Stuffed Bell Peppers

📜 Collection: Unknown Nine | ✍️ Attribution: Cheri | 📂 Category: Entrees A classic home-style stuffed bell pepper recipe featuring tender bell pepper shells packed with a savory filling of ground beef, rice, garlic, and tomato sauce, topped with melted mozzarella cheese. Baked until perfectly tender and bubbly.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	27 mins	None	4 servings

---

🔪 Key Equipment

• 4-quart Dutch oven
• Square glass baking pan
• Aluminum foil
• Skillet

---

Ingredients

Measurements	Ingredients	Prep / Notes
4 large	Bell Peppers	any color, tops and seeds removed, rinsed
1 lb	Ground Beef
2 tbsp	Onion	chopped
1 cup	Rice	cooked
1 tsp	Salt
1 clove	Garlic	finely chopped
1 can (15 oz)	Tomato Sauce	divided
3/4 cup	Mozzarella Cheese	shredded

---

Instructions

Step 1: Prep Peppers

1. Remove top stem from each of the 4 large bell peppers and slice off the top. Remove seeds and membranes, then rinse clean. If necessary, trim a thin slice from the bottom of each pepper so they stand up straight.
2. In a 4-quart Dutch oven, add enough water to cover the peppers and bring to a boil. Add the peppers, cook for 2 mins, then drain.

Step 2: Make Filling

3. In a skillet over medium heat, cook the 1 lb ground beef and 2 tbsp chopped onion until browned. Drain excess grease.
4. Stir in the 1 cup cooked rice, 1 tsp salt, 1 clove finely chopped garlic, and 1 cup tomato sauce. Cook until heated through.

Step 3: Stuff and Bake

5. Stuff the 4 large bell peppers with the ground beef mixture. Stand them upright in a square glass baking pan.
6. Pour the remaining tomato sauce over the top of the peppers.
7. Cover tightly with foil and bake at 350°F for 10 mins.
8. Uncover and bake for another 15 mins or until peppers are tender. Sprinkle with 3/4 cup shredded mozzarella cheese and let melt before serving.

---

💡 Make-Ahead & Storage: Peppers can be parboiled and stuffed up to 24 hours in advance; keep covered in the refrigerator until ready to bake, adding 5–10 extra minutes to the covered baking time.

---

Original Recipe Scan