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Cheesy Stuffed Bell Peppers Recipe Easy Homemade Beef Rice Meal

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A comforting and easy-to-make stuffed bell peppers recipe featuring juicy ground beef, fluffy rice, and melty cheddar cheese baked to perfection.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound (450g) ground beef (80/20 preferred)
  • 1 cup (190g) uncooked white rice (long grain or jasmine)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) tomato sauce
  • 1 to 1½ cups (100-150g) shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce (optional)
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • 2 cups (480ml) beef broth or water

Instructions

  1. Preheat your oven to 375°F (190°C). Prepare bell peppers by slicing off the tops and scooping out seeds and membranes. Set aside.
  2. Cook the rice: In a medium saucepan, bring 2 cups (480ml) beef broth or water to a boil. Add 1 cup (190g) rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and fluff with a fork.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; cook 2-3 minutes until fragrant and translucent.
  4. Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Stir in Worcestershire sauce, salt, pepper, and dried Italian herbs. Mix in tomato sauce and cooked rice, combining thoroughly. Adjust seasoning as needed.
  6. Spoon beef and rice mixture evenly into each hollowed bell pepper. Pack gently but do not overfill.
  7. Place stuffed peppers upright in a baking dish. Spread any extra filling around the peppers.
  8. Sprinkle shredded cheddar cheese generously over the top of each pepper.
  9. Bake uncovered for 25-30 minutes or until peppers are tender and cheese is bubbly and golden.
  10. Let peppers rest for 5 minutes before serving.

Notes

Cook rice separately to avoid mushy filling. Drain excess fat from beef for less greasy filling. Tent peppers with foil halfway through baking if cheese browns too quickly. Filling can be made a day ahead and refrigerated. Freeze stuffed peppers before baking for up to 2 months; add 15-20 minutes to baking time when baking from frozen.

Nutrition

Keywords: stuffed bell peppers, cheesy stuffed peppers, beef and rice stuffed peppers, easy weeknight dinner, comfort food, baked stuffed peppers

Find it online: https://cooksybite.com/cheesy-stuffed-bell-peppers-recipe-easy-homemade-beef-rice-meal/