Classic Stuffed Peppers
These Classic Stuffed Peppers are filled with a simple mix of ground beef, rice, onion, and pasta sauce. It’s a great way to stretch a pound of beef and turn it into a comforting family dinner.
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I also love that it bakes hands-off in the oven, you get protein, veggies, and carbs all in one place, and the kids usually love them because they’re topped with melted cheese.
It is also perfect to use for leftover rice and easy to reheat for lunches. I love serving them with Cucumber Salad or with Baby Calamari Garden Salad.
How to Make Classic Stuffed Peppers
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350 degrees.
2. Cut the peppers in half, remove the seeds, and add them to a 9×13-inch casserole dish. Chop the onion.
3. In a medium skillet, cook the ground beef and onion over medium-low heat, breaking the meat up as it cooks, until no longer pink.
4. In a large bowl, combine the cooked meat and onions, rice, 1 ½ cups of sauce, and seasonings.
5. Fill each pepper half with the mixture.
6. Add another spoonful of sauce on top, then top with cheese.
7. Bake for 45 minutes. Sprinkle with chopped parsley to serve.
Serve and Enjoy!
Important Recipe Notes
- Use medium to large bell peppers, so there’s plenty of room for the filling.
- Make sure your rice is fully cooked before mixing it in, or the filling will be too firm.
- Don’t overfill: Fill the peppers just to the top so the filling stays in place while baking.
- Cover if needed: If the peppers start to brown too quickly, loosely cover the dish with foil.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.
Classic Stuffed Peppers
Ingredients
- 4 bell peppers – all colors
- 1 lb ground beef
- 1 small onion diced
- 2 cups cooked white rice
- 24 oz pasta sauce
- 1 tsp garlic
- 1 tsp italian seasoning
- Salt and pepper to taste
- ½ cup monterey jack cheese
- Parsley to garnish
Instructions
- Preheat the oven to 350 degrees.
- Cut the peppers in half, remove the seeds, and add them to a 9×13 inch casserole dish. Chop the onion.
- In a medium skillet, cook the ground beef and onion over medium low heat, breaking the meat up as it cooks, until no longer pink.
- In a large bowl, combine the cooked meat and onions, rice, 1 ½ cups of sauce, and seasonings.
- Fill each pepper half with the mixture.
- Add another spoonful of sauce on top, then top with cheese.
- Bake for 45 minutes. Sprinkle with chopped parsley to serve.
Check Out More Stuffed Recipe Ideas!
Low Carb Cheesy Bacon Stuffed Mini Peppers
Bacon and Cheese Stuffed Celery
