Classic Easy Stuffed Peppers
These bell peppers are packed with savory ground meat and rice for a hearty meal that the whole family will love.
dailyrecipesbook.comStuffed peppers are a wonderful way to get a satisfying dinner on the table during those busy summer nights. They look beautiful on the plate and have such a comforting flavor that everyone asks for seconds.
My favorite trick for this recipe is to prep the peppers ahead of time. You can hollow them out in the morning so that when you get home, all you have to do is cook the filling and pop them in the oven.
Ingredients
- 4 large bell peppers, tops removed and seeds cleaned out
- 1 pound ground beef
- 1 cup cooked white rice
- 1 can tomato sauce (8 ounces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
Bring a large pot of water to a boil and blanch the bell peppers for 3 minutes to soften them slightly, then drain and set aside.
- 3
In a large skillet, brown the ground beef over medium heat until it is cooked through. Drain any excess fat.
- 4
Stir the cooked rice, half of the tomato sauce, garlic powder, onion powder, salt, and pepper into the skillet with the beef.
- 5
Stand the bell peppers upright in a baking dish. Divide the beef and rice mixture evenly among the peppers.
- 6
Pour the remaining tomato sauce over the tops of the stuffed peppers.
- 7
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the cheese on top, and bake for another 5 to 10 minutes until the cheese is melted and bubbly.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can serve these alongside a crisp green salad or some warm crusty bread to soak up the extra tomato sauce.
Made this recipe? Let us know how it went.
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