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–+ servings
Stuffed Peppers with Rice and Beef finished recipe

Stuffed Peppers with Rice and Beef

A classic dinner featuring bell peppers stuffed with a flavorful mixture of beef, rice, and cheese, baked to perfection.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 stuffed peppers
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 6 large bell peppers about 2 1/2 pounds total, any color
  • 1 teaspoon olive oil for greasing the baking dish
For the Beef and Rice Filling
  • 1 tablespoon olive oil
  • 1 medium yellow onion about 6 ounces, finely diced
  • 1 pound lean ground beef
  • 3 medium garlic cloves finely minced
  • 1 can tomato sauce 15 ounces, divided
  • 2 cups cooked long-grain white rice cooled
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese divided
For Serving
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

Method
  1. Refrigerate leftover stuffed peppers within 2 hours of baking. Store them in an airtight container for up to 4 days.
  2. Reheat individual peppers in a covered baking dish at 350°F (175°C) for 20 to 25 minutes, or until the center reaches 165°F (74°C). Add a spoonful of tomato sauce or water to the dish before covering to prevent the filling from drying out. Individual portions can also be microwaved until thoroughly hot.
  3. To freeze, cool the baked peppers completely and wrap them individually. Place the wrapped peppers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The peppers will be slightly softer after freezing.

Notes

The filling should be moist but not runny. If it seems too wet, allow it to cook a bit longer in the skillet.

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