Pioneer Woman Stuffed Bell Peppers
A hearty and flavorful dish featuring bell peppers stuffed with a savory mixture of ground beef, rice, tomatoes, and cheese, inspired by The Pioneer Woman’s classic recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6
Ingredients
6 large bell peppers, tops cut off and seeds removed
1 pound ground beef
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1 cup shredded cheddar cheese
2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the bell peppers and cook for 3-4 minutes until slightly softened. Remove and drain well.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat.
Stir in cooked rice, drained diced tomatoes, tomato sauce, salt, black pepper, and Italian seasoning. Cook for 5 minutes, stirring occasionally.
Remove the skillet from heat and stir in half of the shredded cheddar cheese.
Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, filling them completely.
Sprinkle the remaining shredded cheddar cheese evenly over the stuffed peppers.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving.