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Stuffed Bell Peppers Ground Beef Recipe

Stuffed Bell Peppers Ground Beef Recipe

Tender bell peppers are filled with a savory mixture of ground beef, rice, and tomatoes, then topped with a generous layer of melted cheddar cheese for a hearty and satisfying main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 585
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers mixed colours
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 500 g lean beef mince 5% or 10% fat
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 400 g tin chopped tomatoes drained of excess liquid
  • 2 tbsp tomato purée
  • 150 g long-grain white rice cooked and cooled
  • 50 g Parmesan cheese finely grated
  • 150 g mature cheddar cheese grated
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with a little olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly.
  2. Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Brown the Beef Mince: Add the beef mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat from the pan. This is a key step to avoid a greasy filling.
  4. Create the Sauce: Stir the dried oregano, dried basil, tomato purée, and the drained chopped tomatoes into the beef. Season generously with salt and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
  5. Combine the Filling: Remove the pan from the heat. Stir in the cooked rice and the grated Parmesan cheese. Mix everything together until it's well combined. Have a little taste and adjust the seasoning if needed.
  6. Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. Spoon the beef and rice mixture evenly into each pepper half, packing it in gently. What works best for me is using a deep baking dish which helps the peppers stay upright and catch any delicious juices.
  7. Add the Topping and Bake: Sprinkle the grated mature cheddar cheese generously over the top of each stuffed pepper. Return the dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese is golden brown and bubbling.
  8. Rest and Garnish: Let the stuffed peppers rest in the dish for about 5 minutes before serving. This helps them set up a bit. Garnish with a sprinkle of fresh chopped parsley before bringing them to the table.

Notes

For best results, use a deep baking dish to help the peppers stay upright. Leftovers can be stored in the refrigerator for up to 3 days.