Moms Easy Stuffed Bell Peppers
Transform your weeknight dinners with Mom's Easy Stuffed Bell Peppers—a nostalgic, wholesome recipe packed with comforting flavors and hearty ingredients. This family-favorite dish features tender bell peppers filled to the brim with a savory blend of seasoned ground beef, fluffy rice, and aromatic garlic and onions, all bound together with rich tomato sauce. Finished with a generous layer of melted mozzarella or cheddar cheese, these vibrant stuffed peppers are as visually appealing as they are delicious. Perfectly balanced with a prep time of just 20 minutes and a bake time under an hour, this crowd-pleaser is an ideal choice for busy weeknights or casual family gatherings. Serve them as a complete meal or pair with a fresh side salad for a nutritious and satisfying feast!
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Recipe Information
Ingredients
- 4 bell peppers (medium-large, any color)
- 1 pound ground beef (85% lean)
- 1 cup cooked white or brown rice
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1.5 cups tomato sauce
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 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. Lightly brush the outside of the peppers with olive oil and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until no longer pink, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the cooked rice, 1 cup of tomato sauce, Italian seasoning, salt, and black pepper. Mix until well combined and heated through. Remove the skillet from heat.
Stuff each bell pepper with the beef and rice mixture, packing it down gently but not overfilling.
Place the stuffed peppers upright in a baking dish. Pour the remaining 1/2 cup of tomato sauce around the peppers in the dish and add 1/2 cup of water for steam.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle shredded cheese over the top of each pepper, and return to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Carefully remove the dish from the oven and let the peppers cool slightly before serving.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 35.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1128 mg | 24% | |
*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.
