Description

Craving a hearty, nostalgic meal that’s easy to prepare? Stuffed Green Peppers feature tender bell peppers filled with a savory mix of ground beef, rice, and fire-roasted tomatoes, topped with melty mozzarella.

Ingredients

Scale

Stuffed Green Peppers use simple, hearty ingredients for a classic result. Here’s what you’ll need for 6 servings:

6 medium green bell peppers, tops and seeds removed: The edible vessels for the filling.
2 tablespoons vegetable oil: For sautéing the filling.
1 large onion, finely chopped: Adds savory depth.
Kosher salt: Seasons to taste.
1 pound ground beef: Provides hearty, savory protein.
2 large cloves garlic, finely chopped: Infuses aromatic flavor.
Freshly ground black pepper: Seasons to taste.
One 28-ounce can diced fire-roasted tomatoes: Adds smoky, tangy richness.
2 cups cooked rice: Bulks up the filling (use leftover or thawed frozen rice).
1 cup loosely packed fresh parsley leaves, roughly chopped: Brings fresh, herbaceous flavor.
1 ½ cups shredded mozzarella, divided: Adds melty, cheesy goodness.
½ cup plain dry breadcrumbs: Provides texture to the filling.
2 large eggs, lightly beaten: Binds the filling.
4 teaspoons Worcestershire sauce: Enhances umami depth.

Why These Ingredients Matter

Green Bell Peppers: Mild and sturdy, perfect for stuffing and baking.
Ground Beef and Rice: Create a hearty, filling base.
Fire-Roasted Tomatoes: Add smoky, tangy flavor to the filling.
Mozzarella: Melts for a cheesy, comforting topping.

Substitutions and Variations

Green Bell Peppers: Swap with red, yellow, or orange bell peppers for sweeter flavor.
Vegetable Oil: Use olive oil or avocado oil.
Onion: Replace with 1 teaspoon onion powder or ½ cup shallots.
Ground Beef: Substitute with ground turkey, chicken, or plant-based meat for vegetarian.
Garlic: Use ½ teaspoon garlic powder.
Fire-Roasted Tomatoes: Swap with regular diced tomatoes or crushed tomatoes.
Rice: Use brown rice, quinoa, or cauliflower rice for low-carb.
Parsley: Replace with cilantro or basil.
Mozzarella: Try shredded fontina, Gruyere, or cheddar (as suggested in the recipe note).
Breadcrumbs: Use panko or gluten-free breadcrumbs.
Eggs: Substitute with ¼ cup mashed potato or a flax egg (1 tablespoon flaxseed + 3 tablespoons water) for egg-free.
Worcestershire Sauce: Swap with soy sauce or balsamic vinegar.
Gluten-Free: Use gluten-free breadcrumbs and confirm Worcestershire sauce is gluten-free.
Flavor Variations:
- Spicy Stuffed Peppers: Add ½ teaspoon red pepper flakes or 1 chopped jalapeño to the filling.
- Italian Stuffed Peppers: Add 1 teaspoon Italian seasoning and ¼ cup grated Parmesan to the filling.
- Veggie-Packed Peppers: Include ½ cup diced zucchini or mushrooms with the beef.
- Vegetarian Peppers: Replace beef with lentils or black beans.
- Cheesy Peppers: Add ½ cup extra cheese to the filling.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 6 green bell peppers, 2 tablespoons vegetable oil, 1 onion, kosher salt, 1 pound ground beef, 2 cloves garlic, black pepper, 28-ounce can fire-roasted tomatoes, 2 cups cooked rice, 1 cup parsley, 1 ½ cups mozzarella, ½ cup breadcrumbs, 2 eggs, 4 teaspoons Worcestershire sauce.
Preheat the oven to 350°F (175°C).
Remove tops and seeds from peppers; finely chop onion and garlic; chop parsley; shred mozzarella; beat eggs.

Tip: Use leftover rice or thaw frozen rice to save time; prep ingredients in advance for quick assembly.

Step 2: Steam Peppers

Add 2 inches of water to a large pot with a steamer insert; bring to a high simmer.
Arrange 6 green bell peppers in the steamer; cover and cook, rotating as needed, until very tender and pliable, about 25 minutes.
Remove peppers with a slotted spoon; drain upside-down on paper towels.

Tip: Ensure peppers are tender but not falling apart; cut a thin slice from the bottom if they don’t stand upright.

Step 3: Cook Filling

Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
Add 1 finely chopped onion and a pinch of kosher salt; cook, stirring occasionally, until soft and translucent, about 8 minutes.
Increase heat to medium-high; add 1 pound ground beef, 2 cloves chopped garlic, 2 teaspoons kosher salt, and a few grinds of black pepper.
Cook, stirring and breaking up beef, until browned and mostly cooked through, about 5 minutes.
Add one 28-ounce can fire-roasted tomatoes; bring to a simmer, then remove from heat.
Let cool in the skillet for at least 10 minutes.

Tip: Break beef into small pieces for even cooking; let filling cool slightly to avoid curdling eggs.

Step 4: Mix Filling

Transfer beef mixture to a large bowl.
Add 2 cups cooked rice, 1 cup chopped parsley, 1 cup shredded mozzarella, ½ cup breadcrumbs, 2 beaten eggs, and 4 teaspoons Worcestershire sauce.
Mix well to combine.

Tip: Stir gently to avoid mashing rice; ensure ingredients are evenly distributed.

Step 5: Stuff and Bake

Stand peppers upright in a 9-by-13-inch baking dish; trim bottoms slightly if needed to stabilize (without cutting through).
Generously fill and pack peppers with the meat-rice mixture (about ¾ cup per pepper).
Top each with remaining ½ cup mozzarella.
Add just enough water to the dish to cover the bottom (about ¼ cup).
Loosely cover with foil; bake until peppers are tender and filling is heated through, about 30 minutes.
Remove foil; bake 10 minutes more until cheese is melted and bubbly.

Tip: Pack filling tightly to prevent crumbling; check doneness at 25 minutes to avoid overcooking.

Step 6: Serve

Serve hot, one stuffed pepper per serving, with pan juices spooned over if desired.

Tip: Let peppers rest 5 minutes before serving for easier slicing; serve with extra parsley for freshness.