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Savory Cheesy Ground Beef Stuffed Bell Peppers with Italian Rice

savory cheesy ground beef stuffed bell peppers - featured image
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A hearty and comforting stuffed bell pepper recipe featuring savory ground beef, Italian-seasoned rice, and a melty cheesy topping. Perfect for quick family dinners with a flavorful Italian twist.

Ingredients

Scale
  • 4 large bell peppers (any color, tops sliced off and seeds removed)
  • 1 lb ground beef (85% lean)
  • 1 cup cooked Italian rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese (for topping)
  • 1 cup canned diced tomatoes, drained
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning (or mix of oregano, basil, and thyme)
  • Salt and pepper, to taste
  • For the Italian Rice:
  • 1 cup long grain white rice, cooked
  • 1 tbsp butter or olive oil
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley or fresh chopped parsley
  • Salt, to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice tops off bell peppers and remove seeds and membranes. Rinse and pat dry.
  3. Cook Italian rice: In a medium saucepan, melt butter or heat olive oil over medium heat. Add cooked rice, garlic powder, parsley, and salt. Stir to combine and warm through. Remove from heat and set aside.
  4. Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef to skillet, breaking apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat.
  6. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes to blend flavors.
  7. Turn off heat and mix in cooked Italian rice and half of the shredded mozzarella cheese. Stir well.
  8. Stuff each bell pepper with the beef and rice mixture, packing gently but firmly.
  9. Place stuffed peppers upright in a baking dish. Sprinkle remaining mozzarella and Parmesan cheese evenly over the tops.
  10. Cover dish loosely with foil and bake for 25 minutes.
  11. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
  12. Let peppers rest for 5 minutes before serving.

Notes

Drain diced tomatoes well to avoid soggy peppers. Use day-old rice for better texture. Cover baking dish for first 25 minutes to soften peppers, then uncover to brown cheese. Shred your own cheese for better melting. Can prepare filling a day ahead. For gluten-free, use brown rice or quinoa. Dairy-free cheese alternatives can be used for lactose intolerance.

Nutrition

Keywords: stuffed bell peppers, ground beef, Italian rice, cheesy stuffed peppers, comfort food, easy dinner, family meal

Find it online: https://cooksybite.com/savory-cheesy-ground-beef-stuffed-bell-peppers-with-italian-rice-recipe/