Description
These Ground Beef Stuffed Peppers are a hearty and easy dinner option featuring tender bell peppers filled with a savory mixture of seasoned ground beef, rice, fresh herbs, and cheese, baked to perfection with marinara sauce. Perfect for a comforting family meal that comes together in under an hour.
Ingredients
Bell Peppers
- 4 bell peppers, any color
Beef Mixture
- 2 teaspoons olive oil
- 1 medium yellow onion, small diced
- ¾ teaspoon kosher salt (divided: ¼ teaspoon for onions, ½ teaspoon for beef)
- 1 pound lean ground beef
- 1 teaspoon no salt added Italian seasoning
- 1 teaspoon granulated garlic powder
- ⅛ teaspoon red pepper flakes
- 1 ½ cups cooked long grain rice
- ½ cup finely chopped fresh parsley
- ⅓ cup finely grated parmesan cheese
- 1 cup Italian cheese blend, divided (½ cup for filling, ½ cup for topping)
- 2 cups marinara sauce, divided (1 cup for bottom of baking dish, 1 cup for beef mixture)
Instructions
- Preheat and Prepare Peppers: Preheat the oven to 375°F. Lightly spray a high-sided 9x13-inch baking dish with olive oil cooking spray, then spread 1 cup of marinara sauce evenly on the bottom. Cut each bell pepper in half lengthwise from top to bottom, remove seeds and membranes, then arrange the pepper halves cut side up in the baking dish.
- Sauté Onions: Heat a large high-sided skillet over medium heat. Add the olive oil, diced onions, and ¼ teaspoon kosher salt. Cook for 3-5 minutes, stirring occasionally, until the onions begin to soften and become translucent.
- Cook Ground Beef: Add the ground beef to the skillet. Season with ½ teaspoon kosher salt, Italian seasoning, granulated garlic powder, and red pepper flakes. Break the beef into small pieces and cook for 5-7 minutes until browned and cooked through.
- Combine Filling Ingredients: Turn off the heat. Stir in the remaining 1 cup of marinara sauce, cooked rice, chopped parsley, grated parmesan cheese, and ½ cup of the Italian cheese blend. Mix until just combined without overworking the mixture.
- Stuff Peppers and Bake: Evenly fill each bell pepper half with about one heaping ½ cup of the beef and rice mixture. Sprinkle the remaining ½ cup of Italian cheese blend over the stuffed peppers. Cover the dish tightly with foil and bake for 30-35 minutes. Then remove the foil and bake uncovered for an additional 5-10 minutes until the cheese is browned and bubbling.
Notes
- Use any color bell peppers for a vibrant and tasty dish.
- Ensure the rice is cooked before adding to the beef mixture. White or long grain rice works best.
- For a spicier version, increase the red pepper flakes to taste.
- Leftover stuffed peppers can be refrigerated for up to 3 days or frozen for meal prep.
- This recipe can be adapted for ground turkey or chicken as a leaner option.
- Covering with foil first helps the peppers cook through and stay moist while baking.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes covered, 5-10 minutes uncovered
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American