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world cuisine


Loaded Stuffed Peppers will be a new addition to your weekly dinner rotation. Colorful sweet bell peppers stuffed with seasoned ground beef, melted cheese, diced veggies, and rice. You have a complete meal, all inside a single baked bell pepper.

This colorful and flavorful meal has become one of my go-to menu items for the crazy nights at our house. I love these stuffed peppers because they are so easy to make, but they don’t lack flavor or nutrition. They are plumb full of tons of delicious food.



6 bell peppers
1 small yellow onion (diced)
2 tbsp olive oil
1 lb lean ground beef
1 tbsp minced garlic
14.5 ounce can petite diced tomatoes
1 cup long grain white rice (cooked)
3 tsp kosher salt
2 tsp black pepper
2 tsp oregano
½ tsp red pepper flakes
¼ cup grated parmesan cheese
1½ cup shredded mozzarella



Preheat oven to 400 degrees. Wash and dry the outside of the bell peppers.

Carefully cut the tops off each of the bell peppers. Discard the green stem, but keep the top pepper flesh around the green stem. Dice the pepper tops.

Remove the seeds and the membranes from the peppers. Place the empty bell peppers in a 9×9 baking dish. If the bottoms of the peppers do not sit flat, carefully slice a thin amount off the bottoms.

In a large skillet, over medium to medium high heat, add the olive oil, diced yellow onion and diced pepper tops. Using a wooden spoon stir often, and cook uncovered for 5-7 minutes, until softened and opaque.

Add the 1 lb of lean ground beef and the tablespoon of minced garlic. Continue using the wooden spoon to stir often and break up the ground beef as it cooks. Cook uncovered until ground beef is cooked completely.

Remove the ground beef mixture from the heat and drain. Return the ground beef mixture to the skillet and the stovetop.

Reduce the heat to medium, add the can of petite diced tomatoes and the cup of cooked rice. Stir.

Add the kosher salt, black pepper, oregano and red pepper flakes. Stir to combine. Reduce the heat to low.

Allow the ground beef mixture to cook for another 5 minutes. Remove from the heat.

Evenly fill the peppers with the ground beef mixture. Sprinkle 2 teaspoons of the grated parmesan cheese over the top of the ground beef mixture.

Sprinkle 1 ½ tablespoons of the mozzarella cheese on top of the peppers. (we want enough cheese to lightly cover the filling but we still want the filling to slightly pop through the gooey cheese)

Pour ½ cup of water into the bottom of the pan to help steam the stuffed peppers. Cover with foil and bake for 35 minutes

Remove the foil and bake for an additional 10 minutes. Serve while hot.

Nutrition per servingCalories: 431kcal | Fat: 17g | Saturated fat: 7g | Trans fat: 1g | Cholesterol: 73mg | Sodium: 1553mg | Potassium: 828mg | Carbohydrates: 41g | Fiber: 5g | Sugar: 9g | Protein: 29g | Vitamin A: 4163% | Vitamin C: 160% | Calcium: 256% | Iron: 4% |

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