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Meat Stuffed Peppers: A Timeless Comfort Classic

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Meat Stuffed Peppers are the definition of hearty, wholesome comfort food—perfect for busy weeknights, cozy dinners, or meal prep that feels anything but boring. This classic dish features bell peppers filled to the brim with a savory mixture of seasoned meat, rice, vegetables, and cheese, all baked in a rich tomato sauce until tender and bubbling. Originating from European and Mediterranean kitchens, stuffed peppers are beloved worldwide for their versatility and ability to turn simple ingredients into a satisfying meal. These colorful bundles are not just delicious—they’re also a complete meal in one.

Ingredients

Scale

For the peppers and filling:

  • 4 large bell peppers (any color), tops sliced off and seeds removed

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • 1 small onion, finely diced

  • 2 garlic cloves, minced

  • 1 cup cooked rice (white or brown)

  • 1 (14.5-ounce) can diced tomatoes, drained

  • 1 tablespoon tomato paste

  • 1 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

  • 1 cup shredded mozzarella or cheddar cheese (plus more for topping)

  • 2 tablespoons fresh parsley or basil, chopped

For the sauce:

  • 1 (15-ounce) can tomato sauce

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper, to taste

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to fit all the peppers snugly.

  • Bring a large pot of water to a boil. Add the whole hollowed-out peppers and boil for 4–5 minutes until slightly softened. Remove and drain upside down on a paper towel.

  • In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 more minute.

  • Add the ground beef to the skillet. Cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain any excess grease.

  • Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Cook for another 2–3 minutes, allowing the flavors to meld.

  • Remove from heat and mix in 1 cup of shredded cheese and fresh parsley or basil.

  • In a small bowl, combine tomato sauce, garlic powder, onion powder, salt, and pepper. Pour half of the sauce into the bottom of the baking dish.

  • Stuff each pepper generously with the meat and rice mixture. Place them upright in the baking dish on top of the sauce.

  • Spoon a little of the remaining sauce over each pepper and top with a sprinkle of cheese.

  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10–15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

  • Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional herbs if desired.

Find it online: https://cookingworthy.com/meat-stuffed-peppers-a-timeless-comfort-classic/