Stuffed Bell Peppers filled with ground beef, onions, garlic, tomatoes, rice, herbs, seasonings and plenty of cheese then topped with more cheese are a hearty and comforting classic. It's one of those recipes the whole family enjoys and reheats well. 

They can also be assembled ahead of time and then baked the next day for those nights that are extra busy.

           

Stuffed Bell Peppers always make the top of my fall favorites list. They bring back memories of my Granny in the kitchen baking and the house smelling divine. 

Who can resist cheesy, tomato, rice, and ground beef stuffed into a bell pepper and then smothered with cheese.

I welcome the cool nights to come with the fireplace on, snuggled up next to my love and kids under my favorite blanket, watching a movie, and of coarse enjoying all the delicious foods of fall..  

Here's how I make my favorite Stuffed Bell Pepper Recipe:

Slice tops off of bell peppers and scoop out the inside seeds and membranes. 

I also slice the little left over bell pepper off the tops around the stems. I try to waste as little as possible when we cook.

In a large skillet with a lid add:

• 1 teaspoon Olive Oil
• 1 1/3lbs Ground Beef
• 1/2 whole Onion, Chopped

Cook until ground beef is browned. 

Add:

• The left over Chopped Bell Pepper from the stem
• 2 cloves Garlic, Minced (Feel Free To Add More )
• 28 ounces Canned Diced Tomatoes

Stir in:

• 1/2 cup Brown Rice or White Rice 
• 1/2 cup Water
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Granulated Garlic
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Fresh Ground Pepper

The house should be starting to smell good right about now!

Mix until combine and use the back to spoon to press mixture down. Bring to a simmer and cover. 

Reduce heat to low and cook until rice is cooked through and tender about 18-20 minutes for white rice and about 45 minutes for brown rice.

Add 1/2 cup cubed cheese and stir until cheese melts. Remove from heat. 

Taste the mixture and add salt if needed. Cheese can be fairly salty so it can really vary plus everyone has an individual preference for salt.

Lightly sprinkle a pinch of sea salt on the inside of bell peppers and scoop cheesy beef and rice mixture into bell peppers. 

I just love the smell and color of all the garden fresh peppers this time of year. So pretty!

Place sliced cheese over the top of each bell pepper and bake in a 375 degree preheated oven. 

Bake for 35-45 minutes or until the peppers are cooked to desired doneness and cheese is lightly brown.

(At this point the peppers could go into the refrigerator to be baked the next day but they will need to be cooked a bit longer to bring the stuffing to temperature .

Allow to cool for about 5 - 10 minutes before serving, they are very hot.

I love using my cast iron skillet to cook peppers in since it's a good nonstick surface but a baking pan works well also. 

Definitely one of my favorite dishes to help celebrate the end of summers bounty of bell peppers. 

Other Stuffed Bell Pepper Recipes we love:

• Chicken Fajita Stuffed Bell Peppers
• Quinoa Black Bean Chicken Stuffed Poblano Peppers

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Dinner, Bell Peppers, Ground Beef, Hamburger, Beef

American

Yield: 5

Author: Serena Bakes Simply From Scratch

Stuffed Bell Peppers

Stuffed Bell Peppers filled with ground beef, onions, garlic, tomatoes, rice, herbs, seasonings and plenty of cheese then topped with more cheese are a hearty and comforting classic. It's one of those recipes the whole family enjoys and reheats well.

Prep time: 20 MinCook time: 1 H & 35 MTotal time: 1 H & 55 M

Ingredients

• 5 whole Bell Peppers
• 3 Pinches Salt
• 1 1/3 pound Ground Beef
• 1/2 whole Onion, Chopped
• 28 ounces Diced Tomatoes
• 1/2 cup Water
• 2 cloves Garlic, Minced (Or More If Your Heart Desires)
• 1/2 cup Brown or White Rice (I used Brown)
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Granulated Garlic
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Pepper or to Taste
• Salt to taste as needed
• 1/2 cup Cheddar Cheese Cubes
• 5 slices Cheddar Cheese

Instructions

1. Preheat oven to 375 degrees.
2. Cut stem tops off of bell peppers. Remove seeds and membranes from bell peppers. Cut bell pepper away from stems and chop, set aside.
3. Sprinkle salt inside hollowed bell peppers and set into a baking dish, set aside.
4. In a large skillet with a lid over medium-high heat add olive oil, ground beef and onion. Cook until ground beef is brown and cooked though.
5. Add diced tomatoes, water, garlic, diced bell pepper from around stem, rice, worcestershire sauce, garlic powder, italian seasoning and pepper. Stir well. Using the back of a spoon spread mixture evenly.
6. Bring ground beef/rice mixture to a simmer. Cover and reduce heat to low. Cook until rice is cooked through and tender about 18-20 minutes.
7. Remove lid and add 1/2 cup cheddar cheese cubs. Stir until cheese is melted. Taste and add salt as needed.
8. Spoon cheesy ground beef rice mixture into prepared bell peppers. Top each bell pepper with a slice of cheese.
9. Bake in preheated oven until peppers are cooked to desired doneness. About 35-45 minutes. Allow to cool for about 5 minutes before serving.

Notes

I left the salt added to the ground beef rice mixture to taste because the cheese can make it salty and everyones individual taste for salt can be different. I also usually add more fresh garlic but I have also found garlic is really an individual taste and more garlic can be added if you like more.

Nutrition Facts

Calories

565.78

Fat

34.67

Sat. Fat

14.86

Carbs

32.7

Fiber

5.31

Net carbs

27.38

Sugar

10.5

Protein

31.65

Sodium

641.88

Cholesterol

114.18

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2013/09/stuffed-bell-peppers.html

©2013 Serena Bakes Simply From Scratch

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Grilled Peach Salad with Raspberry Vinaigrette

Smokey sweet Grilled Peach Salad with a Raspberry Vinaigrette is an easy to make salad perfect for summer.

Grilled ripe peaches are one of my summer time favorites and a staple when we go camping. 

If you've never had Grilled Peaches you're missing out. It's a sweet and smokey mouthful you'll never forget! 

We first had a Grilled Peach Salad last year at the Salish Lodge for our Anniversary and it's lingered on my mind since..

So when Colt came home with ripe juicy peaches for me the other night I knew a Grilled Peach Salad with Raspberry Vinaigrette was in the works.

This salad goes incredibly well with goat cheese or feta if your looking for a little more complexity.

We just decided on this particular night the simplicity of this salad was just what we were looking for.

Artichoke Mushroom Tomato Sauce

Artichoke Mushroom Tomato Sauce is a hearty vegetarian sauce we love in our house. It has so much flavor and is easy to make in under 30 minutes. We love it over pasta, or spaghetti squash. 

Since it's Monday I thought it was the perfect day to revisit a quick, inexpensive, meatless Monday family favorite Artichoke Mushroom Tomato Sauce.

I've had several readers ask for healthy quick meals or a filling meal on a budget and this is a definite go to lunch or dinner in our house for either of those.

Artichoke Mushroom Tomato Sauce over pasta is a great meatless Monday dish since it is inexpensive, easy, and satisfying. It is also extremely budget friendly if you can find canned artichokes on sale.

My kids love this, but my kids do eat most veggies and love artichokes.

Here's how to make Artichoke Mushroom Tomato Sauce: