Easy Stuffed Peppers
Easy homemade stuffed peppers recipe with ground beef, rice, and melted cheese. Ready in 70 minutes!
Ingredients
- 5 medium bell peppers, any color
- 1.25 pounds ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups cooked white or brown rice
- 1 can (15 ounces) tomato sauce
- 0.5 cup beef broth
- 1.5 cups shredded cheddar cheese
- 0.75 cup shredded mozzarella cheese
- 1.5 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon Italian seasoning
- 0.75 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat your oven to 350°F and position a rack in the middle.
- 2
Bring a large pot of water to a rolling boil, then carefully place whole peppers in the water and blanch for 8 minutes until they soften slightly; remove with tongs and cool on a cutting board.
- 3
While peppers cool, heat olive oil in a large skillet over medium-high heat until shimmering.
- 4
Add the diced onion to the hot oil and cook, stirring occasionally, for 5 minutes until softened and translucent.
- 5
Stir in the minced garlic and cook for another 60 seconds until fragrant.
- 6
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, for 8-10 minutes until browned throughout with no pink remaining.
- 7
Pour the tomato sauce and beef broth into the beef mixture, then stir in the Worcestershire sauce, cumin, Italian seasoning, paprika, salt, and black pepper.
- 8
Remove the skillet from heat and gently fold in the cooked rice and 0.75 cup of the cheddar cheese until everything is well combined.
- 9
Cut the top quarter off each cooled pepper and remove the seeds and white membranes using a small spoon, creating a hollow vessel.
- 10
Spoon the beef and rice filling evenly into each pepper cavity, mounding it slightly at the top.
- 11
Pour any remaining sauce from the skillet onto the bottom of a 9x13 inch baking dish to create a moisture-rich base.
- 12
Arrange the stuffed peppers upright in the baking dish, then cover tightly with aluminum foil.
- 13
Bake covered for 25 minutes until the peppers are fork-tender.
- 14
Remove the foil and sprinkle the remaining cheddar and mozzarella cheese over the top of each pepper.
- 15
Return to the oven uncovered and bake for another 10 minutes until the cheese is melted and bubbly with light golden spots.
- 16
Let the dish rest for 5 minutes before serving to allow the filling to set slightly.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground beef | Ground turkey or lean ground chicken | Reduces saturated fat and overall calorie content while maintaining protein levels |
| White rice | Brown rice or quinoa | Increases fiber content for better gut health and blood sugar stability |
| Cheddar and mozzarella cheese blend | Reduced-fat cheddar or feta cheese | Lowers saturated fat and sodium while maintaining rich, tangy flavors |
| Beef broth | Low-sodium vegetable broth or bone broth | Reduces sodium intake and bone broth adds collagen for gut lining support |
| Canned tomato sauce | Fresh tomato puree or no-salt-added canned crushed tomatoes | Eliminates added sugars and reduces sodium content while boosting lycopene and antioxidants |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 478 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 82mg |
| Sodium | 720mg |
| Carbohydrates | 41g |
| Fiber | 7g |
| Sugar | 7g |
| Protein | 44g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
