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Italian Stuffed Peppers with Beef and Rice

Italian Stuffed Peppers are bell peppers filled with seasoned ground beef and cooked rice.
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Prep Time 15 minutes
Course Main Course, Dinner
Cuisine Italian-inspired

Ingredients
  

  • 4 medium to large green or red bell peppers
  • 1½ pounds lean ground beef
  • 1 cup chopped onion
  • 1 cup cooked rice
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cans 15 ounces each tomato sauce, divided
  • ½ cup shredded mozzarella cheese

Instructions
 

  • Step 1: Preheat the oven
  • Preheat your oven to 400°F (200°C).
  • Step 2: Prepare the bell peppers
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • Rinse the peppers thoroughly. If necessary, trim a very thin slice from the bottom of each pepper so it can stand upright without cutting through the base.
  • Set the prepared peppers aside.
  • Step 3: Cook the ground beef
  • Heat a large skillet over medium-high heat.
  • Add the ground beef and chopped onion. Cook for approximately 7–10 minutes, breaking the beef into small pieces as it browns.
  • Continue cooking until the beef is fully browned, the onion is softened, and the meat reaches a safe internal temperature of 160°F (71°C).
  • Drain any excess fat.
  • Step 4: Prepare the filling
  • Add the cooked rice, Italian seasoning, garlic powder, salt, and black pepper to the skillet.
  • Stir everything together until the beef, rice, and seasonings are evenly combined.
  • Step 5: Prepare the baking dish
  • Pour one 15-ounce can of tomato sauce into the bottom of a 9-inch square baking dish.
  • Spread the sauce evenly to create a flavorful base for the peppers.
  • Step 6: Stuff the peppers
  • Spoon the beef and rice mixture into each prepared bell pepper.
  • Fill the peppers generously, gently pressing the mixture down to distribute it evenly.
  • Arrange the stuffed peppers upright in the baking dish.
  • Step 7: Add the tomato sauce
  • Pour the remaining can of tomato sauce over the stuffed peppers, allowing some of the sauce to run down their sides.
  • Cover the baking dish tightly with aluminum foil.
  • Step 8: Bake the peppers
  • Bake the Italian Stuffed Peppers for 35–45 minutes, or until the bell peppers are tender.
  • Cooking time may vary depending on the size and thickness of the peppers.
  • Step 9: Add the mozzarella
  • Carefully remove the aluminum foil.
  • Sprinkle the shredded mozzarella cheese evenly over the tops of the peppers.
  • Return the baking dish to the oven, uncovered, and bake for another 5 minutes, or until the cheese is completely melted.
  • Step 10: Serve
  • Remove the baking dish from the oven and allow the peppers to rest for a few minutes.
  • Cut each stuffed pepper in half and spoon the warm tomato sauce from the baking dish over each portion.
  • Serve warm.

Notes

  • Use red bell peppers for a naturally sweeter finished dish.
  • Brown rice can replace white rice for a heartier filling.
  • For a cheesier topping, increase the mozzarella to ¾ cup.
  • Add a pinch of crushed red pepper flakes if you enjoy a little heat.
  • Fresh basil or parsley makes a lovely garnish.
  • Serve with a crisp green salad, roasted vegetables, or warm garlic bread.
  • For a halal-friendly meal, choose halal-certified ground beef and mozzarella made with microbial or halal-certified rennet, and check packaged sauce and seasoning ingredients.