Cheesy Stuffed Bell Peppers are a delicious and hearty dish that can be made with a variety of fillings. Below is a simple and tasty recipe for cheesy stuffed bell peppers using ground beef, rice, and plenty of cheese!
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey/chicken for a lighter option)
- 1 cup cooked rice (white or brown)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste (optional, for richer flavor)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat oven and prepare the peppers:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand up straight. Set aside.
- Cook the filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
- Add the ground beef (or turkey/chicken) to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, diced tomatoes, oregano, basil, salt, pepper, and tomato paste (if using). Mix well and cook for an additional 3-4 minutes, allowing the flavors to combine. Remove from heat.
- Add the cheese:
- Stir in the shredded cheddar cheese, mozzarella cheese, and Parmesan (if using) into the filling mixture until it is well combined and the cheese is melted into the filling.
- Stuff the peppers:
- Carefully stuff each bell pepper with the cheesy beef and rice mixture, pressing gently to pack the filling in.
- Bake:
- Arrange the stuffed peppers in a baking dish. If you have any leftover filling, you can spoon it around the peppers in the dish.
- Cover the baking dish with aluminum foil and bake for about 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.
- Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- Garnish with fresh parsley if desired and serve immediately.
Enjoy your cheesy stuffed bell peppers as a satisfying meal, perfect for a cozy dinner!