Description
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.
Ingredients
Scale
- 6 large bell peppers
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 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
- Step: 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.
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Next, fold in the cooked white rice and ½ cup of the shredded cheddar cheese. Mix everything thoroughly and remove the skillet from heat.
- Step: Stuff each of the prepared bell peppers with the beef and rice filling, then top them with the remaining cheddar cheese.
- Step: 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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg