Ingredients
4 large bell peppers (red, yellow, or green)
1 lb ground beef (80/20 recommended)
1 cup cooked white rice
1 small onion, finely diced
3 cloves garlic, minced
1 cup tomato sauce
½ cup diced tomatoes
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
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Preheat oven to 375°F (190°C).
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Slice the tops off the bell peppers and remove seeds and membranes. Place peppers upright in a baking dish and lightly brush with olive oil. Bake for 10 minutes to soften.
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Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes.
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Add garlic and cook for 30 seconds until fragrant.
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Add ground beef and cook until browned, breaking it apart with a spoon.
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Stir in tomato paste, tomato sauce, diced tomatoes, paprika, Italian seasoning, oregano, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes until slightly thickened.
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Mix in cooked rice and stir until evenly combined.
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Remove peppers from oven and fill each with the beef mixture.
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Top with shredded mozzarella and Parmesan cheese.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake another 10–15 minutes until cheese is melted and golden.
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Garnish with chopped parsley and serve warm.
Notes
For softer peppers, pre-bake them before stuffing.
Use red or yellow bell peppers for a sweeter flavor.
Brown the beef well for deeper flavor in the filling.
You can replace rice with cauliflower rice for a low-carb version.
Stuffed peppers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free