Classic Stuffed Bell Peppers Recipe
These delicious stuffed bell peppers are filled with a savory mixture of seasoned ground beef, rice, and tomatoes, then topped with melted Monterey Jack cheese. They’re perfect for a comforting meal and easy to make ahead.
Yield: 6 servings
Total Time: 1 hour
Cuisine: American
Course: Main Dish
Keyword: Stuffed Bell Peppers Recipe
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 1/2 cups cooked white or brown rice
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 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 cheese
- Chopped fresh parsley, for serving
Instructions
1. Prepare the Filling
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and tomato paste, stirring until fragrant, about 1 minute. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, approximately 6 minutes.
2. Add Rice and Tomatoes
Stir in the cooked rice and diced tomatoes. Season with dried oregano, salt, and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until the liquid has slightly reduced.
3. Prepare the Peppers
Arrange the bell peppers cut side up in a 13×9-inch baking dish. Drizzle the peppers lightly with olive oil. Spoon the beef and rice mixture into each pepper, filling them generously. Top each filled pepper with shredded Monterey Jack cheese. Cover the baking dish with foil.
4. Bake the Peppers
Bake the peppers in a preheated oven at 350°F (175°C) for about 35 minutes, or until the peppers are tender. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
5. Garnish and Serve
Top the baked peppers with chopped fresh parsley before serving.
Recipe Tips
- Cooking the Peppers: For a slightly firmer texture, bake the peppers without pre-cooking. If you prefer very tender peppers, blanch them in boiling water for a few minutes before stuffing.
- Make-Ahead and Freezing: You can prepare the filling and peppers a day ahead, storing them separately in the refrigerator. When ready to bake, assemble and cook as directed. To freeze, assemble the stuffed peppers and freeze on the baking tray; once frozen, wrap individually for easy portioning.
- Baking from Frozen: To bake from frozen, add about 30 minutes to the baking time, or thaw in the refrigerator overnight and bake as usual.
Enjoy these comforting stuffed bell peppers with a fresh garnish and your favorite sides!