Stuffed Peppers
Bell peppers filled with seasoned ground beef and rice, topped with tomato sauce and melted mozzarella.
ModeratePrep: 15 minCook: 45 minServes 4Oven Roast
Ingredients
- ●4-6 bell peppers
- ●1.5 lbs ground beef, 80/20
- ●1 Cup rice
- ●1 can tomato sauce
- ●Shredded mozzarella cheese
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●Aluminum foil
- ●Optional: diced onions and peppers to mix in
Assembly
- 1.Preheat your oven to 375°F.
- 2.Cut the tops off your bell peppers and clean out the seeds. Cut a thin slice off the bottom of each so they sit flat in the baking dish.
- 3.Place the peppers upright in a baking dish and roast for about 20 minutes to soften them.
- 4.While peppers roast, cook rice in a rice cooker.
- 5.Brown ground beef (about 80/20) in a pan. Drain excess fat if needed. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- 6.Mix the cooked rice and seasoned ground beef together. You can also add diced onions and peppers to the mix if you want.
- 7.Remove the peppers from the oven and stuff each one generously with the beef and rice mixture.
- 8.Pour canned tomato sauce over the top of each pepper and around the base in the dish.
- 9.Top each pepper with shredded mozzarella cheese.
- 10.Cover the dish with aluminum foil and bake for another 20 minutes.
- 11.Remove the foil and switch to broil — watch carefully until the cheese is browned and slightly crispy on top.
- 12.Remove and serve.
Photo coming soon
The Story
“Probably an underrated dish for a lot of people. The move is to roast the peppers first so they soften up, then stuff them with the beef and rice mixture. Cut a little off the bottom so they sit flat in the dish — otherwise they'll roll around on you. The broil at the end to brown the mozzarella on top makes a huge difference. You get that slightly crunchy, browned cheese on top that looks really nice and tastes even better.”
