Stuffed peppers are a classic comfort food that brings warmth and flavor to any table. With a savory filling of beef and rice, these peppers are a hearty dish that’s perfect for family dinners or cozy gatherings.
Bell peppers are the star of the dish, serving as the edible vessel for our delicious filling. Choose large, firm ones for easier stuffing. Ground beef adds protein and richness; opt for lean meat to keep it balanced. White rice acts as a binder and stretches the filling, making it more substantial. Onion and garlic provide aromatic depth, while tomato sauce adds moisture and tanginess. Shredded mozzarella cheese finishes it all with a gooey, melty topping. Seasonings like salt, black pepper, and oregano bring everything together with perfect harmony. Finally, a splash of olive oil keeps everything from sticking and adds a touch of extra flavor.
Serve these stuffed peppers with a crisp green salad or roasted vegetables for a well-rounded meal. A side of crusty bread is perfect for sopping up any extra sauce. For a touch of freshness, sprinkle chopped parsley or basil over the top just before serving.
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready once you’ve assembled the peppers. Next, take your bell peppers and carefully slice off the tops, then remove the seeds and membranes inside. This creates a perfect little bowl for your filling.
In a skillet, heat up some olive oil over medium heat. Toss in the chopped onions and minced garlic, cooking until they’re nice and translucent. This should take about 5 minutes. The aroma will be incredible, a hint that you’re on the right track.
Add the ground beef to the skillet. Break it up with a spatula and let it cook until it’s browned and crumbled. This should take another 5 to 7 minutes. Once that’s done, stir in the cooked rice, half of the tomato sauce, salt, black pepper, and oregano. Mix everything well so the flavors meld together beautifully.
Now, stuff each prepared bell pepper with your beef and rice mixture. Pack it in there but don’t overfill, as it might spill out while baking. Place your stuffed peppers upright in a baking dish. Pour the remaining tomato sauce over the top of each pepper, letting it run down the sides.
To help steam the peppers, add a little water to the bottom of the baking dish. Cover the dish with aluminum foil and pop it into your preheated oven. Let it bake for 35 minutes. After that, remove the foil, sprinkle mozzarella cheese over each pepper, and return it to the oven for another 10 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and slightly golden.
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