Beef Stuffed Peppers
Transform your weeknight dinners with these irresistible Beef Stuffed Peppers—an all-in-one meal that's hearty, flavorful, and brimming with wholesome ingredients. Tender bell peppers are filled to the brim with a savory mixture of seasoned ground beef, aromatic garlic, diced onions, and perfectly cooked white rice, all simmered together with rich tomato paste, zesty Worcestershire sauce, and fragrant dried herbs like oregano and basil. Topped with a generous layer of melted mozzarella cheese and optionally garnished with fresh parsley, these stuffed peppers bake to perfection, combining the natural sweetness of the roasted peppers with the robust flavors of the filling. Ready in just over an hour and perfect for meal prep, this recipe is a comforting, oven-baked classic that’s as nutritious as it is delicious. Whether you're feeding the family or impressing guests, these cheesy, baked stuffed peppers are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium bell peppers
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 pound ground beef
- 1 cup cooked white rice
- 1 14-ounce can of diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking up the meat with a spatula, until browned and cooked through, about 8-10 minutes.
Stir in the cooked rice, diced tomatoes, tomato paste, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper. Mix until well combined and cook for another 5 minutes, allowing the flavors to meld.
Fill each prepared bell pepper with the beef and rice mixture, packing them tightly.
Place the stuffed peppers upright in a baking dish. Pour a small amount of water into the bottom of the baking dish to help steam the peppers in the oven.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the stuffed peppers with mozzarella cheese, and return to the oven uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool slightly before serving.
Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 40.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1109 mg | 85% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3680 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
