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Ground Beef Stuffed Peppers Recipe

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These Ground Beef Stuffed Peppers are a hearty, healthy, and gluten-free meal featuring bell peppers stuffed with a flavorful mixture of ground beef, rice, vegetables, and cheese. Perfect for meal prep and freezer-friendly, they offer a comforting and satisfying dish baked to perfection with a golden cheesy topping.

Ingredients

Bell Peppers

  • 6 large bell peppers
  • 1 teaspoon salt (for seasoning peppers)
  • ½ teaspoon ground black pepper (for seasoning peppers)

Beef Filling

  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • ½ cup yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 medium zucchini, diced
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • ½ cup tomato sauce
  • 2 cups cooked white rice
  • 1½ cups cheddar cheese, divided

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed peppers evenly.
  2. Prepare Bell Peppers: Cut the tops off the bell peppers and remove all seeds and membranes. Lightly grease a baking pan, place the peppers upright, and season them with salt and black pepper. Set these aside while you prepare the filling.
  3. Cook Ground Beef: Heat olive oil in a large skillet over medium-high heat until hot and sizzling. Add the ground beef and cook for 6 to 8 minutes, stirring and breaking it into small pieces to brown evenly.
  4. Sauté Vegetables: Add diced onion, minced garlic, zucchini, and chopped parsley to the beef. Sauté for 1 to 2 minutes until the vegetables become tender and fragrant.
  5. Season and Simmer: Season the mixture with salt, black pepper, soy sauce, and tomato sauce. Stir occasionally and let it simmer over medium heat for about 3 minutes to blend the flavors thoroughly.
  6. Add Rice and Cheese: Remove the skillet from heat. Stir in cooked white rice and half a cup of cheddar cheese evenly into the beef mixture.
  7. Stuff Peppers: Fill each prepared bell pepper generously with the beef and rice mixture. Top each stuffed pepper with the remaining cheddar cheese.
  8. Bake: Place the stuffed peppers in the preheated oven and bake for 40 to 45 minutes until the peppers are soft and the cheese on top melts and turns golden brown.
  9. Rest and Serve: Once baked, let the peppers rest for 5 minutes. Garnish with fresh parsley before serving for an extra burst of color and freshness.

Notes

  • Use a variety of bell pepper colors for an attractive presentation and slight flavor differences.
  • To make this recipe dairy-free, substitute the cheddar cheese for a vegan cheese alternative or omit it entirely.
  • For a lower-carb version, replace white rice with cauliflower rice.
  • The stuffed peppers freeze well; freeze before baking and bake directly from frozen, adding extra baking time as needed.
  • If you prefer a spicier version, add chili flakes or diced jalapeños to the beef mixture.

Find it online: https://recipesbyliza.com/ground-beef-stuffed-peppers-recipe/