Ground Beef Stuffed Peppers Recipe
These ground beef stuffed peppers are a perfect blend of savory flavors, with tender bell peppers filled to the brim with a hearty beef and rice mixture, all topped with golden, melted cheese. It's a comforting dish that’s both satisfying and easy to make.
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Servings: 6 stuffed peppers
Ingredients
- 6 large bell peppers
- ½ teaspoon ground black pepper
- 1 teaspoon salt
For the beef filling:
- 1 lb. ground beef
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 1 medium zucchini diced
- 1 tablespoon garlic minced
- ¼ cup fresh parsley finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- ½ cup tomato sauce
- 2 cups cooked white rice
- 1 + ½ cups cheddar cheese divided
Instructions
- Begin by preheating your oven to 375°F. Carefully cut the tops off the bell peppers, removing the seeds inside. Arrange the peppers on a lightly oiled baking tray, sprinkle them with salt and pepper, and set them aside.
- In a large skillet, heat olive oil over medium-high heat for a couple of minutes until it begins to sizzle. Add the ground beef, stirring frequently, and cook for about 6-8 minutes until the meat is fully browned. Make sure to break the beef into small pieces as it cooks to ensure even browning.
- Once the beef is browned, add the diced onion, minced garlic, zucchini, and parsley to the skillet. Sauté the mixture for another 1-2 minutes, allowing the vegetables to soften slightly.
- Season the beef and vegetables with salt and pepper, then stir in the soy sauce and tomato sauce. Let the mixture simmer gently for around 3 minutes, stirring occasionally to allow the flavors to meld together.
- Next, fold in the cooked white rice and ½ cup of the shredded cheddar cheese. Mix everything thoroughly and remove the skillet from heat.
- Stuff each of the prepared bell peppers with the beef and rice filling, then top them with the remaining cheddar cheese.
- Place the stuffed peppers in the oven and bake for 40-45 minutes, or until the peppers are tender and the cheese has melted into a golden, bubbly topping. Allow the peppers to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired, and enjoy!
Notes
-
Storing:
Cool leftovers and store in an airtight container in the fridge for up to 3 days. -
Freezing:
Store cooked stuffed peppers or filling in an airtight container, cut side up, for up to 3 months. -
Oven Reheating:
Bake at 350°F in a covered dish for 20 minutes, then uncover and bake for 5 more minutes. Add 5-10 minutes if frozen. -
Microwave Reheating:
Cut peppers into quarters and microwave for 1-3 minutes until heated through.