Stuffed Bell Peppers

Why make this recipe

Stuffed Bell Peppers are a wholesome and delicious meal. They bring together colorful vegetables and hearty fillings, making them appealing to both adults and kids. You can customize the filling to your taste, and they are perfect for using up leftover ingredients. Plus, they look great on a plate and are easy to serve as a complete meal.

How to make Stuffed Bell Peppers

Making Stuffed Bell Peppers is straightforward and satisfying. With a mix of ground beef, rice, and spices, you create a tasty filling that brings out the flavors of the bell peppers. Let’s get started on this delightful dish!

Ingredients :

• 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp. tomato paste
• 1 lb. ground beef
• 1.5 cups cooked white or brown rice
• 1 can (14.5 oz.) diced tomatoes
• 1.5 tsp. dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey jack, to garnish
• Chopped fresh parsley

Directions :

Preparation:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
3. Stir in the garlic and tomato paste, cooking for an additional minute.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
5. Mix in the cooked rice, diced tomatoes, oregano, salt, and pepper. Stir to combine and remove from heat.

Baking:
6. Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper until they are full.
7. Sprinkle shredded Monterey jack cheese on top. Drizzle with a little olive oil if desired.
8. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the peppers are tender and the cheese is melted.
9. Garnish with chopped parsley before serving.

How to serve Stuffed Bell Peppers

Serve the Stuffed Bell Peppers warm, straight from the oven. You can pair them with a simple salad or some crusty bread for a complete meal. They also make great leftovers!

How to store Stuffed Bell Peppers

If you have leftovers, store the Stuffed Bell Peppers in an airtight container in the refrigerator. They will stay good for about 3-4 days. You can also freeze them. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer.

Tips to make Stuffed Bell Peppers

• Feel free to use ground turkey or chicken for a lighter option.
• Add fresh herbs like basil or cilantro for extra flavor.
• Experiment with different cheese types for variety.
• You can use quinoa instead of rice for a healthier grain option.

Variation

For a vegetarian version, replace the ground beef with black beans, lentils, or a variety of vegetables like zucchini and mushrooms. You can also add cheese to the filling for a creamy texture.

FAQs

1. Can I make Stuffed Bell Peppers ahead of time?
Yes, you can prepare the filling in advance and stuff the peppers when you’re ready to bake them. This can save time during busy days.

2. How long do I bake Stuffed Bell Peppers?
Typically, you should bake them for about 45 minutes in total—30 minutes covered and 15 minutes uncovered for that bubbly cheese on top.

3. Can I use other types of peppers?
While bell peppers are common, you can use jalapeños or other pepper varieties if you prefer a spicier dish. Just adjust the cooking time as needed depending on the size of the peppers.

Stuffed Bell Peppers

A wholesome and customizable meal, Stuffed Bell Peppers feature colorful vegetables and hearty fillings of ground beef and rice, making them a delight for both adults and kids.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Filling

• 2 Tbsp extra-virgin olive oil plus more for drizzling
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp tomato paste
• 1 lb ground beef
• 1.5 cups cooked white or brown rice
• 1 can (14.5 oz) diced tomatoes
• 1.5 tsp dried oregano
• to taste Kosher salt
• to taste Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey jack, to garnish
• Chopped fresh parsley

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
3. Stir in the garlic and tomato paste, cooking for an additional minute.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
5. Mix in the cooked rice, diced tomatoes, oregano, salt, and pepper. Stir to combine and remove from heat.

Baking

1. Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper until they are full.
2. Sprinkle shredded Monterey jack cheese on top. Drizzle with a little olive oil if desired.
3. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the peppers are tender and the cheese is melted.
4. Garnish with chopped parsley before serving.

Notes

Feel free to use ground turkey or chicken for a lighter option. Add fresh herbs like basil or cilantro for extra flavor. Experiment with different cheese types for variety. You can use quinoa instead of rice for a healthier grain option. For a vegetarian version, replace the ground beef with black beans, lentils, or a variety of vegetables like zucchini and mushrooms.