Stuffed Bell Peppers with Ground Beef and Rice
Ingredients
- 4bell peppers (any color)
- 1 poundground beef
- 1 cupwhite rice
- 2 cupswater
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (15 oz)canned tomato sauce
- ½ cupbeef broth
- 1 tablespoonWorcestershire sauce
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¾ cupcheddar cheese (shredded)
Prep
- 01
Dice 1 medium yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 375°F. Bring 2 cups water to a boil, then stir in rice, salt, and black pepper. Cover and reduce heat to low; cook for 18 minutes until rice is tender and water is absorbed. Set aside.
- 02
While rice cooks, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up as it browns, until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 03
Add minced garlic to the beef and cook for 1 minute until fragrant. Stir in diced onion and cook for 3–4 minutes until soft.
- 04
Stir the cooked rice into the beef mixture. Add tomato sauce, beef broth, and Worcestershire sauce. Simmer for 2 minutes to combine flavors. Season with salt and pepper to taste.
- 05
Cut the tops off each bell pepper and remove seeds and membranes. Stand peppers upright in a baking dish. Divide the beef-rice filling evenly among the peppers, mounding slightly. Top each with 3 tablespoons shredded cheddar.
- 06
Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and peppers are tender. Serve hot.
Spice Tips
For warmth, stir 1/2 teaspoon cumin or chili powder into the beef mixture. Add a pinch of cayenne if you want subtle heat. Fresh chopped cilantro or parsley scattered on top after baking adds brightness.
Make ahead: prepare the beef-rice filling up to 1 day in advance, refrigerate, then stuff and bake when ready. Leftovers keep refrigerated for 3 days and reheat well covered at 350°F for 15 minutes.