Baked Italian-Style Stuffed Bell Peppers with Mozzarella
Colorful bell peppers stuffed with a savory blend of ground beef, tomatoes, herbs, and topped with melted mozzarella cheese. This Italian-inspired beef recipe, ready in about 60 minutes, pairs bell peppers, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (red, yellow, or orange), tops cut off and seeded bell peppers
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 1 cup canned diced tomatoes
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cooked white rice
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped, for garnish fresh basil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Prepare 4 large bell peppers by cutting off the tops and removing seeds. Set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until onion is translucent and fragrant.
- Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned and no longer pink.
- Step 4: Stir in 1 cup canned diced tomatoes, 1 tbsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until flavors meld.
- Step 5: Remove from heat and mix in 1 cup cooked white rice.
- Step 6: Stuff each bell pepper with the beef and rice mixture, packing tightly. Place peppers upright in a baking dish.
- Step 7: Sprinkle 1 cup shredded mozzarella cheese evenly over the tops of the stuffed peppers.
- Step 8: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Step 9: Garnish with 2 tbsp chopped fresh basil before serving warm.
Frequently asked questions
How long does Baked Italian-Style Stuffed Bell Peppers with Mozzarella take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Italian-Style Stuffed Bell Peppers with Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.
Can I substitute ingredients in Baked Italian-Style Stuffed Bell Peppers with Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian-Style Stuffed Bell Peppers with Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Italian-Style Stuffed Bell Peppers with Mozzarella?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
