Description
These unstuffed peppers offer a comforting and easy way to enjoy the classic flavors of stuffed bell peppers without the hassle of filling each pepper. Ground beef, rice, tomatoes, and aromatic seasonings are combined and baked with bell peppers, then topped with melted cheese for a delicious, family-friendly meal.
Ingredients
Scale
Vegetables
- 4 bell peppers
- 1 onion, chopped
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes (about 14.5 oz)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 1 cup shredded cheese (such as cheddar or mozzarella)
Protein
Grains
Canned Goods
Seasonings & Spices
Dairy
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the peppers.
- Prepare Peppers. Cut the tops off the bell peppers and remove the seeds and membranes to make them ready for stuffing.
- Cook Ground Beef and Onion. In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent.
- Combine Ingredients. Add cooked rice, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper to the skillet. Stir well to combine all the ingredients evenly.
- Stuff Peppers. Spoon the mixture into each prepared bell pepper, filling them with the beef and rice mixture.
- Arrange in Baking Dish. Place the stuffed peppers upright in a baking dish and cover tightly with aluminum foil to keep moisture in while baking.
- Bake Covered. Bake in the preheated oven for 30 minutes to cook the peppers and meld flavors together.
- Add Cheese and Finish Baking. Remove the foil, sprinkle shredded cheese evenly on top of each stuffed pepper, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use any type of bell peppers you like – red, yellow, orange, or green work well.
- If you prefer a spicier dish, add a pinch of red pepper flakes or chopped jalapeños.
- For a vegetarian version, replace the beef with cooked lentils or plant-based meat alternatives.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.
