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Stuffed Peppers Recipe

Stuffed Peppers

Classic stuffed peppers filled with savory ground beef, fluffy rice, tomato sauce, and gooey cheese. This comforting dish is perfect for a hearty weeknight meal or a crowd-pleasing family dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Tenderizing Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: Main Course
Cuisine: American Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Peppers Ingredients
  • 3 large bell peppers (red, yellow, or orange) cut in half lengthwise and cored
  • 1 pound lean ground beef 90% lean recommended
  • 1¼ teaspoons salt divided
  • ¼ teaspoon baking soda
  • 3 tablespoons olive oil divided
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 can (8 oz) tomato sauce
  • 1 cup cooked rice or quinoa
  • 1½ cups shredded Monterey Jack or Cheddar Jack cheese divided

Equipment

  • Oven
  • 9×13-inch baking dish
  • Skillet
  • Mixing Bowl
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Preheat the oven to 425°F and position a rack in the center.
  2. In a mixing bowl, combine ground beef with 1 teaspoon of salt and the baking soda. Mix and let rest for 20 minutes.
  3. Cut bell peppers in half from top to bottom and remove seeds and membranes.
  4. Place peppers cut side up in a 9x13-inch baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon salt.
  5. Roast peppers in the oven for about 20 minutes until tender-crisp.
  6. In a skillet, heat remaining olive oil over medium heat. Add onions and cook for 3–4 minutes until soft. Stir in garlic and cook 1 minute more.
  7. Add beef mixture to the skillet with chili powder, cumin, and oregano. Increase heat to medium-high and cook, breaking up meat, for about 5 minutes until browned.
  8. Add tomato sauce and bring to a boil. Reduce heat and simmer uncovered for 2–3 minutes.
  9. Stir in the cooked rice and ¾ cup of cheese until melted, then remove from heat.
  10. Fill each roasted pepper with the meat mixture and top with remaining ¾ cup of cheese.
  11. Bake the filled peppers for 10–15 minutes, until cheese is melted and bubbly.
  12. Serve hot with your favorite sides.

Notes

You can prepare the filling ahead and refrigerate or freeze the stuffed peppers before baking. Reheat in a 425°F oven for 15 minutes if chilled, or longer if frozen (covered with foil, then add cheese and bake uncovered for final 5 minutes).