Why You’ll Love This Recipe

Balanced Nutrition: Each pepper is filled with a hearty mixture of protein-rich ground beef, fiber-packed brown rice, and flavorful cheeses, offering a satisfying and nutritious meal.
Freezer-Friendly: These stuffed peppers can be prepared in advance and stored in the freezer, making them a convenient option for hectic days.
Customizable: Feel free to adjust the seasonings or add vegetables to suit your family’s preferences.

Ingredients

8 green bell peppers
1¼ lbs ground beef
2 cups cooked brown rice
½ cup chopped sweet onion
1 tablespoon minced garlic
2 tablespoons fresh minced basil (or 1 tablespoon dried)
1 teaspoon salt
2 cups plain tomato sauce
½ cup freshly shredded Parmesan cheese
3 cups freshly shredded low-moisture mozzarella cheese, divided

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Rice: Cook the brown rice according to package instructions. Typically, cooking 1 cup of dry brown rice yields about 2 cups cooked.
Cook the Beef Mixture: In a skillet over medium heat, brown the ground beef with the chopped onion until fully cooked. Drain any excess fat.
Combine Filling Ingredients: In a large bowl, mix together the cooked rice, beef and onion mixture, minced garlic, basil, salt, tomato sauce, Parmesan cheese, and 1½ cups of the shredded mozzarella.
Prepare the Peppers: Slice the tops off the green peppers and remove the seeds.
Blanch the Peppers: In a pot of boiling water, cook the peppers for 4-5 minutes to soften. Drain and set aside.
Assemble the Dish: Preheat the oven to 350°F (175°C). Lightly oil a baking dish and arrange the peppers upright. Stuff each pepper with the filling mixture and top with the remaining 1½ cups of mozzarella cheese.
Bake: Place the baking dish in the oven and bake for 25 minutes, or until the cheese is melted and bubbly. If the peppers were refrigerated, bake for 35 minutes. For frozen peppers, bake at 400°F (200°C) for 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

Servings and Timing

Servings: This recipe yields 8 servings.
Preparation Time: Approximately 15 minutes
Cooking Time: 25-35 minutes (depending on whether the dish is refrigerated or frozen)
Total Time: 40-50 minutes

Variations

Vegetarian Option: Replace the ground beef with lentils or a mix of vegetables for a meatless version.
Spice It Up: Add chopped green chilies or a sprinkle of red pepper flakes to the filling for added heat.
Cheese Choices: Experiment with different cheeses like cheddar or Monterey Jack to suit your taste.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: Assemble the stuffed peppers but do not bake. Wrap individually and freeze for up to 3 months.
Reheating: To reheat, bake from frozen at 400°F (200°C) for 45-55 minutes, or until heated through.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used, but brown rice adds more fiber and nutrients.

How do I prevent the peppers from becoming too soft?

Blanching the peppers briefly before baking helps maintain their structure.

Can I prepare these ahead of time?

Absolutely. Assemble the peppers and refrigerate or freeze them for later baking.

How can I make this recipe dairy-free?

Use dairy-free cheese alternatives and ensure the tomato sauce is free from dairy additives.

Can I bake these in a slow cooker?

Yes, arrange the stuffed peppers in a slow cooker and cook on low for 4-6 hours.

Conclusion

Cheesy Stuffed Green Peppers are a versatile and convenient meal that combines wholesome ingredients with rich flavors. Whether you’re preparing them for a busy week or stocking your freezer, they are sure to become a family favorite.