Easy Baked Stuffed Peppers Recipe
Bell peppers filled with a savory blend of beef, rice, tomatoes, and cheese, baked until tender and flavorful. A classic, hearty dish perfect for family dinners.
4 Servings
Ingredients
- 4 green bell peppers tops removed and seeds discarded (reserve tops)
- 1 pound ground beef
- ½ cup chopped onion
- 1 14.5-ounce can diced tomatoes with juice
- ½ cup long-grain white rice
- ½ cup water
- 1 teaspoon Worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
- 1 cup shredded Cheddar cheese
Instructions
Prepare the peppers:
- Chop enough of the reserved pepper tops to yield ¼ cup; set aside. Discard the remainder or save for another use. Place hollowed peppers in a microwave-safe dish, cover, and cook until bright green and slightly tender, approximately 3 minutes. Set aside.
Cook the filling:
- In a large skillet over medium heat, cook ground beef with onion and the reserved ¼ cup of chopped pepper tops. Sauté until the beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain any excess grease.
Incorporate remaining ingredients:
- Add the diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil. Reduce heat to low, cover, and simmer until the rice is tender, approximately 30 minutes.
Preheat the oven:
- Set oven temperature to 350°F (175°C).
Stuff and bake the peppers:
- Stir the shredded Cheddar cheese into the beef and rice mixture. Spoon the filling evenly into the prepared peppers. Arrange the peppers upright in an 8x8-inch baking dish. Bake for approximately 30 minutes, or until the cheese is melted and the peppers are tender.
Notes
To make this recipe gluten-free, substitute Worcestershire sauce with a certified gluten-free version and confirm that the shredded Cheddar cheese and canned diced tomatoes are gluten-free. All other ingredients are naturally gluten-free.