How to Make the Best Stuffed Bell Peppers in Your City
Your City: Stuffed Bell Peppers are a hearty, cheesy, family-friendly dinner with tender peppers, a savory beef-and-rice filling, and a golden bubbly top.
What Most People Don’t Know About Making Stuffed Bell Peppers
- Pepper direction matters: Always pre-bake peppers cut-side UP. Cut-side down traps water inside and ruins the texture.
- Steam is your secret weapon: Add water to the bottom of the pan to gently steam peppers until soft — without making them mushy.
- Cheese goes in twice: Mix some into the filling for creamy texture, then add the rest on top for that golden finish.
Ingredients
- 6 bell peppers (any color)
- 2 teaspoons olive oil
- 1 1/2 pounds ground beef (90% lean)
- 1/2 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1 1/2 cups cooked white rice (not raw)
- 1 (15-ounce) can tomato sauce
- 1 1/2 teaspoons Bald Buck Seasoning, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 tablespoons chopped parsley
- Cooking spray
- 1 1/2 cups water (for steaming)
Instructions
- Preheat and prep the pan: Preheat oven to 350°F. Lightly coat a large baking dish with cooking spray.
- Prep the peppers: Slice the tops off the peppers and remove seeds and white ribs inside.
- Steam-bake the peppers: Place peppers cut-side UP in the baking dish. Pour 1 1/2 cups water into the bottom of the dish (not inside the peppers). Cover tightly with foil and bake for 25 minutes.
- Brown the beef: While peppers bake, heat olive oil in a large pan over medium heat. Add ground beef and 1/2 teaspoon Bald Buck Seasoning. Cook 5–6 minutes, breaking it apart, until browned.
- Add onion and garlic: Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Build the filling: Stir in cooked rice, tomato sauce, and remaining 1 teaspoon Bald Buck Seasoning. Simmer 2–3 minutes.
- Make it creamy: Remove from heat and stir in 1/2 cup mozzarella cheese.
- Fill the peppers: Remove peppers from oven. Carefully pour off the water from the baking dish and keep peppers upright. Spoon filling into each pepper (do not pack it tightly).
- Top with cheese: Sprinkle remaining mozzarella cheese over the peppers.
- Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and lightly browned and peppers are tender.
- Finish and serve: Sprinkle with parsley and serve warm.
