The secret to making your most delicious Stuffed Bell Peppers ever!
There isn’t much not to love about Stuffed Bell Peppers. Make a filling of whatever you like, be it spicy mexican, loaded entirely with veggies or something like these Ground Beef Stuffed Bell Peppers. Then simply fill up your peppers, top ’em with cheese if you like (and I definitely like!) and toss in the oven until their bubbling hot. They’re your main course and side dishes all in one which means simple prep and only one pan to clean!
I make a homemade sauce to top my Stuffed Bell Peppers with. It’s one of my go-to Italian sauce recipes that I use for all kind of things (even just to top mashed potatoes). You could easily sub your favorite jarred pasta sauce in its place to keep things even simpler. I also choose to grind my own beef, which might seem extravagant but it only takes a couple of minutes with my KitchenAid attachment and cleanup is a breeze. I like knowing that my ground beef is just that – ground beef – without fillers. I just buy whatever quality beef is on sale and take it from there. It definitely helps take my Stuffed Bell Peppers up a couple of delicious notches!
I also like to double the filling whenever I make this dish. It’s simple to freeze the extras so I can make it when I’m in one of those “I don’t feel like cooking” moods. The sauce freezes well, too, so go for them both to make it super simple on yourself. Then all you’ll have to do is fill your bell peppers:
Top with your sauce:
Add some cheese and bake!
I like to use a pretty baking dish that will go straight from oven-to-table and several colors of peppers to turn this delicious dish into something gorgeous. I have a few Stuffed Bell Peppers variations that I’ll be posting for you, including a spicy Mexican version that is knock-your-socks-off good (and easy)!
Stuffed Bell Peppers
For the filling
- 1 t extra-virgin olive oil
- 1/2 large onion chopped
- 3 garlic cloves minced
- 1 1/2 pounds ground beef try grinding your own!
- 3/4 cup rice cooked to package directions
- 1 10 oz can tomato sauce
- 1-2 T worcestershire sauce
- kosher salt & freshly ground black pepper to taste
For the sauce
- 1 T extra-virgin olive oil
- 1 medium onion chopped
- 1 t dried oregano
- 1 t dried basil
- 3 garlic cloves minced
- 1 6 oz can tomato paste
- 1 28 oz can petite-diced tomatoes
- 1/2 t kosher salt and freshly ground black pepper
- 6 large bell peppers any color
- 1 cup shredded mozzarella cheese
- 1/4 chopped parsley
- Preheat oven to 350F.
- Preheat a large skillet over medium heat; add oil. Add onions and cook about 5 minutes, stirring occasionally, until soft. Add garlic and cook for one minute more. Add ground beef, cook until browned and no pink remains. Drain off any fat, then add cooked rice, tomato sauce and worcestershire sauce. Cook a few more minutes until mixture is hot, then taste and add seasonings.
- Preheat a skillet over medium heat; add olive oil. Add onion and saute about 5 minutes or until soft, stirring occasionally. Add basil, oregano and minced garlic, cook 1-2 minutes more. Stir in tomato paste and cook an additional 2-3 minutes. Add petite-diced tomatoes, stir well and bring to a simmer. Allow to simmer, stirring occasionally, for another 10 minutes.
- Cut off tops of peppers and remove seeds and membranes. Slice a small amount off the bottom of each pepper, if necessary, to make each stand upright. Place peppers in a baking dish just large enough to fit them all. Spoon filling into peppers, mounding it over the top. Spoon sauce over the top of each pepper, allowing excess to fall over the sides. Cover and bake for 45 minutes.
- Remove cover from peppers and top each pepper with shredded cheese. Place back in oven and cook another 15 minutes, until cheese is melted and gooey and peppers are soft and cooked through. Sprinkle with chopped parsley and serve.