Smoky Stuffed Bell Peppers
Smoky Stuffed Bell Peppers
These Stuffed Bell Peppers fill tender, pre-softened peppers with a savory ground beef and rice mixture, topped with melted cheese until golden. Giving the peppers a short head start in the oven before stuffing is the small step that guarantees they turn out fully tender rather than crunchy, no matter how long the filling bakes. It is a complete, colorful meal in one neatly portioned package, just as good reheated for lunch the next day.
Ingredients
Equipment
Method
- Pre-bake empty peppers upright for 10 minutes.
- Brown ground beef with onion, then add garlic.
- Stir in rice, drained tomatoes, tomato sauce, and seasonings.
- Stuff peppers generously with the filling.
- Top with cheese and bake covered at 375°F for 20 minutes.
- Uncover and bake 5 to 8 minutes until cheese is golden.
- Rest 5 minutes, garnish, and serve.
Pre-bake the empty peppers for 10 minutes before stuffing; this single step is what guarantees fully tender peppers instead of a crunchy shell.
Notes
- Pre-soften the peppers in the oven before stuffing for reliably tender results.
- Drain canned tomatoes well to prevent a watery filling.
- Do not overstuff; fill generously but stop at the rim.
- A large baking dish gives each pepper enough room to stand upright without tipping over.