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Roasted Stuffed Bell Peppers finished recipe

Roasted Stuffed Bell Peppers

Roasted Stuffed Bell Peppers are filled with savory ground beef, tender rice, tomatoes, onion, and melted cheese, then baked until the peppers are soft and lightly browned. They’re cozy, filling, and easy to portion for a family dinner.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 stuffed bell pepper halves
Ingredients Method Notes

Ingredients
  

  • 6 medium bell peppers about 7 ounces (200 g) each, any color, halved lengthwise and seeds and membranes removed
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion about 1 cup (150 g), finely diced
  • 2 cloves garlic about 2 teaspoons (6 g), minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 11/2 cups cooked long-grain white rice cooled
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
  • 11/2 cups shredded low-moisture mozzarella cheese divided
  • 2 tablespoons chopped fresh parsley

Method
 

Method
  1. Heat the oven to 400°F (204°C). Lightly coat the bottom of a 9 x 13-inch (23 x 33 cm) baking dish with about half of the olive oil.
  2. Arrange the pepper halves cut side up in the baking dish and brush them with the remaining olive oil. Roast at 400°F (204°C) for 15 minutes, until they begin to soften around the edges but still hold their shape.
  3. While the peppers roast, heat a 12-inch (30 cm) skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small pieces, until no pink remains and the meat is lightly browned.
  4. Add the diced onion to the beef and cook over medium heat for 4 minutes, until softened and translucent. Add the garlic, salt, black pepper, and Italian seasoning and cook for 30 seconds, just until the garlic smells fragrant.
  5. Remove the skillet from the heat and stir in the cooked rice, tomato sauce, tomato paste, and ¾ cup (85 g) of the mozzarella. Mix until evenly combined; the filling should look moist but not watery.
  6. Remove the pre-roasted peppers from the oven and carefully spoon the beef and rice mixture evenly into all 12 halves. Pack the filling gently without pressing it down firmly, and don't worry if it sits slightly above the edges.
  7. Cover the baking dish loosely with aluminum foil and roast at 400°F (204°C) for 15 minutes. Remove the foil and continue roasting for 5 minutes, until the peppers are tender when pierced with a knife and the filling is hot throughout.
  8. Sprinkle the remaining ¾ cup (85 g) mozzarella evenly over the peppers. Return them to the oven for 3 to 4 minutes at 400°F (204°C), until the cheese is fully melted and beginning to develop light golden spots.
  9. Remove the baking dish from the oven and sprinkle the peppers with chopped parsley. Let them stand for 3 to 5 minutes before serving so the filling settles and the peppers are easier to lift from the dish.

Notes

Refrigerator: Let leftover stuffed peppers cool, then refrigerate them in an airtight container within 2 hours. Keep them refrigerated for up to 4 days; it's normal for the peppers to soften a little more as they sit. Freezer: Cool the baked stuffed peppers completely, place them in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the most even texture.

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