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Stuffed Bell Peppers

Stuffed bell peppers filled with seasoned ground beef, rice, and tomatoes, then baked until the filling bubbles and the cheese turns golden. This one-pan method uses a skillet simmer for a savory, tender result.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 6 bell peppers tops cut off and seeded
Meat and aromatics
  • 1 lb ground beef
  • 1 onion small, diced
  • 2 garlic cloves, minced
Filling
  • 1 cup cooked rice
  • 14 oz diced tomatoes can, drained
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 salt and black pepper to taste
Cheese and garnish
  • 1.5 cup shredded mozzarella divided
  • fresh parsley chopped, for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and brown the filling
  1. Preheat oven to 375°F (190°C).
  2. Brown ground beef with diced onion and minced garlic in a large skillet until cooked through, then drain excess fat.
Simmer and finish the filling
  1. Stir in cooked rice, drained diced tomatoes, tomato paste, Italian seasoning, salt, and pepper, then simmer 3–4 minutes.
  2. Fold in 1 cup shredded mozzarella until just melted into the filling, then remove from heat.
Stuff and bake
  1. Stand bell peppers upright in a baking dish and fill each pepper generously with the beef and rice mixture.
  2. Top with remaining mozzarella and cover the dish with foil.
  3. Bake 35 minutes at 375°F (190°C), then uncover and bake 10 more minutes until peppers are tender and cheese is golden.
Serve
  1. Garnish with fresh parsley before serving.

Notes

Pro tip: drain diced tomatoes well and drain excess beef fat so the filling stays thick instead of watery. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze stuffed peppers (without garnish) for up to 2 months and thaw overnight. For a lighter option, use lean ground beef (or swap to ground turkey) and use part-skim mozzarella.