Stuffed Peppers with Ground Beef and Rice

cheesy stuffed peppers with rice and ground beef cut open in half

5 from 2 votes

Stuffed Peppers with Ground Beef and Rice

These are the BEST stuffed peppers ground beef and rice! I love the hearty filling of seasoned beef, rice, zucchini, tomatoes and mozzarella baked until melty. Best of all, you don't need to par-boil the peppers. My "steam-in-the-pan" method keeps dinner easy and streamlined!

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 501kcal

Author: Tania

Equipment

Ingredients

6 bell peppers assorted colors, about the same size
1 pound ground beef 20 percent fat
Olive oil
Salt and pepper
½ a yellow onion small-diced
1 medium zucchini diced
5 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried Italian seasoning
1 (15-ounce) can diced tomatoes with all its juices
2 cups cooked long grain rice or any kind of rice
¼ cup chopped fresh Italian parsley plus more garnish
2 cups shredded mozzarella cheese
¼ cup shredded parmesan cheese
⅓ cup HOT boiled water for the baking pan

Instructions

Preheat oven to 375ºF.
Prep bell peppers: Slice off the top from the peppers, remove the seeds and membrane, and trim the inside as needed. Set aside.
Cook ground beef: In a large deep skillet over medium heat, cook the ground beef, breaking it up until browned and cooked through. Drain or absorb any excess fat with paper towel.
Add veggies and aromatics: Push the beef to one side of the skillet. Add more oil to the pan and saute diced onions and zucchini for about 5 minutes. Bring everything back together. Then stir in minced garlic, tomato paste and Italian seasoning for another 2 minutes until fragrant.
Finish the filling: Stir in the canned diced tomatoes (with all its juices) and the cooked rice. Let it cook until warmed through, stirring occasionally. Add chopped fresh Italian parsley and about ½ cup of the shredded cheese until incorporated. Set aside.
Assemble: Fill the peppers with the prepared filling. Arrange them on a baking dish, filling side up, making sure they fit snug to prevent tipping over. Optional - place the bell peppers caps back on.
Bake: Add a layer of hot boiled water to the bottom of the baking pan, about a ¼ inch layer (or ~ ⅓ cup). Cover the pan tightly with aluminum foil. Bake for 40-45 minutes or until the peppers are tender to your liking. Note: The hot water will create steam trapped inside and soften the peppers.
Top with cheese and finish baking: Remove the foil. Move the pepper caps to the side (if using) and top each pepper generously with the remaining mozzarella and parmesan cheese. Return to the oven and bake for another 10 minutes until melted. Broil for 1 minute at the end until golden on top. Enjoy!

Video

Notes

Ground beef: It needs to be browned and fully cooked first, with excess fat drained This way, it’s more flavorful and avoids a soggy or greasy filling.
The rice needs to be fully cooked. Note that 1 cup of uncooked rice yields ~2.5 to 3 cups of cooked rice.
How to soften bell peppers without par-boiling: We use the pan steam method. Pour about ¼ inch of boiling hot water into the bottom of the baking dish before covering. This creates steam in the oven and softens the peppers perfectly.
Let bake undisturbed. Cover the dish tightly with foil and keep it sealed for the full 40-45 minutes so the steam doesn’t escape.
How to prevent peppers from tipping over: Use a baking dish that fits the peppers snugly so they support each other. Or trim a very thin slice off the bottoms (without cutting through) to help them stand upright.
Make ahead: Fully assemble the peppers, cover tightly, and refrigerate up to 1 day in advance. Prior to baking, let them sit on the counter for 30 mins so they are not so cold, then bake as directed.
Freeze either baked or unbaked, but leave off the cheese until baking time for best texture. Wrap each pepper individually in foil and store in freezer-safe bags for 2-3 months.
Baking unbaked frozen peppers: thaw overnight in the fridge, then bake as directed for 60-65 minutes, then add the cheese and return to the oven for another 10 mins.
Baking baked frozen peppers: thaw overnight, then reheat at 350°F for about 30–35 minutes until heated through, adding cheese during the last 10 minutes.

Substitutions and Variations

Ground beef: Ground turkey, ground chicken, Italian sausage
Rice: Brown rice, quinoa or farro
Cheese: White cheddar, Monterey Jack, provolone
Veggies: Zucchini, yellow squash, mushrooms, spinach.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition