Stuffed Bell Peppers

Author: Annette (•‿•)

Tender bell peppers filled with seasoned ground beef, rice, vegetables, and tomato sauce, then baked and topped with melted cheese. These classic Stuffed Bell Peppers are an easy, comforting family dinner that's perfect for using leftover rice.

Print Recipe Pin Recipe

Prep Time:10

Cook Time:1 20

Total Time:1 30

Course: Main Course

Cuisine: American

Keyword: Baked, Cheese Dish, Comfort Food, Easy to Make

Servings:

Calories: 340cal

Equipment

Tony Chachere’s Creole Seasoning adds an extraordinarily good blend of spices that enhance the flavors in this dish.
Slap Ya Mama Original Cajun Seasoning a spicy substitute for the Creole seasoning.
Crystal Hot Sauce to the top of cooked peppers for a little Cajun zest, if desired.
Frank's RedHot Hot Sauce another excellent hot sauce choice.

Ingredients

6 large bell peppers cleaned
2 tablespoons cooking oil
1 large onion diced
1 pound lean ground beef
1 cup celery diced
2 cloves garlic chopped
1 15-ounce can tomato sauce
1½ teaspoons Italian seasoning
¼ teaspoon Tony Chachere's Creole Seasoning
2 cups water
4 cups cooked rice
1 6-ounce can tomato paste
Shredded cheese for topping, optional
Salt and black pepper to taste

Instructions

Preheat oven to 350°F.
Cut the tops off the bell peppers approximately ½ to 1 inch below the stems. Remove the stems, seeds, and membranes, then rinse the peppers. Finely chop the usable portions of the pepper tops and set aside.
Place the hollowed-out peppers upright in a covered roasting pan or baking dish large enough to hold all six.
Heat the cooking oil in a large skillet over medium heat. Add the diced onion and cook for approximately 5 minutes, stirring occasionally, until softened and translucent.
Add the ground beef and cook for approximately 8 to 10 minutes, breaking it into small pieces as it browns. Drain excess grease.
Stir in the celery, garlic, chopped bell pepper tops, tomato sauce, Italian seasoning, Creole seasoning, and water. Bring to a gentle simmer and cook for approximately 5 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the cooked rice until evenly combined. Season with salt and pepper to taste. The mixture should be moist enough to spoon easily but not watery.
Spoon the beef and rice mixture into each hollowed-out pepper, filling generously. If you have extra filling, spread it around the peppers in the baking dish.
Spread a spoonful of tomato paste over the top of each stuffed pepper. Sprinkle with shredded cheese, if desired.
Cover the roasting pan with its lid or tightly with aluminum foil. Bake for approximately 45 minutes.
Remove the lid or foil and continue baking uncovered for another 15 minutes, or until the peppers are tender and the filling is thoroughly heated.
Remove the peppers from the oven and allow them to rest for a few minutes before serving.

Nutrition