Classic Beef Stuffed Peppers Recipe
I remember the first time I made stuffed peppers—I had some extra bell peppers in the fridge and needed to use them before they went bad. I didn’t want to waste them, so I grabbed some ground beef, rice, and tomato sauce and hoped for the best. It turned out to be one of the most satisfying meals I had ever made.Now, beef stuffed peppers are one of my favorite dinners. They’re simple, full of flavor, and easy to make ahead of time. The combination of seasoned beef, rice, and tomato sauce inside a tender pepper is just perfect for a hearty meal.
Equipment
- Large Skillet
- Pot for cooking rice
- Baking dish
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 (15 oz) can tomato sauce, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ cup shredded cheese (cheddar or mozzarella, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Place them in a baking dish.
- Heat a skillet over medium heat. Add the ground beef and cook until browned (about 5–7 minutes). Drain excess fat if needed.
- Add the diced onion and cook for 3 minutes. Stir in the garlic and cook for another minute.
- Mix in the cooked rice, half of the tomato sauce, Worcestershire sauce, salt, pepper, and Italian seasoning. Stir well.
- Spoon the beef mixture into each bell pepper, filling them evenly.
- Pour the remaining tomato sauce over the tops of the peppers.
- Cover with foil and bake for 30 minutes.
- If using cheese, uncover the peppers, sprinkle cheese on top, and bake for an additional 5–10 minutes until melted.
- Let the peppers cool for a few minutes before serving.