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Baked Stuffed Bell Peppers with Beef and Rice

A comfort food classic featuring tender bell peppers filled with seasoned ground beef, fluffy rice, and topped with gooey cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 pieces bell peppers (any color)
Meat Filling
  • 1 pound ground beef Can substitute with chicken or turkey.
Grains
  • 1 cup cooked rice White or brown rice works.
Canned Goods
  • 1 can diced tomatoes (14.5 oz)
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste Pepper
Toppings
  • 1 cup shredded cheese (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the bell peppers and slice off the tops. Remove the seeds and membranes.
Cooking
  1. In a large skillet over medium heat, add the ground beef and cook until browned and fully cooked, about 5-7 minutes.
  2. Drain any excess fat, then lower the heat and add the cooked rice, canned diced tomatoes (with juice), garlic powder, onion powder, salt, and pepper. Stir until well-combined.
  3. Spoon the beef and rice mixture generously into each bell pepper until fully packed.
  4. Place the stuffed peppers upright in a baking dish. If you have leftover filling, add it around the peppers. Cover with foil and bake for 35 minutes.
  5. Remove the foil, sprinkle cheese on top, and return to the oven uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Serving
  1. Remove from the oven and let cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze before baking for about 1-2 months. Reheat in microwave or oven covered with foil at 350°F (175°C) for about 15-20 minutes.