Description
This Ground Beef Stuffed Peppers recipe is a hearty and easy meal perfect for weeknight dinners. Tender bell peppers are filled with a savory mixture of lean ground beef, rice, Italian seasonings, and cheeses, then baked to perfection with marinara sauce for a comforting and flavorful dish that serves 8.
Ingredients
Vegetables
- 4 bell peppers, any color
- 1 medium yellow onion, small diced
- ½ cup finely chopped fresh parsley
Meat & Dairy
- 1 pound lean ground beef
- ⅓ cup finely grated parmesan cheese
- 1 cup Italian cheese blend, divided
Pantry Items & Spices
- 2 teaspoons olive oil
- ¾ teaspoon kosher salt (divided: ¼ tsp for onions, ½ tsp for beef)
- 1 teaspoon no salt added Italian seasoning
- 1 teaspoon granulated garlic powder
- ⅛ teaspoon red pepper flakes
- 1 ½ cups cooked long grain rice
- 2 cups marinara sauce, divided
Instructions
- Preheat and prepare peppers: Preheat the oven to 375°F. Spray a high-sided 9x13 baking dish with olive oil cooking spray and spread 1 cup of marinara sauce evenly on the bottom. Cut each bell pepper in half lengthwise, remove seeds and membranes, and arrange cut side up in the baking dish.
- Sauté onions: Heat a large high-sided skillet over medium heat. Add olive oil, diced onion, and ¼ teaspoon kosher salt. Cook, stirring occasionally, for 3-5 minutes until the onions begin to soften.
- Cook ground beef with seasonings: Add the ground beef to the skillet and season with ½ teaspoon kosher salt, Italian seasoning, garlic powder, and red pepper flakes. Break the beef into small pieces and cook for 5-7 minutes until browned and cooked through.
- Combine filling ingredients: Remove the skillet from heat. Stir in the remaining 1 cup marinara sauce, cooked rice, chopped parsley, parmesan cheese, and ½ cup of the Italian cheese blend until just combined.
- Stuff peppers and bake: Evenly fill each bell pepper half with about a heaping ½ cup of the beef and rice mixture. Sprinkle the remaining ½ cup Italian cheese on top. Cover the baking dish tightly with foil and bake for 30-35 minutes. Then remove the foil and bake uncovered for an additional 5-10 minutes, until the cheese is browned and bubbling.
Notes
- Use any color bell peppers you prefer; mixed colors add visual appeal.
- Cooking time may vary slightly depending on your oven and pepper size.
- For a lower sodium version, use low-sodium marinara and reduce added salt to taste.
- Cook rice ahead of time or use leftover rice for convenience.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
