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Classic stuffed bell peppers topped with golden melted mozzarella cheese in a white baking dish fresh from the oven

Classic Stuffed Bell Peppers

Hearty stuffed bell peppers filled with seasoned ground beef, white rice, corn, and diced tomatoes, topped with melted mozzarella and baked until tender and golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium to large bell peppers any color works
  • 1 tsp kosher salt for seasoning peppers
  • 3 tbsp water for microwaving peppers
  • 3/4 cup dry white rice or 1 to 1.5 cups leftover cooked rice
  • 1 cup water plus 2 tablespoons, for cooking rice
  • 1/2 tsp kosher salt for the rice
  • 1 lb ground beef 85/15 recommended
  • 1 medium or large onion chopped
  • 3 cloves garlic smashed and minced
  • 2 tbsp Worcestershire sauce
  • 1/4 tsp liquid smoke optional but recommended
  • 2 tsp Italian seasoning
  • 1.25 tsp kosher salt for the filling
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper
  • 15 oz canned petite diced tomatoes 1 can
  • 1 cup frozen corn no need to thaw
  • 1 cup shredded mozzarella cheese or Italian cheese blend

Equipment

  • 12-inch skillet
  • 9x13-inch microwave-safe baking dish
  • Small saucepan with lid
  • Rimmed baking sheet or baking dish

Method
 

  1. Decide whether to halve your peppers or keep them whole. Remove all seeds and membranes. If halving, leave the stem on to keep the filling in place.
  2. Place peppers cut-side-up in a microwave-safe 9x13-inch dish. Add 1/2 cup water to the bottom and sprinkle with 1 tsp kosher salt. Microwave on high for 5 minutes. Carefully discard the water. Work in batches if needed.
  3. In a small saucepan, combine 3/4 cup dry rice, 1 cup plus 2 tbsp water, and 1/2 tsp salt. Bring to a boil over high heat with the lid on. Reduce to low and cook for 10 minutes. Turn off heat and rest with lid on for 5 more minutes. Fluff with a fork.
  4. In a 12-inch skillet over medium-high heat, cook the ground beef and chopped onion for 5 to 10 minutes until the beef is fully cooked and the onion is soft. Drain the grease.
  5. Add the minced garlic and cook for 1 minute until fragrant. Stir in the Worcestershire sauce and liquid smoke.
  6. Add the Italian seasoning, salt, black pepper, garlic powder, smoked paprika, and crushed red pepper. Stir well to coat the meat evenly.
  7. Pour in the diced tomatoes and cook over medium-high heat for about 3 minutes. Remove from heat. Stir in the frozen corn and cooked rice. Taste and adjust seasoning as needed.
  8. Spoon the filling generously into each pepper. Top each with about 1 tbsp of shredded mozzarella. Bake at 350 degrees F for 20 to 25 minutes until the cheese is melted and bubbly and a fork slides easily into the pepper wall. Let cool a few minutes before serving.

Notes

Use 1 to 1.5 cups of leftover cooked rice to save time. Quinoa or brown rice also work. Peppers can be pre-cooked by boiling for 3 minutes or baking cut-side-down at 400 degrees F for 20 minutes if you do not have a microwave. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.