Mamas Stuffed Bell Peppers
Indulge in the heartwarming flavors of Mama’s Stuffed Bell Peppers, a comforting classic that's perfect for a family dinner. This recipe features tender bell peppers generously filled with a savory mixture of seasoned ground beef, fluffy white rice, diced tomatoes, and aromatic garlic and onion. Topped with gooey melted mozzarella cheese, these peppers come together with a quick oven bake that keeps them juicy and flavorful. With hints of Italian seasoning and a touch of tomato paste for richness, every bite is bursting with hearty, homestyle goodness. Perfect for meal prep or a dinner centerpiece, this easy stuffed bell pepper recipe is a wholesome, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 medium bell peppers
- 1 pound ground beef
- 1 cup cooked white rice
- 0.5 cup yellow onion, diced
- 2 pieces garlic cloves, minced
- 14.5 ounces diced tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and dice the tops to use in the filling.
Heat olive oil in a large skillet over medium heat. Add diced onion, diced pepper tops, and minced garlic. Sauté until softened, about 3-4 minutes.
Add ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess grease if needed.
Stir in the cooked rice, canned diced tomatoes (with juices), tomato paste, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to combine.
Fill each bell pepper with the beef and rice mixture, packing it gently.
Place the stuffed peppers upright in a baking dish. Pour water into the bottom of the dish to help steam the peppers as they bake.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle shredded mozzarella cheese over each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove peppers from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 31.6 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3326 mg | 71% | |
*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.
