These easy stuffed bell peppers with ground beef and rice are topped with cheese and make for a simple, hearty, healthy, wholesome, and delicious, family-favorite meal!
Slice off the tops of each pepper and scoop out any seeds from within.You can bake the tops along with the peppers or slice them up to use in other recipes (salads, stir-fries, etc). Alternatively, you can prepare this recipe as smaller portions of pepper halves by slicing them in half lengthwise.
Transfer the peppers cut-side-down to a high-sided baking dish and brush or spray them with oil.
Bake them for 10-15 minutes to soften (less if you want more of a "bite" and more for softer results).During this time, the peppers will release some liquid, but there's no need to discard it.
While the peppers par-cook, prepare the rice (unless you have some leftovers). To avoid mushy rice, cook it al dente for about 10-12 minutes.
Finely mince the garlic and dice the onion. Then heat a large skillet over medium heat and add the onion. Sauté it until it turns translucent (3-4 minutes). Then add the garlic and stir well.
Add the minced beef and seasonings, and cook, using your spoon/spatula to break down the meat while it cooks. If you're using fattier meat, feel free to drain any excess grease.
When it's almost fully cooked, add the cooked rice and tomato passata, stir well, and continue to simmer for just 3-4 minutes.At this point, taste the filling and adjust any of the seasonings to taste.
To assemble the stuffed peppers, fill them halfway with the meat mixture, add a cheese layer, fill the remaining space with more meat, and top with more cheese.Alternatively, only use cheese on top if preferred.If any peppers are toppling, remove a thin slice from the bottom to make it level.
Fill the passata can with water (or use 1 cup water with a tbsp tomato paste). Then pour that into the pan for a mildly tomatoey sauce at the bottom of the dish.
Bake the peppers for about 15 minutes until the cheese melts and is bubbly on top. If wanted, increase for an extra 5-10 minutes for more tender peppers.
Remove the peppers from the oven, garnish them with fresh parsley, and enjoy!
Storage Instructions
Store: Allow them to cool, and store any leftovers in a covered/airtight container in the fridge for up to 3 days.Reheat: The quickest method is to microwave them for between 1½-3 minutes at full power. You could also heat them in the oven at 350ºF/175ºC until warm (about 15-20 minutes from chilled or closer to 45-60 minutes from frozen).
Notes
If you’d prefer Mexican/taco stuffed peppers, swap the Italian seasoning for taco seasoning and (optionally) add some corn/beans to the beef filling. You could also use pepper jack cheese/Monterey jack cheese.These peppers are incredibly versatile. Along with swapping out the protein, carb, and cheese, you can add more flavor and/or texture with:
Spice: Add heat to the filling with chili/cayenne pepper or red pepper flakes.
More veggies: Get a nutritional boost by stirring in some:
Spinach/kale
Diced tomatoes
Peas/corn
Finely grated carrot and/or zucchini
Sliced mushrooms
Shredded broccoli
Crunch: Sprinkle over breadcrumbs or crushed nuts for a crunchy topping.
Check the blog post for more tips on how to make ahead, serving recommendations, and answers to top FAQs.