Oh, there’s just something about Italian Stuffed Bell Peppers with Ground Beef and Rice, isn’t there? For me, these aren’t just dinner; they’re a warm hug on a plate, a trip back to my grandmother’s kitchen where simple, honest food always tasted like pure magic. She’d make these, and the smell of the simmering tomato sauce and savory filling would fill the whole house. It’s a classic for a reason – it’s hearty, flavorful, and surprisingly easy to pull together, even on a busy weeknight. That’s really what we’re all about here at 911Recipes – bringing you those comforting, family-favorite dishes without the fuss. This recipe for Italian Stuffed Bell Peppers with Ground Beef and Rice is definitely one of those go-to meals that everyone in my family gets excited about. It feels special, but it’s totally doable.
Why You’ll Love These Italian Stuffed Bell Peppers with Ground Beef and Rice
I promise, these Italian Stuffed Bell Peppers with Ground Beef and Rice will become a favorite in your home too. Here’s why I think you’ll adore them:
- They’re incredibly easy to make – perfect for any skill level.
- Pure comfort food that warms you from the inside out.
- Packed with flavor and satisfying ingredients.
- A complete meal all in one neat package.
Gathering Your Ingredients for Italian Stuffed Bell Peppers with Ground Beef and Rice
Okay, let’s talk ingredients! Making delicious Italian Stuffed Bell Peppers with Ground Beef and Rice starts with having everything ready to go. I always find that using fresh, good quality ingredients makes a world of difference in the final taste. Don’t worry, it’s all pretty straightforward stuff you likely have or can easily find.
Ingredient List for Italian Stuffed Bell Peppers
Here’s what you’ll need to make these comforting Italian Stuffed Bell Peppers:
- 6 large bell peppers, any color you like
- 1 pound ground beef
- 1 cup cooked white rice
- 1/2 cup chopped yellow onion
- 1 clove garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded mozzarella cheese, optional but so good!
How to Prepare Your Italian Stuffed Bell Peppers with Ground Beef and Rice
Alright, let’s get cooking! Making these Italian Stuffed Bell Peppers with Ground Beef and Rice is broken down into a few simple steps. Just follow along, and you’ll have a delicious, satisfying meal ready to go. I’ve made this recipe countless times, and these steps always give me perfect results.
Getting Started: Preparing the Peppers
First things first, we need to get those lovely bell peppers ready for their close-up! Preheat your oven to 350°F (175°C). This gives it time to get nice and hot. Next, carefully slice the tops off the bell peppers. Think of it like giving them little hats. Then, scoop out all the seeds and the white membranes inside. You want a nice, clean cavity for our yummy filling.
Crafting the Filling for Italian Stuffed Bell Peppers
Now for the heart of our Italian Stuffed Bell Peppers – the filling! Get out a big skillet and brown the ground beef over medium heat. Once it’s all cooked through, drain off any extra fat. Nobody wants greasy peppers! Toss in the chopped onion and minced garlic next. Cook them until they’re soft and smell amazing. This usually just takes a few minutes. Finally, stir in the cooked rice, crushed tomatoes, Italian seasoning, salt, and pepper. Give it all a good mix so everything is combined beautifully. This is the base for your delicious Italian Stuffed Bell Peppers with Ground Beef and Rice.
Filling and Baking the Italian Stuffed Bell Peppers
Time to fill those peppers! Grab a spoon and carefully scoop the ground beef and rice mixture into each hollowed-out bell pepper. Don’t be shy, pack it in there! Place the stuffed peppers upright in a baking dish. I usually use a 9×13 inch dish. Pour about half an inch of water into the bottom of the dish. This helps the peppers steam and get tender. Cover the baking dish tightly with foil. Pop it into your preheated oven and bake for about 45-50 minutes. You’ll know they’re ready when the peppers are tender when you poke them gently with a fork.
Optional Cheese Topping and Finishing
If you’re like me and love a little cheesy goodness, this next step is for you! If you’re using mozzarella cheese, sprinkle it over the tops of the baked Italian Stuffed Bell Peppers. Put them back in the oven, uncovered this time, for another 5-10 minutes. Keep an eye on them until the cheese is melted and bubbly. Once they’re done, take them out and let them sit for just a few minutes before serving. They’ll be hot!
Essential Equipment for Making Italian Stuffed Bell Peppers
You don’t need a fancy kitchen full of gadgets to make amazing Italian Stuffed Bell Peppers with Ground Beef and Rice. Just a few basic tools will do the trick. Here’s what I usually grab:
- A good sharp knife for prepping the peppers and onion.
- A cutting board, of course!
- A large skillet to cook that yummy filling.
- A baking dish big enough to hold all six peppers.
- Aluminum foil to cover the dish while baking.
That’s really it! Simple and practical, just how I like it.
Tips for Perfect Italian Stuffed Bell Peppers with Ground Beef and Rice
Making truly great Italian Stuffed Bell Peppers with Ground Beef and Rice is easy, but a few little tricks can make them even better. When picking your peppers, choose ones that are firm and have a flat bottom – they’ll stand up nicely in the baking dish. Don’t rush cooking the onion and garlic in the filling; letting them soften properly adds so much flavor. And make sure your rice is cooked but not mushy before adding it to the mix. To guarantee the peppers are tender, make sure you cover the baking dish tightly with foil while they bake. This traps the steam and helps them cook through beautifully.
Serving Suggestions for Your Italian Stuffed Bell Peppers
Once your delicious Italian Stuffed Bell Peppers are out of the oven, you might be wondering what to serve alongside them. Since they’re already a pretty complete meal with the meat and rice inside, I like to keep the sides simple. A fresh green salad with a light vinaigrette is always a good choice. Some crusty bread is perfect for soaking up any extra sauce from the baking dish. Or, if you want a little more green on your plate, some steamed broccoli or green beans are lovely too. Keep it easy and let those flavorful peppers be the star!
Storing and Reheating Italian Stuffed Bell Peppers
Got leftovers? Lucky you! Italian Stuffed Bell Peppers store and reheat really well. Let them cool completely first. Then, pop them in an airtight container and keep them in the fridge for up to three days. To reheat, you can warm them gently in the microwave, or for a crispier pepper, put them back in a baking dish, cover loosely with foil, and heat in a moderate oven (around 325°F or 160°C) until they’re hot all the way through.
Frequently Asked Questions About Italian Stuffed Bell Peppers
I get a few questions about making Italian Stuffed Bell Peppers, and that’s totally fine! It means you’re thinking about getting them just right. Here are some common ones I hear:
Can I make Italian stuffed bell peppers ahead of time?
Absolutely! You can prepare the filling completely and stuff the peppers. Then, cover the baking dish tightly and keep them in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since they’ll be cold.
What kind of rice is best for Italian stuffed bell peppers?
I typically use cooked white rice because that’s what my family always used, and it soaks up the flavors beautifully. But you could definitely use brown rice for a little extra fiber. Just make sure it’s already cooked before you add it to the filling mixture.
Can I use different meat in Italian stuffed bell peppers?
Yes, you can! While Italian Stuffed Bell Peppers with Ground Beef and Rice are classic, you can swap the ground beef for ground turkey, ground chicken, or even a mix of ground meats. Just cook it through and drain any fat the same way you would the beef.
What if I don’t have crushed tomatoes?
No problem at all. You can use diced tomatoes – they’ll just give you a chunkier sauce. Tomato sauce works too, it will be a smoother filling. Use the same amount listed for crushed tomatoes.
Estimated Nutritional Information
Just a quick note about the nutrition for these Italian Stuffed Bell Peppers. The numbers below are just estimates, based on the ingredients I typically use. Things like the specific brand of ground beef or tomatoes can change these a bit. But this gives you a general idea of what’s in one serving, which is one stuffed pepper:
- Calories: Around 350
- Fat: About 18g
- Protein: Roughly 25g
- Carbohydrates: Approximately 30g
Remember, these are just estimates!
Enjoy Your Homemade Italian Stuffed Bell Peppers
So there you have it – my go-to recipe for classic Italian Stuffed Bell Peppers with Ground Beef and Rice. I really hope you give these a try in your own kitchen. They’re more than just a meal; they’re a little bite of comfort and tradition. If you make them, please come back and leave a comment! I’d love to hear how they turned out for you. Happy cooking!
Print
Italian Stuffed Bell Peppers with 6 Honest Bites
- Total Time: 80 minutes
- Yield: 6 servings
- Diet: Halal
Description
Classic Italian stuffed bell peppers with ground beef and rice, a comforting and easy-to-make family meal.
Ingredients
- 6 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked white rice
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, brown the ground beef over medium heat. Drain off excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened.
- Stir in the cooked rice, crushed tomatoes, Italian seasoning, salt, and pepper.
- Spoon the beef and rice mixture into the hollowed-out bell peppers.
- Place the stuffed peppers in a baking dish.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Cover the baking dish with foil.
- Bake for 45-50 minutes, or until the peppers are tender.
- If using, sprinkle with mozzarella cheese and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let sit for a few minutes before serving.
Notes
- You can use any color bell peppers you like.
- Feel free to add other vegetables to the filling, such as mushrooms or zucchini.
- If you don’t have crushed tomatoes, you can use diced tomatoes or tomato sauce.
- Adjust the seasonings to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
