Cheese-Covered Stuffed Bell Peppers

Cheese-Covered Stuffed Bell Peppers


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Sweet bell peppers have been sliced in half and stuffed to the brim with a filling meat and rice mixture mixed with select herbs and spices. A cheesy topping ties the meat together with its edible serving dish.

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Time needed

5-10 min preparation + 25-30 min cooking

Serving Size / Yield

8 servings


  • 1 lb. Lean Ground Beef
  • 1/2 C. Onion, chopped
  • 1 tsp. Minced Garlic
  • 1 14 oz. can Diced Tomatoes
  • 2/3 tsp. Dried Oregano
  • 2/3 tsp. Dried Basil
  • 2/3 tsp. Dried Rosemary
  • 1 C. Cooked Brown Rice
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 4 Large Red or Yellow Bell Peppers, halved, cored, and seeded
  • 1 C. Shredded Cheddar Cheese

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Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook the ground beef and onion until beef is browned and onion is tender. Add minced garlic and sauté for 3 minutes. Stir in tomatoes, oregano, basil, and rosemary. Reduce heat to low and let mixture simmer for 5 minutes. Stir in brown rice. Season with salt and pepper as needed. Evenly divide the beef and rice mixture between the hollowed-out pepper halves. Place the peppers on a large foil-lined baking sheet and sprinkle with cheddar cheese. Bake for 25-30 minutes, or until peppers are tender.

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