Stuffed bell peppers are a staple for easy weeknight dinners. This beef and rice version is hearty, packed with flavor, and offers everything you need in a single, delicious package.
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6 stuffed peppers
Why You’ll Love This Recipe
- It’s a complete meal in one with protein, grains, and vegetables.
- Customizable with your favorite cheese or spices.
- Make-ahead and freezer-friendly, perfect for meal prep.
- No side dishes are required, making clean-up a breeze.
Ingredients
- 6 bell peppers, any color: Serve as the edible container. Red, yellow, or green will work.
- 3 cups chunky tomato sauce, divided: Adds moisture and flavor. Can substitute with marinara sauce.
- ½ onion, very thinly sliced: For a subtle sweetness. White or yellow onions can be used interchangeably.
- ½ cup beef broth: Enhances the beef flavor. Chicken broth is a suitable alternative.
- ¼ teaspoon red pepper flakes: Provides a mild heat. Adjust or omit if sensitive to spice.
- 1 ½ pounds lean ground beef: The main protein. Ground turkey or chicken can also be used.
- 1 ½ cups cooked rice: Adds bulk and stretches the filling. Brown rice or quinoa can be substituted.
- ½ cup freshly shredded Parmigiano-Reggiano cheese: For richness and depth. Pecorino Romano is a fine swap.
- ¼ cup chopped fresh flat-leaf parsley: Brings freshness. Use cilantro for a different twist.
- 4 cloves garlic, minced: Adds aromatic depth. Garlic powder could work if fresh is unavailable.
- 2 teaspoons salt or to taste: Essential for seasoning. Adjust based on your preference and dietary needs.
- ½ teaspoon freshly ground black pepper: For additional seasoning. Pre-ground pepper will suffice in a pinch.
- 1 tablespoon chopped fresh flat-leaf parsley, divided: Used both in stuffing and for garnish.
How to Make It
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. This creates room for the stuffing while maintaining the pepper’s integrity. Stand them in a baking dish to help keep them upright during cooking.
Step 2: Cook the Filling
In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into crumbles. Add the onion and garlic, cooking until the onion becomes translucent. Stir in 1 cup of tomato sauce, rice, ¼ cup parsley, half of the Parmigiano-Reggiano, salt, pepper, and red pepper flakes. The mixture should be thoroughly combined, with the cheese slightly melted.
Step 3: Stuff the Peppers
Stuff each pepper with the beef and rice mixture, pressing gently to pack it in. Place the stuffed peppers in the baking dish.
Step 4: Bake the Peppers
Pour the beef broth around the peppers in the baking dish and cover them with the remaining tomato sauce. Cover loosely with foil and bake in the preheated oven for 45 minutes. This steaming effect ensures the peppers become tender.
Step 5: Finish and Serve
Uncover and sprinkle the remaining Parmigiano-Reggiano and parsley over the tops. Return to the oven for another 15 minutes until the cheese is bubbly and golden. Let cool slightly before serving for the flavors to meld together.
Recipe FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers and refrigerate them up to a day in advance. Just bake when you’re ready to serve, adding a few extra minutes to the cooking time from the start.
What if I don’t have beef broth?
If you’re out of beef broth, chicken broth or vegetable broth works fine. In a pinch, water can also be used but with a slight adjustment in seasoning.
How do I freeze stuffed bell peppers?
To freeze, let them cool completely after baking. Wrap each pepper individually in plastic wrap, then place them in an airtight container or freezer bag. They can be stored for up to 3 months. Thaw in the fridge before reheating.
