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Ground Beef Stuffed Peppers Recipe

Savor the rich, hearty flavors of ground beef stuffed peppers, filled with a savory mix of beef, rice, and cheese, and baked to perfection. An easy and wholesome dinner idea the whole family will love!
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Ingredients Equipment Method

Ingredients
  

  • For the peppers:
  • 4 large bell peppers any color
  • 1 lb 450g ground beef
  • 1 cup cooked white or brown rice
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 1 cup diced tomatoes canned or fresh
  • 1 cup shredded cheese cheddar, mozzarella, or a blend
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Optional toppings:
  • Fresh parsley or basil chopped
  • Sour cream

Equipment

  • Large skillet
  • Baking dish
  • Knife and cutting board
  • Mixing spoon or spatula
  • Aluminum foil
  • Measuring cups and spoons
  • Small bowl (for pre-measured ingredients)

Method
 

  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and arrange them upright in a baking dish.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat. Add the tomato paste, diced tomatoes, smoked paprika, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes. Remove the skillet from heat and mix in the cooked rice and half of the shredded cheese.
  3. Fill each bell pepper generously with the ground beef mixture, pressing it down slightly. Sprinkle the remaining cheese over the tops of the stuffed peppers. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  4. Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh parsley or basil and serve warm, optionally with a dollop of sour cream.