Just by carving out a bell pepper, you create an adorable and edible dish with deliciously juicy brightness. Ground Beef Stuffed Peppers use these tiny cauldrons of flavor to the next level. Filled with savory beef, pillowy rice, and sharp cheddar, Ground Beef Stuffed Peppers are complete meals in cute garden-colored packages. Plus, they’re perfect for preparing for hectic weeks, since they freeze and reheat wonderfully!
Ingredients• 6 large bell peppers, any color • 1 tablespoon olive oil • 1/2 medium onion, chopped • 1 pound extra-lean ground beef • 3 cloves garlic, minced • 1 (14 fluid ounce) can crushed tomatoes • 1 teaspoon Worcestershire sauce, optional • 1/2 teaspoon Italian seasoning • 1 cup rice, cooked • 2 cups cheddar cheese blend, shredded and divided • salt, to taste • pepper to taste • fresh cilantro, optional, for topping
Preheat the oven to 400 degrees F.
Cut the tops off the peppers carefully. Remove any seeds/membrane from the interior of the peppers.
Chop up the usable stuff from the pepper tops, since you can add it to the filling if you want.
Place the peppers cut-side up in a baking dish.
Add one cup of water to the bottom of the dish. This helps the peppers steam and cook faster.
Add the olive oil, onion, and chopped-up pepper tops to a skillet.
Sauté over medium-high heat for 5 minutes.
Add the ground beef to the skillet.
Cook it, breaking up the meat, until it's browned and cooked through, about 8 minutes.
Spoon out most of the fat at the bottom of the skillet, reserving about a tablespoon.
Stir in the garlic, followed by the crushed tomatoes, Worcestershire sauce, and Italian seasoning.
Let it warm through before taking the pan off the heat.
Stir in the cooked rice and 1/2 of the cheese.
Season the mixture with salt and pepper as needed.
Spoon the mixture into the open peppers.
Cover the baking dish tightly with foil. Place it in the oven and bake for 40 minutes.
Remove the baking dish from the oven from the oven. The peppers should be still a little bit firm to the touch.
Sprinkle the rest of the cheese over top.
Return the peppers to the oven uncovered until the cheese is melted, about 5-10 minutes. For a more browned cheese top, broil the peppers for a few minutes towards the end of the cooking time.
Top with cilantro and serve.