Stuffed Peppers Recipe
A classic stuffed peppers recipe featuring tender bell peppers packed with a savory beef and cooked rice filling, topped with cheese that melts and browns beautifully in the oven.
Equipment
- Large Pot
- Large pan
- Baking Dish
Ingredients
Main Ingredients
- 4-6 bell peppers use any color - green, yellow, red, orange
- 1 tablespoon olive oil
- 1 lb ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
- 1 cup shredded cheese cheddar, mozzarella, or a blend - I LOVE pepperjack for myself
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
Garnish
- Fresh chopped parsley, red pepper flakes
Instructions
Preparation
- Preheat your oven to 425F (220C) and bring a pot of water (enough to cover the bell peppers) to a boil.
- Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
- Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
- Set the softened peppers into a lightly oiled baking dish.
Filling
- Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through. For best food safety, the filling should reach 160 °F for ground beef.
- Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
- Stir in half of the shredded cheese until incorporated.
Stuff and Bake
- Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
- Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Notes
Moisture tip: Drain your blanched peppers upside down on paper towels and make sure the beef filling is thick and not soupy to avoid watery bottoms in the baking dish.
Storage: Cool leftovers promptly, cover and refrigerate within 2 hours. Keep for up to 4 days or freeze the cooked filling separately for the best texture.
Reheating: Warm leftovers in a 350 °F oven with the dish loosely covered in foil to keep the filling moist, or reheat in the microwave on medium power.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.