Description
This Stuffed Peppers recipe features tender bell peppers filled with a savory mixture of ground beef, aromatic spices, cooked white rice, and tomato sauce, all topped with melted mozzarella cheese. Baked to perfection, these colorful stuffed peppers make a hearty and comforting meal perfect for any occasion.
Ingredients
Scale
Vegetables
- 3 large bell peppers (any color)
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 green onion (sliced, for garnish)
Protein and Dairy
- 1 pound 80% lean ground beef
- 1½ cups shredded mozzarella cheese (or cheddar or a mix)
Pantry Items and Spices
- 1-2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 cup cooked white rice
- 15 ounces tomato sauce (1 can)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the peppers.
- Prepare Peppers: Cut a circle around the stem on each bell pepper and remove it. Slice each pepper in half from stem to bottom to create 6 halves. Place the halves cut side down on a cutting board and gently tap to loosen any seeds.
- Arrange Peppers: Place the pepper halves cut side up in a 9×13-inch baking pan. Drizzle them with olive oil and season with salt and pepper to taste.
- Initial Bake: Bake the peppers for 20 minutes until they start to soften, making them ready to be filled.
- Cook Meat Mixture: While peppers bake, heat a large skillet over medium-high heat. Add ground beef and chopped onion, cooking until the beef is browned and the onions are softened. Drain excess grease.
- Add Spices: Stir in minced garlic, kosher salt, chili powder, cumin, and oregano. Cook for 1 minute until spices release their aroma.
- Add Rice and Sauce: Mix in cooked white rice and tomato sauce. Bring the mixture to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
- Mix Cheese Into Filling: Stir in ¾ cup of the shredded mozzarella cheese until melted and incorporated.
- Stuff Peppers: Spoon the beef and rice filling evenly into each pepper half. Sprinkle the remaining ¾ cup cheese on top of the stuffed peppers.
- Final Bake and Serve: Return the stuffed peppers to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the peppers are tender. Garnish with sliced green onion before serving.
Notes
- Use any color of bell pepper depending on your preference or what’s available.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based ground meat alternative.
- Cheese choice can be varied: mozzarella, cheddar, or a blend adds different flavors and textures.
- To save time, use pre-cooked rice or leftover rice.
- Leftover stuffed peppers can be refrigerated up to 3 days and reheated in the oven.
