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Cheesy Stuffed Bell Peppers with Seasoned Ground Beef, Fluffy Rice and Melted Mozzarella

Cheesy Stuffed Bell Peppers with Seasoned Ground Beef, Fluffy Rice and Melted Mozzarella

Cheesy stuffed bell peppers with seasoned ground beef, fluffy rice, tomato sauce and melted mozzarella — a complete, family-friendly dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 stuffed peppers
Course: Dinner
Ingredients Method

Ingredients
  

  • 6 large bell peppers any color
  • 1 lb (450 g) lean ground beef
  • 2 cups cooked long-grain rice
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 2 cups tomato sauce divided
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • salt and black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley for garnish
  • 1 tablespoon olive oil

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Slice the tops off the peppers, remove the seeds and membranes, and trim the bottoms slightly if needed so the peppers stand upright.
  3. Heat the olive oil in a large skillet over medium heat. Cook the onion for about 4 minutes, until softened.
  4. Add the garlic and cook for 30 seconds, until fragrant.
  5. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain the excess grease.
  6. Stir in the tomato paste, 1½ cups of the tomato sauce, Italian seasoning, paprika, oregano, salt and black pepper. Simmer for about 5 minutes.
  7. Stir in the cooked rice until evenly combined.
  8. Spoon a little of the remaining tomato sauce into the bottom of the prepared baking dish.
  9. Fill each pepper generously with the beef and rice mixture and stand the peppers upright in the dish.
  10. Spoon the remaining tomato sauce over the tops of the peppers.
  11. Cover the dish with foil and bake for 35 minutes.
  12. Remove the foil, sprinkle the mozzarella over each pepper, and bake uncovered for 10–15 minutes, until the cheese is melted and lightly golden.
  13. Garnish with fresh parsley and serve hot.