This is one of my go-to dinners to make. You get a little bit of everything with these stuffed peppers- Arborio rice, ground beef, peppers, sauce, and gooey mozzarella!
This is the perfect dish to make for dinner and have the next day for lunch or even make for lunch for the week.
Stuffed Peppers
May 10, 2024
Category
Recipes
For a slightly looser sauce when topping the peppers after they are baked, pour some sauce into the bottom of the baking dish before adding the stuffed peppers. As they bake, the peppers release moisture, enhancing the sauce's texture and flavor, especially with the melted cheese incorporated.
Persons
4
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Notes
- To store leftover stuffed peppers, place them in an airtight container and refrigerate for up to 3-4 days.
- When reheating, you can either microwave individual servings for 1-2 minutes or reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
- To maintain the moisture and prevent drying out, you can add a splash of water or extra sauce before reheating. Cover the dish with foil to help retain moisture while reheating.
Ingredients
- * 4 bell peppers, halved and cleaned
- * 1 tablespoon olive oil
- * 1 medium onion, diced
- * 2 cloves garlic, minced
- * Salt and pepper to taste
- * 1/2 pound ground beef
- * 1 cup Arborio rice (or rice of your choice), cooked according to package instructions
- * 1 cup sauce (homemade or jarred)
- *Extra sauce for topping and bottom of baking dish (homemade or jarred)
- * 1/2 cup grated pecorino Romano cheese
- * 1/2 cup peas
- * 1 cup shredded mozzarella cheese
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- 3. Add minced garlic, salt, and pepper, and cook for another minute.
- 4. Add ground beef to the skillet and cook until browned. Remove from heat.
- 5. While the beef is cooking, prepare the bell peppers by cutting them in half and removing the seeds and membranes.
- 6. In a mixing bowl, combine cooked Arborio rice, the cooked ground beef mixture, sauce, grated Pecorino Romano cheese, and peas. Mix well.
- 7. Stuff each bell pepper half with the rice and beef mixture and place them in a baking dish.
- 8. Pour extra sauce over the stuffed peppers and top with shredded mozzarella cheese.
- 9. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- 10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
- 11. Serve hot, garnished with extra sauce and grated cheese if desired.
