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–+ servings
A single, vibrant red and yellow Ground Beef Stuffed Bell Pepper topped with melted cheese and fresh parsley.

Ground Beef Stuffed Bell Peppers

This recipe provides instructions for making ground beef stuffed bell peppers. It is suitable for low-carb dinners and meal prepping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 peppers
Course: Dinner
Cuisine: American
Calories: 368
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 6 large bell peppers
For the Filling
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 1 pound lean ground beef
  • 1.5 cups cooked rice
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup shredded mozzarella cheese divided Use 1/2 cup in filling, 1/2 cup for topping
  • 0.5 cup grated Parmesan cheese
  • Fresh chopped parsley for garnish

Equipment

  • Knife Block Set
  • Cutting board
  • Rectangular Ceramic Baking Dish (9x13)
  • Anodized Nonstick Cookware

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
  2. Slice the tops off the bell peppers and remove seeds and membranes. Arrange peppers upright in the baking dish. Remove the stems from the tops of the peppers and dice. Set the diced tops aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion, reserved chopped pepper tops, and garlic. Cook until softened, about 3 minutes.
  4. Add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 6–8 minutes.
  5. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until well combined. Remove from heat and stir in ½ cup mozzarella and all the Parmesan cheese.
  6. Spoon the beef and rice mixture evenly into the prepared peppers.
  7. Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle the tops with the remaining ½ cup mozzarella, and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
  8. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 368kcalCarbohydrates: 29gProtein: 26gFat: 17gSaturated Fat: 7gCholesterol: 71mgSodium: 1045mgPotassium: 888mgFiber: 5gSugar: 10gVitamin A: 5656IUVitamin C: 217mgCalcium: 224mgIron: 4mg

Notes

For this stuffed bell peppers recipe, buy peppers that are round and wide, not tall, to allow more room for the filling. Store any leftovers in an airtight container in the fridge for about 3–4 days. You can also freeze the baked stuffed peppers for up to 3 months. To re-heat frozen peppers, thaw them in the fridge overnight and bake in a 350°F oven until heated through.

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