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Classic Stuffed Bell Peppers

Tender bell peppers filled with smoky seasoned ground beef, rice, tomatoes, corn, and topped with melted mozzarella. An easy, hearty family dinner made with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium to large bell peppers any color, seeds and membranes removed
  • 1 tsp kosher salt for seasoning peppers
  • 0.5 cup water for microwaving peppers
  • 0.75 cup dry white rice or 1 to 1.5 cups leftover cooked rice
  • 1.125 cup water 1 cup plus 2 tablespoons, for cooking rice
  • 0.5 tsp kosher salt for rice
  • 1 lb ground beef 85/15 recommended
  • 1 medium to large onion chopped
  • 3 cloves garlic smashed and minced
  • 2 tbsp Worcestershire sauce
  • 0.25 tsp liquid smoke optional but recommended
  • 2 tsp Italian seasoning
  • 1.25 tsp kosher salt for filling
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp crushed red pepper
  • 15 oz canned diced tomatoes 1 can, petite diced preferred
  • 1 cup frozen corn no need to thaw
  • 1 cup mozzarella or Italian cheese blend shredded

Equipment

  • 12-inch skillet
  • Microwave-safe 9x13-inch pan
  • Small saucepan with lid
  • Large rimmed baking sheet or casserole dish
  • Aluminum foil

Method
 

  1. Preheat oven to 350 degrees F. Decide to halve peppers or keep whole. Remove seeds and membranes.
  2. Place peppers cut-side-up in a microwave-safe 9x13-inch pan. Add 1/2 cup water. Sprinkle with 1 teaspoon kosher salt. Microwave on high for 5 minutes. Discard water. Work in batches if needed.
  3. Cook rice: combine 3/4 cup dry white rice, 1 cup plus 2 tablespoons water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to boil over high heat with lid on. Reduce to low, cook 10 minutes. Turn off heat, leave lid on 5 more minutes. Fluff with fork.
  4. In a 12-inch skillet over medium-high heat, cook ground beef and chopped onion for 5 to 10 minutes until beef is fully browned and onion is soft. Drain grease.
  5. Add minced garlic to skillet. Cook 1 minute until fragrant.
  6. Stir in Worcestershire sauce and liquid smoke. Add Italian seasoning, kosher salt, black pepper, garlic powder, smoked paprika, and crushed red pepper. Stir well.
  7. Add diced tomatoes. Cook over medium-high heat for about 3 minutes. Remove from heat.
  8. Stir in frozen corn and cooked rice. Taste and adjust seasoning.
  9. Spoon filling into each prepared pepper. Top each with about 1 tablespoon of mozzarella or Italian cheese blend.
  10. Bake at 350 degrees F for 20 to 25 minutes until cheese is melted and a fork slides easily into the pepper. Add a few more minutes if peppers still feel firm.

Notes

Leftover cooked rice works perfectly here -- use 1 to 1.5 cups. Ground turkey or chicken can substitute for beef. Liquid smoke and smoked paprika are optional but add significant depth of flavor. To freeze before baking, wrap assembled peppers individually and freeze up to 3 months. Bake from frozen at 350 degrees F for about 1 hour. Refrigerate leftovers up to 4 days.