Beef and Rice Stuffed Bell Peppers

Beef and Rice Stuffed Bell Peppers are a delicious and hearty dish featuring bell peppers filled with a savory mixture of ground beef, rice, and seasonings, baked in tomato sauce and topped with melted mozzarella cheese.

Course Main Course

Cuisine Italian American

Prep Time 35

Cook Time 20

Total Time 55

Servings Servings

Calories 372kcal

Author Meghan Birnbaum

Equipment

Large skillet
Knife
Measuring spoons
9-inch square baking dish
Aluminum Foil
Oven
Spoon or spatula for mixing and stuffing

Ingredients

4 bell peppers medium to large
1 ½ pounds lean ground beef
1 cup chopped onion
1 cup cooked rice
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 14oz can tomato sauce divided
½ cup shredded mozzarella cheese

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Instructions

Preheat oven to 400°F (200°C). Prepare bell peppers by cutting off tops, removing seeds and membranes, and rinsing. Adjust bottoms if needed for stability.
In a large skillet over medium-high heat, brown ground beef and onion until the beef is fully cooked and the onion is softened. Drain excess fat.
Stir cooked rice, Italian seasoning, garlic powder, salt, and black pepper into the beef mixture until well combined.
Pour one can of tomato sauce into the bottom of a 9-inch square baking dish.
Stuff the prepared peppers with the beef mixture. Place the stuffed peppers upright in the baking dish.
Pour the second can of tomato sauce over the stuffed peppers. Cover the dish tightly with aluminum foil and bake for 35–45 minutes, or until the peppers are tender.
Remove the foil, sprinkle mozzarella cheese on top of the peppers, and bake uncovered for an additional 5 minutes, or until the cheese is melted.
Serve hot, spooning the sauce from the baking dish over the peppers.

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