Stuffed Peppers
There’s nothing quite like a classic stuffed pepper to satisfy your cravings for a hearty, comforting meal.
Picture this: tender roasted bell peppers, stuffed with seasoned ground beef, rice, and gooey melted cheese.
This dish is not only delicious, but it’s also easy to pull together on a busy weeknight.
Packed with flavor and warmth, these stuffed peppers are the kind of meal that will have you coming back for more.
Perfect for cozy evenings and family dinners, they’re a true crowd-pleaser.
Ready to dig in? Let’s get cooking!
For Stuffed Peppers:
- Ground Beef – I use 90% lean ground beef for a nice balance of flavor and lean protein.
- Salt – Helps bring out the flavor in the beef and peppers.
- Baking Soda – Helps tenderize the beef for a softer texture.
- Bell Peppers – Choose large red, yellow, or orange bell peppers, cut in half and cored.
- Extra-Virgin Olive Oil – Used for roasting the peppers and sautéing the onion and garlic.
- Yellow Onion – Adds depth of flavor to the beef filling.
- Garlic – For extra savory flavor.
- Chili Powder – Gives a mild heat and a deep, rich flavor to the beef filling.
- Ground Cumin – Adds a smoky, earthy flavor to the filling.
- Dried Oregano – A fragrant herb that pairs beautifully with the other spices.
- Tomato Sauce – Forms the base of the beef mixture, providing moisture and richness.
- Cooked Rice – Use cooked rice, quinoa, or any other grain to add bulk and texture to the filling.
- Shredded Monterey Jack or Cheddar Jack Cheese – For melting on top and inside the peppers, giving them a delicious creamy texture.
For Make-Ahead Option:
- Storage – You can assemble the stuffed peppers and store them in the fridge for up to 2 days, or freeze for up to 3 months. Simply reheat or bake when ready to serve.
Stuffed Peppers
Notes
Ingredients:
- 450g (1 lb) 90% lean ground beef
- 1¼ teaspoons salt, divided
- 1 heaping ¼ teaspoon baking soda
- 3 large bell peppers (red, yellow, or orange), halved and cored
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (240g/8 oz) can tomato sauce
- 1 cup cooked rice, quinoa, or any preferred grain
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions:
-
Preheat the Oven
Preheat your oven to 220°C (425°F) and adjust the oven rack to the middle position. -
Prepare the Ground Beef
- In a medium bowl, mash the ground beef with 1 teaspoon of salt and the baking soda using your hands.
- Let it sit for 20 minutes while you proceed with the next steps.
-
Prepare the Peppers
- Line a 23x33 cm (9x13-inch) baking dish with aluminum foil for easier cleanup.
- Place the halved peppers cut-side up in the dish.
- Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon of salt.
-
Roast the Peppers
- Roast the peppers in the oven for about 20 minutes, or until they are slightly browned and tender-crisp.
- Some liquid will gather in the bottom of the peppers, which is fine.
-
Cook the Filling
- While the peppers roast, heat the remaining 2 tablespoons of olive oil over medium heat in a large nonstick skillet.
- Add the chopped onion and cook for 3-4 minutes, stirring frequently, until soft and translucent.
- Add the minced garlic and cook for 1 more minute, being careful not to brown the garlic.
-
Brown the Beef
- Add the beef mixture to the skillet, along with the chili powder, cumin, and oregano.
- Increase the heat to medium-high.
- Cook, breaking up the meat with a wooden spoon, for 4-5 minutes, or until the beef is browned and nearly cooked through.
-
Add Tomato Sauce and Rice
- Stir in the tomato sauce, bring the mixture to a boil, then reduce the heat to medium-low.
- Let it simmer uncovered for 2-3 minutes until the beef is fully cooked.
- Add the cooked rice and ¾ cup of shredded cheese, stirring until the cheese melts and everything is combined.
- Remove the skillet from the heat.
-
Stuff the Peppers
- Remove the peppers from the oven.
- Spoon the beef and rice filling evenly into each pepper half.
- Top with the remaining ¾ cup of shredded cheese.
-
Finish Roasting
- Return the stuffed peppers to the oven and roast for an additional 10-15 minutes, until the cheese is melted and bubbly, and the filling is heated through.
- Serve immediately.
Make-Ahead Instructions:
- You can partially cook and fill the peppers with the beef mixture up to 2 days ahead. Refrigerate them, or freeze in an airtight container for up to 3 months. To bake from frozen, defrost overnight in the refrigerator, then cover the dish with foil and bake at 220°C (425°F) for about 15 minutes. Remove the foil, top with the cheese, and bake for an additional 5 minutes or until the cheese is melted and the filling is hot.
Pairing Suggestion:
- Serve with pieces of cornbread on a wooden board.
Gluten-Free Adaptable:
- All ingredients in this recipe are generally gluten-free, but if you're following a gluten-free diet, always check ingredient labels to be certain, as hidden gluten can sometimes be present in processed foods.
Nutrition
Calories: 381 kcal | Carbohydrates: 17g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 646mg | Potassium: Not listed | Fiber: 3g | Sugar: 6g |
- Can I use a different type of meat for the filling?
Yes! Feel free to swap out ground beef for ground turkey, chicken, or even a plant-based meat substitute. Just make sure to adjust the cooking time based on the meat choice.
- How can I make this recipe quicker?
To save time, you can use pre-cooked rice or leftovers, and skip roasting the peppers. You can stuff raw peppers and bake them directly for a slightly firmer texture.
- Can I prepare the stuffed peppers ahead of time?
Definitely! You can assemble the peppers a day or two in advance and store them in the fridge. When you’re ready, just pop them in the oven to heat through and melt the cheese.
- What if I don’t have Monterey Jack or Cheddar Jack cheese?
No worries! You can substitute with any cheese that melts well, such as mozzarella or a blend of cheddar and mozzarella for that gooey texture.
- How can I make the filling spicier?
If you like it spicy, add some finely chopped jalapeños, or mix in a bit of hot sauce or cayenne pepper to the beef filling. Adjust to your spice level preference!
