Vibrant bell peppers bursting with a savory mixture of seasoned ground beef, rice, and aromatic spices, topped with melted cheese for a comforting and visually stunning meal. This classic dish brings together tender peppers and a perfectly seasoned filling that's both satisfying and incredibly flavorful, making it an ideal choice for weeknight dinners or impressive entertaining.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
familybudget-friendlymeat
Ingredients
4 piecesbell peppers
500 gground beef
150 glong-grain white rice
1 pieceonion
3 piecesgarlic cloves
400 mlcrushed tomatoes
300 mlbeef broth
150 gshredded cheddar cheese
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper
1 tspdried oregano
Instructions
1PREPARE THE PEPPERS: Wash 4 bell peppers thoroughly under cold running water and pat dry with paper towels. Carefully cut off the top quarter of each pepper, removing the stem and seeds. Using a small spoon or your fingers, gently remove any remaining white membranes and seeds from the interior, being careful not to puncture the walls. Stand the hollowed peppers upright in a baking dish.
2PREHEAT THE OVEN: Set your oven to 375°F (190°C) and allow it to preheat for about 10 minutes while you prepare the filling. This ensures even cooking of the peppers from the moment they enter the oven.
3CREATE THE FILLING: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Dice 1 onion finely and mince 3 garlic cloves, then add them to the hot oil, stirring constantly for 2-3 minutes until fragrant and the onion becomes translucent. Add 500g of ground beef, breaking it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and the meat is golden brown, stirring occasionally to ensure even cooking.
4ADD RICE AND SEASONINGS: Stir 150g of uncooked long-grain white rice directly into the cooked beef mixture, combining thoroughly so the rice is coated with the meat's juices. Add 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toast the rice for 1-2 minutes, stirring constantly, until it becomes slightly opaque and fragrant. This toasting step adds depth to the rice's flavor.
5COMBINE WITH LIQUIDS: Pour in 400ml of crushed tomatoes and 300ml of beef broth, stirring well to distribute evenly and ensure no rice is sticking to the bottom of the skillet. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened, then remove from heat. The filling should be moist but not overly soupy, as it will continue to absorb liquid while baking.
6STUFF THE PEPPERS: Spoon the beef and rice filling generously into each pepper until it reaches just below the rim, dividing the mixture evenly among all 4 peppers. Pack the filling gently but firmly to ensure it stays in place during baking. Top each stuffed pepper with about 30-40g of shredded cheddar cheese, creating an even layer across the top.
7BAKE AND FINISH: Add enough water to the bottom of the baking dish (about 1/2 cup) to create a gentle steaming environment, then cover the dish loosely with aluminum foil. Bake at 375°F (190°C) for 40-45 minutes, removing the foil for the last 10 minutes to allow the cheese to melt completely and develop a light golden color. The peppers should be tender when pierced with a fork and the filling should be heated through completely.
8REST AND SERVE: Remove the baking dish from the oven and let it rest for 5 minutes before serving, which allows the peppers to firm up slightly and the filling to set. Transfer each pepper to a serving plate using a spatula, spooning any pan juices around the base. Serve immediately while hot, garnishing with fresh parsley or additional cheese if desired.