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Stuffed Bell Peppers With Parsley

Try our easy Stuffed Bell Pepper recipe with seasoned ground beef and rice, topped with melted mozzarella and fresh parsley for a comforting family dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 4 peppers
Calories 380 kcal

Equipment

  • oven
  • large pot
  • knife
  • cutting board
  • large skillet
  • baking dish
  • measuring spoons
  • measuring cups
  • mixing bowl
  • tongs

Ingredients
  

Beef Filling

  • 1 pound lean ground beef
  • 1 cup cooked long-grain white rice
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 15-ounce can tomato sauce, divided

Peppers and Toppings

  • 4 large bell peppers, any color
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. While the water heats, slice the tops off the bell peppers and remove the seeds and membranes from the inside.
  • Carefully place the hollowed-out bell peppers in the boiling water and cook for 5 minutes until they just begin to soften. Remove them with tongs and drain them upside down on paper towels.
  • In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender, about 8 minutes. Drain off any excess fat.
  • Stir the cooked rice, salt, black pepper, oregano, and 3/4 cup of the tomato sauce into the beef mixture. Cook for 2 more minutes until everything is heated through, then remove the skillet from the heat.
  • Spoon the beef and rice mixture evenly into the par-cooked bell peppers. Stand the filled peppers upright in a baking dish just large enough to hold them steady.
  • Pour the remaining tomato sauce over the top of the stuffed peppers and sprinkle the shredded mozzarella cheese evenly over each one.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  • Let the stuffed peppers cool in the dish for 5 minutes before serving. Garnish with chopped fresh parsley.

Notes

Let the stuffed peppers cool in the dish for 5 minutes before serving for easier handling.
Keyword comfort food, ground beef, Stuffed Bell Peppers