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Perfect Stuffed Bell Peppers (Beef & Rice) in 1 Hour

Stuffed Bell Peppers (Beef & Rice)
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Easy beef and rice stuffed bell peppers baked in a savory tomato sauce. A comforting and family-friendly meal perfect for any night of the week.

Ingredients

Scale
  • 4 large bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked white rice
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Heat olive oil in a large skillet over medium heat. Add ground beef and onion, and cook until the beef is browned and the onion is softened. Drain off any excess grease.
  4. Stir in the minced garlic, cooked rice, tomato sauce, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  5. Spoon the beef and rice mixture evenly into the prepared bell peppers.
  6. Place the stuffed peppers in a baking dish. Pour any remaining tomato sauce around the peppers in the dish.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil, sprinkle with cheddar cheese if desired, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Let stand for a few minutes before serving.

Notes

  • You can use any color bell peppers you like.
  • For a spicier kick, add a pinch of red pepper flakes to the beef mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/beef-rice-stuffed-bell-peppers/