinners.
Ingredients
Check ingredients as you go.
- Filling
- Topping
- Filling
- Garnish
Let’s make it
Preheat the oven to 190°C (375°F). Prepare a baking dish by lightly greasing it with olive oil.
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside the tops for later use if desired.
Filling
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
Filling
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-7 minutes. Drain any excess fat if needed.
Filling
Stir in 200 grams of the tomato sauce, cooked rice, and dried oregano (if using). Season with salt and black pepper to taste. Simmer the mixture for 5 minutes to blend the flavors and slightly thicken.
Fill each prepared bell pepper with the beef and rice mixture, pressing down lightly to pack the filling.
Place the stuffed peppers upright in the greased baking dish. Pour the remaining 200 grams of tomato sauce evenly over the peppers and around the dish.
Topping
Sprinkle the shredded mozzarella cheese generously on top of each stuffed pepper.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the peppers are tender when pierced with a fork.
Garnish
Remove from oven and let the stuffed peppers rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Tips & notes
Use a mix of colored bell peppers for a vibrant presentation. You can prepare the filling a day ahead to save time. For a spicier variation, add some red pepper flakes or chopped jalapeño to the filling. To keep peppers upright, cut a thin slice off the base if necessary.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3-4 days for best quality.
Reheating
Reheat stuffed peppers covered with foil in a 175°C (350°F) oven for about 15-20 minutes until heated through. Alternatively, microwave on medium power for 3-4 minutes, stirring the filling if heated uncovered.
