Cheese Topped Stuffed Peppers
Cheese topped stuffed peppers are a hearty, flavorful dish combining tender peppers, savory beef filling, and melted mozzarella, perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Parboil the green peppers in boiling water for 5 minutes, then drain.
- In a skillet, cook ground beef and chopped onion until browned, then drain excess fat.
- Add cooked rice, salt, and 1 cup of tomato sauce to the beef mixture, and heat thoroughly.
- Preheat oven to 350°F (175°C).
- Stuff each pepper with the beef mixture and place in an ungreased baking dish.
- Pour the remaining tomato sauce over the stuffed peppers.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes.
- Sprinkle shredded mozzarella cheese on top and serve.
Tips & Substitutions
For a twist, consider using ground turkey or chicken instead of beef for a lighter version. You can also add vegetables like corn or black beans to the filling for extra flavor and nutrition. If you prefer a spicier dish, include diced jalapeños or a sprinkle of cayenne pepper. Adjust the cheese variety; pepper jack or cheddar can also work well.
Serving Suggestions
These stuffed peppers are hearty on their own, but they pair wonderfully with a side salad or garlic bread for a complete meal. You can also serve them alongside a bowl of soup or a light vegetable dish. For an even heartier option, try pairing them with a side of Paul Bunyan's Chili for a comforting, filling dinner.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the microwave for about 2-3 minutes or bake in a preheated oven at 350°F (175°C) until warmed through, around 15-20 minutes. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Topped Stuffed Peppers contains roughly 471 calories, with 26g protein, 54g carbohydrates, and 18g fat. It is an excellent source of vitamin C (275% of the Daily Value), protein (52% of the Daily Value), and calcium (44% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2097mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Assemble them without baking, cover tightly, and refrigerate. When ready to bake, simply add an extra 10-15 minutes to the baking time if they're cold from the fridge.
What can I substitute for rice in this recipe?
You can use quinoa, cauliflower rice, or even couscous as a substitute for rice in the filling. Each option will offer a different texture and flavor, allowing for variations in this dish while maintaining a similar consistency.
Are there vegetarian options for this recipe?
Absolutely! You can replace the ground beef with lentils, mushrooms, or a meat substitute like textured vegetable protein (TVP). Just sauté the vegetables or meat substitute with onions and spices to enhance the flavors before stuffing the peppers.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).