These stuffed peppers use a savory beef-and-rice filling and a small amount of mozzarella for a browned finish. Whole peppers make individual portions, with a broad opening for filling after the tops and seeds are removed. Pre-baking softens the shells before the cooked filling goes in, which helps both components finish together. Red, yellow and orange peppers are sweeter; green peppers bring a firmer, slightly bitter flavor.
What makes this recipe work
Use cooked rice in the filling, not dry rice, because the brief final bake cannot reliably cook raw grains. The dry rice quantity in the ingredients yields roughly 2–2 1/4 cups cooked. Simmer the tomato sauce until thick so the pepper cavities do not flood. If using leftover rice instead, measure 2 cups, keep it refrigerated until needed, and ensure the assembled filling reaches 165°F. Select peppers of similar size for even cooking. Add hot water around the dish if it evaporates completely, rather than pouring it over the filling.
Planning your cooking
Yield: 6 servings. Allow approximately 25 minutes of preparation, 60 minutes of cooking, and 5 minutes of marinating, rising or resting. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.
Beef Stuffed Bell Peppers with Rice and Mozzarella
Ingredients
Method
- Heat oven to 375°F (190°C). Put rice, 1 1/2 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, cover and cook over low heat about 15 minutes, or follow the rice package. Turn off the heat and stand covered 5 minutes, then fluff.
- Arrange peppers upright with openings facing up in a large baking dish, using two dishes if necessary to avoid stacking. Add 1/2 cup water around the peppers, cover with foil and bake 15 minutes to begin softening them.
- Meanwhile heat oil in a wide skillet. Soften onion 5 minutes, then brown beef 7–8 minutes. Add garlic, tomato paste and oregano and stir 1 minute. Add crushed tomatoes, remaining salt and pepper; simmer 8 minutes until thick rather than soupy.
- Fold cooked rice and half the mozzarella into the beef mixture. Carefully remove foil from peppers, tilting it away from your face to release steam. Divide the filling among six peppers, mounding it gently without pressing hard. Top with remaining cheese.
- Cover loosely and bake another 20 minutes, then uncover and bake 10–15 minutes, until peppers are tender to a knife and the filling reaches 165°F (74°C). Rest 5 minutes and sprinkle with parsley. One serving is one filled pepper; cooking rice and browning beef overlap the pepper pre-bake.
Notes
Questions and useful substitutions
Can I swap ground turkey? Yes, brown it thoroughly and use the same final 165°F temperature check. Can I make this without cheese? Omit it; the rice and tomato mixture still holds together. How soft should peppers be? A knife should pierce the thickest part easily, while the peppers remain intact enough to lift.
Storage and reheating
Refrigerate within 2 hours for 3–4 days. Reheat covered with a little water in the dish until the center reaches 165°F (74°C). Freeze cooled peppers for up to 2 months for best texture, then thaw in the refrigerator before reheating.
Estimated nutrition per serving
Rough estimates for one of 6 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 37 g |
| Protein | 26 g |
| Total fat | 17 g |
| Saturated fat | 7 g |
| Fiber | 5 g |
| Total sugars | 10 g |
| Sodium | 700 mg |
What to cook next
For a complementary side or another dinner idea, explore ground beef tacos and cottage pie. Browse the dinner collection for more ideas.
