Classic Cheesy Stuffed Bell Peppers (Ground Beef) (Print version)

Tender bell peppers filled with savory ground beef, rice, tomato sauce, and melted cheese for a cozy baked family dinner.

# Ingredients:

For the peppers

01 - 6 large bell peppers, any color
02 - 1/2 cup (120 ml) tomato sauce, for the baking dish

For the beef and rice filling

03 - 1 tablespoon olive oil
04 - 1 lb (450 g) ground beef, preferably 85% lean
05 - 1 small yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon sweet paprika
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1 1/2 cups (250 g) cooked white rice
13 - 1 can (14.5 oz or 411 g) diced tomatoes, drained
14 - 1 cup (240 ml) tomato sauce, divided
15 - 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
16 - 2 tablespoons chopped fresh parsley, plus more for serving

# Instructions:

01 - Preheat the oven to 375°F (190°C). Spoon 1/2 cup tomato sauce into the bottom of a 9x13-inch baking dish.
02 - Cut the tops from the bell peppers and remove the seeds and membranes. If needed, trim a very thin slice from the bottom of each pepper so it stands upright without cutting through.
03 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook for 6-8 minutes, breaking up the meat, until the beef is browned and the onion is softened. Drain excess fat.
04 - Stir in garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute until fragrant.
05 - Stir in cooked rice, drained diced tomatoes, 1/2 cup tomato sauce, 1/2 cup cheddar cheese, and parsley. Taste and adjust seasoning if needed.
06 - Divide the filling among the peppers and place them upright in the prepared baking dish. Spoon the remaining 1/2 cup tomato sauce over and around the peppers. Cover tightly with foil and bake for 35 minutes.
07 - Uncover, sprinkle the remaining 1 cup cheddar cheese over the peppers, and bake uncovered for 10-15 minutes until the cheese is melted and the peppers are tender. Rest for 5 minutes before serving.

# Good to know:

01 - Use cooked rice for the best texture and reliable baking time.
02 - Assembled unbaked peppers can be refrigerated for up to 24 hours.
03 - Leftovers keep well in the refrigerator for up to 4 days.

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