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Four baked Ground Beef Stuffed Bell Peppers, topped with melted cheese and parsley, in a baking dish.

Ground Beef Stuffed Bell Peppers

Growing up, stuffed bell peppers were a staple in our household, a dish my nonna perfected with a unique blend of spices and love. After a gluten-free diagnosis, I adapted the recipe to keep those cherished flavors. This dish brings back memories of family gatherings and warmth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 peppers
Course: Dinner
Cuisine: American
Calories: 368
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 large bell peppers
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 1 pound lean ground beef
  • 1.5 cups cooked rice
  • 1 15-ounce can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Cheese and Garnish
  • 1 cup shredded mozzarella cheese divided Use half for mixing, half for topping
  • 0.5 cup grated Parmesan cheese
  • Fresh chopped parsley for garnish

Equipment

  • Knife Block Set
  • Cutting board
  • Rectangular Ceramic Baking Dish (9x13)
  • Anodized Nonstick Cookware

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9x13 baking dish.
  2. Slice the tops off the bell peppers and remove seeds and membranes. Arrange peppers upright in the baking dish. Remove the stems from the tops of the peppers and dice them. Set the diced tops aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion, the reserved chopped pepper tops, and garlic. Cook until softened, about 3 minutes.
  4. Add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 6–8 minutes.
  5. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until the mixture is well combined. Remove from heat and stir in half of the mozzarella and all the Parmesan cheese.
  6. Spoon the beef and rice mixture evenly into the prepared peppers.
  7. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the tops with the remaining mozzarella cheese, and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
  8. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 368kcalCarbohydrates: 29gProtein: 26gFat: 17gSaturated Fat: 7gCholesterol: 71mgSodium: 1045mgPotassium: 888mgFiber: 5gSugar: 10gVitamin A: 5656IUVitamin C: 217mgCalcium: 224mgIron: 4mg

Notes

For this stuffed bell peppers recipe, select peppers that are round and wide rather than tall to allow more room for the filling. Store any leftovers in an airtight container; they keep for about 3-4 days in the fridge. You can freeze the baked stuffed peppers for up to 3 months. Thaw them in the fridge overnight before reheating them in a 350°F oven until heated through.

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