Cheesy Stuffed Bell Peppers with Savory Beef and Rice Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Wash the bell peppers thoroughly, then slice off the tops and carefully scoop out the seeds and white membranes using a spoon.

Cook the white rice ahead of time if you do not have leftovers on hand. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick cooking spray or a drizzle of oil.

Instructions

Prep and Meat Filling

1. 1Prepare the Bell Peppers
   Cut the tops off the bell peppers, then scoop out the seeds and white membranes. Place the peppers upright in a lightly greased baking dish so they stand firmly.
   Look for The peppers should sit flat and secure in the baking dish.
   Tip Slice a thin layer off the bottom bumps of the peppers if they wobble.
2. 2Sauté the Beef
   Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until fully browned, about 6 to 8 minutes. Drain any excess grease.
   Look for The beef should be completely browned with no pink remaining.
   Tip Use a wooden spoon to crumble the beef into small, uniform pieces.
3. 3Finish the Filling
   Stir the cooked white rice into the skillet with the browned ground beef. Heat through over medium-low heat for 2 to 3 minutes until the beef and rice are thoroughly combined.
   Look for The rice should be evenly distributed throughout the beef.
   Tip Leftover cold rice works perfectly for this filling as it holds its shape well.

The kitchen will fill with the rich aroma of browning beef. The ground beef should be completely browned with no pink remaining, and the mixture should look hot and well combined after the cooked rice is stirred in.

Stuffing the Peppers

4. 4Stuff the Peppers
   Spoon the beef and rice filling evenly into the cavity of each prepared bell pepper, pressing down gently with the back of the spoon to pack the filling tightly.
   Look for Each pepper should be filled completely to the top rim.
   Tip Divide the filling visually in the skillet before spooning to ensure even portions.
5. 5Add the First Cheese Layer
   Sprinkle half of the shredded mozzarella cheese over the top of the beef and rice filling inside each pepper.
   Look for The cheese should cover the filling surface inside each pepper.
   Tip Gently press the cheese down so it stays secure during the initial bake.

The colorful bell peppers should stand firmly upright in the baking dish, packed snugly with the warm, savory beef and rice filling. The initial layer of mozzarella cheese on top should be evenly distributed, ready to melt into the filling during the first stage of baking.

Baking and Garnishing

6. 6Bake and Melt the Cheese
   Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 35 minutes. Carefully remove the foil, sprinkle the remaining shredded mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, intensely bubbling, and golden brown, and the ground beef filling reaches a safe internal temperature of 160°F (71°C).
   Look for The cheese should be bubbly with golden spots, and the peppers should be tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer inserted into the center of the filling to check the temperature.
7. 7Garnish and Rest
   Remove the baking dish from the oven and let the peppers rest for 5 minutes. Garnish with the chopped fresh parsley before serving.
   Look for The resting period allows the filling to set slightly, making serving much easier.
   Tip Use a wide spatula to carefully lift each pepper from the dish to plates.

The cheese on top of the peppers should be intensely bubbling, with beautiful golden-brown spots forming across the surface.

The bell peppers themselves will appear slightly wrinkled and tender when pierced with a fork, and the fresh parsley garnish adds a vibrant pop of green.

Common mistakes

One common mistake is stuffing the peppers with raw ground beef. This leads to a greasy, watery filling and unevenly cooked meat. Always brown the beef and drain any excess grease before mixing it with the rice.

Another error is skipping the foil cover during the first part of baking. This causes the cheese to burn and the filling to dry out long before the peppers have a chance to soften.

How to tell it’s done

The stuffed bell peppers are fully cooked when the pepper walls are tender when pierced with a paring knife or fork, and the cheese is melted and golden brown.

Most importantly, use an instant-read digital food thermometer inserted into the center of the beef filling to ensure it has reached a safe internal temperature of 160°F (71°C). This guarantees the ground meat is safely cooked through while remaining juicy.

• Ground meat: 160°F (71°C) in the thickest part