Baked Stuffed Bell Peppers
Okay real talk as a Kansas City mom: dinner needs to be delicious and actually doable on a weeknight. This Baked Stuffed Bell Peppers has become a total staple in our house. Colorful bell peppers stuffed with seasoned ground beef, rice, and marinara. And honestly it is so much better than anything I could order out.
Why You’ll Love This
- Ready in 55 min with mostly pantry staples
- The whole family devours it every single time
- Great for meal prep and leftovers taste amazing the next day
- Simple enough for a Tuesday but special enough for company
Ingredients
- Bell peppers
- Ground beef
- Rice
- Marinara
- Onion
- Garlic
- Mozzarella
How to Make It
Gather all your ingredients and prep your workspace. I always do a quick mise en place because it makes everything smoother. Follow the recipe card below for the full step-by-step instructions with exact measurements and timing.
What You’ll Need
A few tools make this so much easier: OXO pepper corer and meat thermometer. These are my actual go-tos in my KC kitchen.
This is one of those recipes I come back to again and again. If you make it let me know in the comments how it turned out!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Thank you for supporting Sideofglam!
Baked Stuffed Bell Peppers
Ingredients
Method
- Heat the oven to 375 degrees and spread 1/2 cup of the marinara across the bottom of a baking dish.
- Warm the olive oil in a skillet over medium high and brown the ground beef with the onion, about 7 minutes, breaking it up as it cooks.
- Add the garlic, salt and pepper and cook 1 minute more, then drain off the fat.
- Stir in the cooked rice and 1.5 cups of the marinara.
- Stand the peppers up in the dish and pack the filling into each one. Spoon the last of the sauce over the tops.
- Cover with foil and bake 35 minutes, then uncover, add the mozzarella, and bake 10 more minutes until melted and bubbling.
