Ground Beef Stuffed Peppers

Name: Ground Beef Stuffed Peppers
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 1 cup cooked rice; 6 large bell peppers; 1 tablespoon olive oil; 1/2 medium onion; 1 pound lean ground beef; 3 cloves garlic; 1 (14 ounce) can crushed tomatoes or tomato sauce; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Italian seasoning; 2 cups shredded cheddar cheese blend, divided; salt & pepper

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4.9

126 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6
Calories
389 kcal
Course
Main Course
Cuisine
American

Ground Beef Stuffed Peppers

Nina Acevedo

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These simple ground beef stuffed peppers are filled with seasoned ground beef, rice, cheddar, and tomato sauce. It's a delicious recipe that your whole family will enjoy!

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Ingredients

Servings

1 cup cooked rice I used white jasmine rice
6 large bell peppers any color
1 tablespoon olive oil
1/2 medium onion chopped
1 pound lean ground beef
3 cloves garlic minced
1 (14 ounce) can crushed tomatoes or tomato sauce
1 teaspoon Worcestershire sauce optional
1/2 teaspoon Italian seasoning
2 cups shredded cheddar cheese blend, divided see note
salt & pepper to taste

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Instructions

If you don't have cooked rice, make some (this step can be done ahead of time if you want). I typically just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I save the rest for another time.
Preheat your oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (do it as evenly as possible so the filling doesn't fall out). Remove any seeds/membrane. Chop up the usable stuff from the pepper tops (you'll add it to the filling).
Place the peppers cut-side up in a baking dish (I used a 9x13). Add one cup of water to the bottom of the dish (the peppers will steam and cook faster).
Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
Add the ground beef to the skillet. Cook it, breaking up the meat as you go along, until it's browned and cooked through (about 8 minutes). Spoon out excess fat if needed.
Stir in the garlic, followed by the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let it warm through and then take the pan off the heat.
Stir in the cooked rice and one cup of the cheese. Season the mixture with salt & pepper as needed (give it a taste). I was generous with both the salt & pepper. Spoon the mixture into the peppers.
Cover the baking dish tightly with foil. Place it in the oven and bake for 40 minutes.
Take the dish out of the oven. The peppers should be still a little bit firm to the touch (you don't want them to go limp and fall apart, but if they feel too firm, cook them for longer). Sprinkle the rest of the cheese over top. Return the peppers to the oven (uncovered) for another 5-10 minutes or until the cheese is melted. You can broil at the end for a few minutes if you want the cheese to be a bit browned.

Notes

This recipe works best with bell peppers that are roughly the same size. Also, the ones with 4 "bumps" on the bottom are less likely to fall over, so I look for those.
I use a blend of white and orange cheddar, but any kind of cheddar or easy-melting blend will work.
Cooking technique adapted from The Kitchn.

Nutrition Information

Show Details

Calories 389kcal (19%) Carbohydrates 24g (8%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 86mg (29%) Sodium 388mg (16%) Potassium 875mg (25%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 5654IU (113%) Vitamin C 217mg (241%) Calcium 322mg (32%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 389 kcal

% Daily Value*

Calories	389kcal	19%
Carbohydrates	24g	8%
Protein	29g	58%
Fat	19g	29%
Saturated Fat	10g	50%
Cholesterol	86mg	29%
Sodium	388mg	16%
Potassium	875mg	19%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	5654IU	113%
Vitamin C	217mg	241%
Calcium	322mg	32%
Iron	4mg	22%