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Easy Stuffed Peppers Dinner

Mouthwatering Easy Stuffed Peppers Dinner Your Family Will Love

This Easy Stuffed Peppers Dinner features ground beef, rice, and cheese, creating a dish your family will adore in just 20 minutes!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 units Bell Peppers Choose firm, vibrant peppers for the best flavor and texture.
For the Filling
  • 1 pound Ground Beef Can be replaced with ground turkey or plant-based alternatives.
  • 1 cup Cooked Rice Quinoa or cauliflower rice works beautifully for a gluten-free option.
  • 1 small Onion Finely chopped.
  • 2 cloves Garlic Mince for maximum impact.
  • 1 cup Tomato Sauce Opt for crushed tomatoes for a chunkier texture.
  • 1 cup Diced Tomatoes Drain them if you prefer a less moist filling.
  • 1 tablespoon Italian Seasoning Fresh herbs can elevate the dish even further.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Toppings
  • 1 cup Mozzarella Cheese Cheddar or pepper jack can add unique flavors.
  • 1/4 cup Parmesan Cheese Nutritional yeast is a great vegan substitute.
  • 1 tablespoon Olive Oil Feel free to use vegetable or canola oil if preferred.
  • 1 tablespoon Fresh Parsley Sprinkle before serving for color and freshness.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Cutting Board
  • Knife

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off each bell pepper and remove the seeds.
  3. Rinse the insides and set them upright in a baking dish.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes.
  5. Add 1 pound of ground beef to the skillet, breaking it up. Cook for 5-7 minutes until browned.
  6. Combine the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper in the skillet with the beef and simmer for 5 minutes.
  7. Fill each bell pepper with the warm mixture, packing it firmly.
  8. Place the stuffed peppers in the baking dish and add about 1 cup of water to the bottom, cover with aluminum foil, and bake for 35 minutes.
  9. Remove the foil, sprinkle mozzarella and Parmesan cheese over the tops, and bake uncovered for 10-15 minutes until the cheese is melted and golden brown.
  10. Let the peppers cool for a few minutes, garnish with fresh parsley, and serve warm.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 150mgCalcium: 15mgIron: 15mg

Notes

These stuffed peppers can be made ahead of time and stored in the fridge or frozen for later meals.

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