Description
These classic stuffed peppers feature tender bell peppers filled with a savory mixture of seasoned ground beef, tomato rice, and melty cheese. It’s a comforting, hearty meal that’s easy to prepare and perfect for any night of the week.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 pound ground beef
- 1 1/2 cups cooked white or brown rice
- 1 can (14.5 ounces) diced tomatoes, drained slightly
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 6 medium bell peppers, tops removed and cores cleaned
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 6–7 minutes until softened. Add garlic and tomato paste, cooking for 1 minute more.
- Add ground beef and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed.
- Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
- Arrange bell peppers cut-side up in the baking dish and lightly drizzle inside with olive oil. Spoon beef and rice mixture evenly into each pepper.
- Cover dish tightly with foil and bake for 35 minutes, until peppers are tender.
- Uncover, sprinkle cheese over the peppers, and bake for 10 more minutes until melted and bubbly.
- Remove from oven, garnish with chopped parsley, and serve warm.
Notes
- Use lean ground beef for a lighter option.
- Make ahead by prepping the filling and peppers separately the day before.
- Use cheddar or mozzarella if Monterey Jack isn’t available.
- Slice a thin layer off the bottom of each pepper to help them stand upright.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
