Classic Stuffed Peppers Recipe

Introduction

Classic stuffed peppers are a comforting and hearty meal, perfect for any night of the week. Filled with a savory mixture of ground beef, rice, and tomato sauce, then topped with melted cheese, this dish is sure to satisfy the whole family.

Ingredients

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 lb. lean ground beef
• ½ tsp. salt
• ½ tsp. black pepper
• 2 cloves garlic, minced
• 6 large bell peppers
• 2 ½ cups tomato sauce, divided
• 2 cups cooked rice
• 2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2-3 minutes. Add the ground beef, salt, pepper, and minced garlic. Cook, stirring now and then, until the beef is fully cooked, about 6-7 minutes. Drain any excess fat and discard.
3. Step 3: Stir the cooked rice and 2 cups of the tomato sauce into the beef mixture. Taste and adjust seasoning with more salt and pepper if needed.
4. Step 4: Prepare the bell peppers by cutting a thin slice from the stem end to remove the tops. Remove seeds and membranes. If a pepper wobbles when standing, carefully slice a small piece from the bottom so it stands upright.
5. Step 5: Stuff each pepper with the beef and rice mixture and place them upright in a 9×13-inch baking dish.
6. Step 6: Bake in the preheated oven for 40-45 minutes, or until peppers are tender. To check, insert a toothpick near the top of a pepper—if it slides through the skin easily, they are done.
7. Step 7: Remove the peppers from the oven. Spoon a heaping tablespoon of the remaining tomato sauce on top of each pepper. Sprinkle evenly with shredded mozzarella cheese. Return to the oven and bake for about 5 more minutes, until the cheese is melted and bubbly.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or chopped mushrooms.
• Try different cheeses like cheddar or pepper jack for varied flavors.
• Add chopped fresh herbs like parsley or basil to the beef mixture for extra freshness.
• If you prefer softer peppers, cover the baking dish with foil while baking and remove it for the last 10 minutes to brown the cheese.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave on medium power in short intervals to avoid drying out the peppers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers for this recipe?

Yes, you can use any large bell peppers in colors like red, yellow, orange, or green. Sweet Italian frying peppers also work but may require slightly different cooking times.

Is it possible to prepare stuffed peppers ahead of time?

Absolutely. You can assemble the stuffed peppers and store them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking straight from cold.

Classic Stuffed Peppers Recipe

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★★★★★

4.9 from 57 reviews

Classic Stuffed Peppers feature bell peppers filled with a savory mixture of ground beef, rice, and tomato sauce, topped with melted mozzarella cheese. This comforting and flavorful dish is baked to perfection, making it a perfect family-friendly meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed peppers 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filling

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 lb. lean ground beef
• ½ tsp. salt
• ½ tsp. black pepper
• 2 cloves garlic, minced
• 2 cups cooked rice
• 2 cups tomato sauce, divided

For the Peppers

• 6 large bell peppers
• 2½ cups tomato sauce, divided
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the stuffed peppers.
2. Prepare the filling. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ground beef, salt, pepper, and minced garlic. Cook for 6-7 minutes, stirring occasionally, until the beef is fully cooked. Drain excess fat and discard. Stir in cooked rice and 2 cups of tomato sauce, then taste and adjust seasoning with additional salt and pepper if needed.
3. Prepare the peppers. Slice off a thin layer from the stem end of each bell pepper to remove the tops. Remove the seeds and membranes inside. If any pepper wobbles when standing, trim a thin slice from the bottom to make them stable.
4. Stuff the peppers. Fill each pepper with the prepared beef and rice mixture, packing it tightly. Place the stuffed peppers upright in a 9×13-inch baking dish.
5. Bake the peppers. Place the baking dish in the preheated oven and bake for 40-45 minutes until the peppers are tender. Test tenderness by inserting a toothpick near the pepper’s top; it should slide through easily.
6. Add sauce and cheese. Remove the peppers from the oven. Spoon a heaping tablespoon of the remaining tomato sauce on top of each pepper. Sprinkle the shredded mozzarella evenly over all peppers. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.

Notes

• If you prefer a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative.
• Use a mixture of different colored bell peppers for a vibrant presentation.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For a spicier kick, add a dash of crushed red pepper flakes to the filling.
• To shorten cooking time, partially cook the peppers in boiling water for 5 minutes before stuffing.

Keywords: stuffed peppers, baked stuffed peppers, ground beef stuffed peppers, mozzarella cheese, classic stuffed peppers, comfort food, family meal