Loaded Stuffed Peppers

Stuffed Peppers

IIngredients

• 8 bell peppers (any color), tops removed and reserved

• Olive oil

• 1 large onion, diced

• 2 carrots, finely chopped

• Tops of the bell peppers, diced

• 1 large (28 oz) can San Marzano tomatoes, crushed

• 2 pounds 80/20 ground beef

• 2 cups cooked rice

• 1 cup Italian cheese blend, divided

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• Dash of smoked paprika

• Salt and black pepper, to taste

• Fresh or dried parsley, for garnish

Instructions

1. Preheat and Roast the Peppers

Preheat your oven to 350°F.

Place the hollowed bell peppers upright in a baking dish. Drizzle lightly with olive oil and roast for 20 minutes to soften. Remove from the oven and set aside.

2. Cook the Vegetables

In a large skillet over medium heat, drizzle olive oil.

Sauté the onion, carrots, and diced pepper tops until softened, about 5–7 minutes.

Add the crushed San Marzano tomatoes and allow the mixture to simmer gently.

3. Brown the Beef

In a separate pan, cook the ground beef until fully browned. Drain excess grease if needed.

Add the cooked beef directly into the vegetable and tomato mixture. Stir to combine.

4. Season the Sauce

Once the beef and vegetables are fully combined, season the mixture with:

• Garlic powder

• Onion powder

• Smoked paprika

• Salt and black pepper

Let the mixture simmer together for about 5 minutes so the flavors develop.

At this stage, the beef and vegetable mixture works beautifully as a pasta sauce before adding rice and cheese.

5. Finish the Filling

Turn off the heat and stir in:

• 2 cups cooked rice

• ½ cup Italian cheese blend

Mix until evenly combined.

6. Stuff and Bake

Spoon the filling into each softened pepper, packing them full.

Top with the remaining ½ cup of Italian cheese.

Bake at 350°F for 25 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

Sprinkle with parsley before serving.

Classic Italian Stuffed Peppers

These are cozy, hearty, and perfect for leftovers. Roasting the peppers first makes them tender, and the beef + veggie mixture becomes a rich tomato sauce you can absolutely use for pasta before you add the rice and cheese.

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

Yield

8 peppers

Category

Dinner

Difficulty

Easy

Ingredients

• 8 bell peppers (any color), tops removed and reserved
• Olive oil, for drizzling
• 1 large onion, diced
• 2 carrots, finely chopped
• Tops of the bell peppers, diced
• 1 large (28 oz) can San Marzano tomatoes, crushed (or whole, broken up)
• 2 pounds 80/20 ground beef
• 2 cups cooked rice
• 1 cup Italian cheese blend, divided
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Dash of smoked paprika
• Salt and black pepper, to taste
• Parsley, for serving

Optional

• Extra Italian cheese for topping (if you like them extra cheesy)

Instructions

1. Preheat oven to 350°F. Place the hollowed peppers upright in a baking dish, drizzle with olive oil, and bake for 20 minutes to soften. Remove from oven and set aside.
2. In a large skillet over medium heat, sauté the onion, carrots, and diced pepper tops in a drizzle of olive oil until softened, about 5–7 minutes.
3. Add the San Marzano tomatoes to the skillet and bring to a gentle simmer.
4. In a separate pan, brown the ground beef until fully cooked. Drain excess grease if needed.
5. Add the cooked beef into the skillet with the tomatoes and vegetables. Stir to combine, then season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes.
6. Optional pasta sauce moment: Before adding rice and cheese, you can use this beef + veggie mixture as a pasta sauce. It’s so good.
7. Turn off the heat. Stir in the cooked rice and ½ cup of the Italian cheese blend until evenly combined.
8. Fill each pepper with the mixture, packing it in. Top with the remaining ½ cup cheese (or more if you want).
9. Bake at 350°F for 25 minutes, or until the peppers are tender and the cheese is melted and lightly golden. Sprinkle with parsley before serving.

Note: Roasting the peppers first is the trick here. It guarantees they’re soft and tender by the time the filling is hot and the cheese is melted. Leftovers reheat really well for quick lunches.

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