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Stuffed Bell Peppers Family Style pinterest

Stuffed Bell Peppers Family Style

These vibrant, edible vessels combine proteins, grains, and vegetables in one satisfying package. This hearty dish celebrates the tradition of gathering around the table for a homemade meal while providing a nutritious and colorful addition to your weekly menu rotation.
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Course: Main Course
Cuisine: American
Keyword: Stuffed Peppers, Ground Beef, Bell Peppers, Family Style, Comfort Food
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 peppers
Calories: 310kcal

Equipment

  • Baking Dish
  • Skillet
  • Aluminum Foil

Ingredients

For the Peppers

  • 6 large bell peppers mix of red, yellow, and green for visual appeal
  • 1 tablespoon olive oil

For the Filling

  • 1 pound lean ground beef 85/15 ratio works best
  • 1 medium onion finely diced (about 1 cup)
  • 3 garlic cloves minced
  • 1 cup cooked long-grain rice
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • salt and freshly ground black pepper to taste

For the Topping

  • 1 cup shredded cheddar cheese or a blend of cheddar and mozzarella
  • fresh parsley chopped, for garnish

Instructions

  • Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. If needed, trim a small slice from the bottoms so they stand upright. Brush the outsides lightly with olive oil and arrange them in a baking dish.
  • In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Add the diced onions and continue cooking until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant. Drain any excess grease if necessary.
  • Add the cooked rice, drained diced tomatoes, tomato paste, oregano, basil, and paprika to the skillet. Season with salt and pepper to taste. Stir well to combine all ingredients and allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
  • Spoon the filling mixture evenly into the prepared bell peppers. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the tops with shredded cheese, and return to the oven uncovered for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender.
  • Remove from the oven and let stand for 5 minutes. Garnish with freshly chopped parsley and serve hot, straight from the baking dish for a true family-style presentation.

Notes

For softer peppers, blanch them in boiling water for 3-5 minutes before stuffing to reduce the final baking time by up to 15 minutes.
Adding a pinch of baking soda to the meat while cooking helps it brown better and stay more tender.
For a more robust flavor profile, add 1 tablespoon of Worcestershire sauce or 2 teaspoons of Italian seasoning.
These peppers freeze exceptionally well for up to 3 months - cool completely before wrapping individually in foil, then place in freezer bags.

Nutrition

Calories: 310kcal | Carbohydrates: 26g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Sodium: 420mg | Potassium: 580mg | Fiber: 4g | Vitamin C: 169mg | Calcium: 150mg | Iron: 3mg
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