All the flavors of classic stuffed peppers—but faster, easier, and packed with cheesy, beefy goodness!
🍽️ Ingredients *(Serves 6-8)*
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1 lb (450g) ground beef (or turkey/plant-based crumbles)
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1 cup uncooked white rice (or cauliflower rice for low-carb)
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3 bell peppers, diced (any color)
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1 small onion, diced
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3 cloves garlic, minced
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1 (15oz) can tomato sauce
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1 (14.5oz) can diced tomatoes, undrained
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1 tsp Italian seasoning
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1 tsp paprika
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½ tsp red pepper flakes (optional for heat)
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1 ½ cups shredded mozzarella or cheddar
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Salt & pepper to taste
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Fresh parsley for garnish
👨🍳 Instructions
1️⃣ Cook rice & brown beef:
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Preheat oven to 375°F (190°C).
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Cook rice according to package; set aside.
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In a skillet, brown beef over medium heat. Drain fat.
2️⃣ Sauté veggies:
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In same skillet, sauté peppers, onion, and garlic until soft (~5 mins).
3️⃣ Mix it all together:
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In a large bowl, combine cooked rice, beef, veggies, tomato sauce, diced tomatoes, and spices.
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Transfer to a 9×13-inch baking dish.
4️⃣ Top & bake:
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Sprinkle cheese evenly over the top.
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Bake uncovered for 20-25 mins until bubbly and cheese is golden.
5️⃣ Garnish & serve:
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Let rest 5 mins, then top with fresh parsley.
🔥 Pro Tips
✔ Make ahead: Assemble (without cheese) and refrigerate overnight. Add cheese before baking.
✔ Extra flavor: Stir in 1 tbsp Worcestershire sauce or ½ cup corn.
✔ Low-carb: Skip rice and use riced cauliflower or extra peppers.
🍽️ Serving Ideas
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Pair with garlic bread or a crisp green salad.
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Freezer-friendly: Portion leftovers for easy meals!
“All the comfort of stuffed peppers—without the fuss!”