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stuffed bell peppers

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Delicious and easy stuffed bell peppers with ground beef, onions, garlic, rice, and Italian seasoning, all topped with a generous helping of melted Monterey Jack Cheese. With a few simple tips, these classic peppers are a cinch to make.

yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For stuffed bell peppers

  • 6
    bell peppers, cut from top to bottom, ribs and seeds removed
  • 1 1/2 lb
    ground beef
  • 1 sm
    yellow onion, diced
  • 2 clove
    garlic, minced
  • 1 can
    diced tomatoes (14.5 oz)
  • 1 1/2 c
    cooked long-grain white rice
  • 1/2 c
    low-sodium beef broth
  • 1 Tbsp
    tomato paste
  • 1 tsp
    Italian seasoning
  • kosher salt and freshly ground black pepper
  • 1 1/2 c
    shredded Monterey jack cheese
  • 2 Tbsp
    chopped basil

How To Make stuffed bell peppers

  • 1
    Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper.
  • 2
    Arrange bell peppers on the baking sheet cut side up. Place in the oven and roast for 10-15 minutes. Turn the peppers over and roast for another 10 minutes.
  • 3
    Brown the ground beef in a large skillet over medium-high heat. When the ground beef is about halfway through the browning process add the onions. Cook until the beef is browned and the onions are soft. Reduce the heat to low. Drain off any excess grease.
  • 4
    Add the garlic and cook for 1 minute while stirring constantly. Add the diced tomatoes, cooked rice, beef broth, tomato paste, and Italian seasoning. Stir the mixture together and let it simmer for several minutes. Season with kosher salt and fresh ground black pepper to taste.
  • 5
    Spoon the beef mixture into the peppers heaping them up a little bit. Divide the Monterey jack cheese over the peppers. Place the peppers back into the oven for 10-15 minutes or until the cheese is melted. Top with chopped fresh basil.
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