Description

A hearty, one-pan comfort food dish featuring bell peppers stuffed with a savory mixture of ground beef, rice, tomato sauce, and topped with melted cheddar cheese. Perfect for meal prep and family dinners.

Ingredients

Scale

1 pound ground beef (80/20 lean-to-fat ratio)
1 cup long-grain white rice (uncooked)
4 large bell peppers (any color)
1 medium onion, finely diced
3 cloves garlic, minced
1 cup tomato sauce
1/2 cup beef broth
1 teaspoon Italian seasoning
Salt and black pepper to taste
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese (optional)
2 cups water or broth (for cooking rice)
Pinch of salt (for cooking rice)

Instructions

Preheat oven to 375°F (190°C).
Wash bell peppers and slice off the tops about 1/2 inch down. Scrape out seeds and white membranes with a spoon. Place upright in a 9×13 inch baking dish.
Rinse rice under cold water. In a small saucepan, combine rice, 2 cups water (or broth), and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
Heat a large skillet over medium-high heat. Add ground beef and break into small crumbles. Cook for 6-8 minutes until browned. Drain excess grease if necessary, leaving a little for flavor.
Reduce heat to medium. Add diced onion to the beef and cook for 2-3 minutes until softened. Add garlic and Italian seasoning, stirring for 30 seconds until fragrant.
Pour in tomato sauce and beef broth. Simmer for 2 minutes. Stir in the cooked rice and mix until evenly coated. Taste and adjust salt and pepper.
Fill each pepper generously with the meat and rice mixture, mounding slightly on top. Sprinkle shredded cheese evenly over the top of each pepper.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until peppers are tender and cheese is bubbly and golden.
Let rest for 5 minutes before serving.

Notes

For best results, shred your own cheese to avoid anti-caking agents. If using brown rice, cook it fully beforehand as it takes longer to soften. Peppers can be pre-boiled for 5 minutes if a softer texture is preferred. Leftovers can be stored in the fridge for up to 4 days or frozen for 2-3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 420
Sugar: 8
Sodium: 600
Fat: 20
Saturated Fat: 10
Carbohydrates: 35
Fiber: 4
Protein: 25

Keywords: stuffed peppers, ground beef, rice, comfort food, meal prep, cheesy, dinner recipe, family friendly