Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). Slice the tops off each bell pepper, about an inch from the stem. Carefully scoop out the seeds and membranes from the inside of each pepper. Discard the tops or save them for another use. You can also carefully cut the peppers in half lengthwise if you prefer a wider opening for stuffing and serving.4 large bell peppers
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the lean ground beef to the skillet with the onions and garlic. Break up the meat with a spoon and cook until it is browned and no longer pink. Drain off any excess grease from the skillet.1 pound lean ground beef, 1 medium onion, 2 cloves garlic
- Stir in the undrained diced tomatoes, cooked rice, tomato sauce, Italian seasoning, salt, and black pepper into the skillet with the cooked ground beef mixture. Mix everything thoroughly until all ingredients are well combined. Let this mixture simmer for about 5 minutes, allowing the flavors to meld together.1 pound lean ground beef, 1 medium onion, 2 cloves garlic, 1 (15 ounce) can diced tomatoes, 1/2 cup cooked rice, 1/4 cup tomato sauce, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the prepared bell peppers upright in a baking dish. Generously spoon the ground beef and rice mixture into each bell pepper, filling them completely. You can pack it in a little, as it will settle slightly during baking.4 large bell peppers, 1 pound lean ground beef
- Pour about 1/4 cup of water into the bottom of the baking dish. This helps to steam the peppers and prevent them from drying out. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.4 large bell peppers
- After 30 minutes, carefully remove the foil. If you're using cheese, sprinkle it evenly over the top of each stuffed bell pepper. Return the dish to the oven, uncovered, and bake for another 10-20 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using). The total baking time can vary depending on the size and thickness of your peppers.4 large bell peppers, 1/2 cup shredded cheddar cheese or mozzarella cheese
Notes
These stuffed peppers are a complete meal in one package, easy to clean up, healthy, and budget-friendly. The filling is customizable with different types of rice or herbs.
