Stuffed Peppers with Rice Recipe
Hearty and flavorful, these oven-baked stuffed bell peppers are brimming with a savory combination of seasoned ground beef, tomato sauce, and tender white rice, all crowned with melted mozzarella and finished with a touch of fresh parsley.
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Servings: 6
Ingredients
- 1 1/2 cups cooked white rice ensure it's pre-cooked, not raw
- 6 bell peppers choose any variety or mix of colors
- 2 tablespoons parsley finely chopped
- 2 teaspoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 cup finely diced onion
- 1 1/2 pounds ground beef preferably 90% lean
- 15- ounce can of tomato sauce
- Salt and pepper to your preference
- Cooking spray
- 2 teaspoons minced garlic
- 1 1/2 cups shredded mozzarella cheese divided
Instructions
- Preheat the oven to 350°F and lightly grease a large baking dish using cooking spray.
- Remove the tops from the bell peppers and discard the seeds and membranes. Arrange them cut-side down in the prepared dish and pour in 1 1/2 cups of water.
- Cover tightly with foil and bake for 25 minutes.
- In the meantime, warm the olive oil in a large skillet set over medium heat. Add the ground beef, season with salt and pepper, and cook for 5–6 minutes, breaking it up until fully browned.
- Incorporate the onion and cook until softened, approximately 3–4 minutes. Mix in the garlic and sauté briefly for about 30 seconds.
- Stir in the cooked rice, tomato sauce, and Italian seasoning. Blend well, then fold in 1/2 cup of mozzarella and adjust salt and pepper to taste.
- Carefully drain the water from the peppers, turn them cut-side up, and generously stuff each with the meat and rice mixture.
- Sprinkle the remaining mozzarella evenly over the tops. Cover and return to the oven for an additional 20 minutes, then uncover and bake for a final 10 minutes until the cheese is melted and golden and the peppers are tender.
- Garnish with chopped parsley just before serving.
Notes
Opt for peppers with stable, flat bases for best presentation; if needed, slice a thin layer off the bottoms to help them stand.
Always use fully cooked rice—uncooked rice will not soften properly in this preparation.
If using a fattier cut of beef, drain the excess grease after browning to prevent a greasy filling.
Always use fully cooked rice—uncooked rice will not soften properly in this preparation.
If using a fattier cut of beef, drain the excess grease after browning to prevent a greasy filling.