Oven Stuffed Bell Peppers

Name: Oven Stuffed Bell Peppers
Total time: 50 min
Yield: Family
Ingredients: 4 bell peppers; 400 g ground beef; 1.5 cups cooked rice; 200 g tomato sauce; 100 g cheese, grated

Oven stuffed bell peppers are colorful halved peppers filled with a savory mixture of seasoned ground beef, rice, tomato, and melty cheese, then baked until tender. The peppers soften into a sweet, juicy shell that contrasts beautifully with the rich, hearty filling inside. They make a complete and comforting family dinner that looks as good as it tastes.

Low-Carb High-Protein Oven Dinner Family Beef

⏱ 50 min
📊 medium
🍽 Family

Ingredients

4 bell peppers
400 g ground beef
1.5 cups cooked rice
200 g tomato sauce
100 g cheese, grated

Instructions

Preheat the oven to 190C (375F) and bring a small pot of water to a boil to cook the rice if it is not already prepared.
Slice four large bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut side up in a baking dish.
Brush the peppers lightly with oil and bake them empty for about ten minutes to give them a head start on softening.

Meanwhile, brown 500 grams of ground beef in a skillet over medium-high heat, breaking it up until no pink remains, about six minutes.
Add a diced onion and two minced garlic cloves and cook for three minutes, then stir in one cup of cooked rice, one cup of tomato sauce, salt, pepper, and a pinch of dried oregano.
Spoon the filling generously into the par-baked pepper halves and top each with a layer of shredded mozzarella or cheddar cheese.
Cover the dish with foil and bake for twenty minutes, then uncover and bake ten more minutes until the cheese is golden and bubbling and the peppers are fork tender.
Let the peppers rest for five minutes before serving so the filling sets and stays neatly in place.

💡 Chef's tip

Pre-bake the empty peppers for about ten minutes before stuffing, because this softens them just enough so they finish tender without turning watery or collapsing.

Par-baking the empty peppers for 10 minutes before stuffing softens them through, so they finish tender at the same time the filling is hot - not crunchy and raw.