Parmesan Beef Stuffed Bell Peppers
Elevate your dinner game with these irresistible Parmesan Beef Stuffed Bell Peppers—a hearty, flavorful dish perfect for weeknights or special occasions. Vibrant bell peppers are hollowed out and filled with a savory mixture of seasoned ground beef, fluffy rice, tangy tomato sauce, and nutty Parmesan cheese. Topped with gooey melted mozzarella and baked to perfection, these stuffed peppers offer the perfect balance of tender veggies and rich, cheesy indulgence. Easy to customize with your choice of colorful red, yellow, or green peppers, this recipe is a crowd-pleaser that’s both comforting and nutritious. Ready in just one hour, it's an ideal all-in-one meal that pairs beautifully with a crisp green salad or crusty garlic bread. Great for meal prep, family dinners, or impressing guests! Keywords: Parmesan Beef Stuffed Bell Peppers, stuffed peppers recipe, ground beef dinner, easy stuffed bell peppers, cheesy baked peppers.
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Recipe Information
Ingredients
- 4 whole Bell peppers (red, yellow, or green)
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Cooked white or brown rice
- 1 cup Tomato sauce
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and discard the tops or chop them to add to the filling mixture, if desired.
In a large skillet, heat the olive oil 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 another 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Stir in the cooked rice, tomato sauce, Parmesan cheese, Italian seasoning, salt, and pepper. Cook for about 2 minutes, allowing the mixture to come together.
Arrange the hollowed-out bell peppers in a baking dish, standing upright.
Spoon the beef and rice mixture evenly into the bell peppers, pressing it down gently to pack the filling.
Top each stuffed pepper with shredded mozzarella cheese.
Add about 1/4 inch of water to the bottom of the baking dish to keep the peppers moist while baking.
Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling and the peppers are tender.
Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 35.0 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1047 mg | 81% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2638 mg | 56% | |
*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.
