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Six red, yellow and orange bell peppers stuffed with ground beef, rice and melted cheddar in a white baking dish

Stuffed Peppers with Ground Beef

Bell peppers filled with lean ground beef, onion, garlic, crushed tomatoes, rice and cheddar, baked covered until tender and topped with melted cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 stuffed peppers
Calories 437 kcal

Ingredients
  

  • 6 large bell peppers any color
  • 1 cup cooked rice white jasmine or any white rice
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 1 pound lean ground beef
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 15 ounces, or tomato sauce
  • 1 teaspoon Worcestershire sauce optional
  • 1/2 teaspoon Italian seasoning
  • 2 cups shredded cheddar cheese blend divided
  • salt and pepper to taste
  • 1 cup water for the baking dish

Instructions
 

  • If you don't have cooked rice, make some; 1/2 cup of uncooked rice makes a little more than you need.
  • Preheat the oven to 400°F with a rack in the middle. Cut the tops off the peppers as evenly as you can, remove the seeds and membranes, and chop the usable parts of the tops for the filling.
  • Stand the peppers cut side up in a 9x13-inch baking dish and pour 1 cup of water into the bottom of the dish.
  • Sauté the oil, onion and chopped pepper tops in a skillet over medium-high heat for 5 minutes. Add the ground beef and cook, breaking it up, until browned and no longer pink (160°F), about 8 minutes. Spoon out excess fat.
  • Stir in the garlic, crushed tomatoes, Worcestershire and Italian seasoning and let it warm through, then take the pan off the heat. Stir in the rice and 1 cup of the cheese, season with salt and pepper, and spoon the filling into the peppers.
  • Cover the dish tightly with foil and bake for 40 minutes. The peppers should still be a little firm to the touch; if they feel too firm, bake a little longer.
  • Sprinkle the remaining cheese on top and bake uncovered 5 to 10 minutes more, until the cheese melts and the filling is hot (165°F). Broil for a few minutes at the end if you want the cheese browned.

Notes

Water in the baking dish is not eaten. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 437kcalCarbohydrates: 24.5gProtein: 26.3gFat: 26.9gSodium: 448mgFiber: 4.8gSugar: 10.1g
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