Description
A classic stuffed peppers recipe featuring bell peppers filled with a flavorful mixture of ground beef, rice, fire-roasted tomatoes, and spices, topped with melted cheese and roasted to perfection. This hearty and comforting dish is easy to prepare and customizable with your choice of protein and cheese.
Ingredients
Units
Scale
Bell Peppers
- 4-6 bell peppers (any color: green, yellow, red, orange)
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb (450g) ground beef (can substitute ground turkey, chicken, pork, sausage, tofu)
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional, for spicy)
- 5 cloves garlic, chopped
- Chopped bell pepper tops (from the bell peppers, excluding stems)
Other Ingredients
- 14.5 ounces fire roasted tomatoes (canned; can substitute diced tomatoes or tomato sauce)
- 1 cup cooked rice (white, brown, or wild rice)
- 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or blend)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For Garnish
- Fresh chopped parsley
- Red pepper flakes
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Bring a pot of water to a boil, enough to cover the bell peppers. Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottoms so the peppers stand upright. Reserve the chopped tops (minus stems) to cook later.
- Blanch Peppers: Blanch the bell peppers by placing them in the boiling water for 5 minutes to soften slightly. Alternatively, roast the peppers for 20 minutes to soften. Place the softened peppers in a lightly oiled baking dish.
- Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add the chopped onions, reserved bell pepper tops, and jalapeño (if using) and cook for 5 minutes until softened.
- Add Garlic: Add the chopped garlic to the pan and cook for 1 minute until fragrant.
- Cook Ground Beef: Add the ground beef to the pan, breaking it apart as it cooks. Cook for 5-6 minutes until thoroughly cooked and no longer pink.
- Add Tomatoes and Seasonings: Stir in the fire roasted tomatoes, paprika, dried oregano, dried basil, salt, and pepper. Mix well and cook briefly to incorporate flavors.
- Combine with Rice and Cheese: Add the cooked rice to the mixture and stir well. Remove from heat, then stir in half of the shredded cheese until combined.
- Stuff Peppers: Fill each bell pepper with the meat and rice mixture. Top each pepper with the remaining shredded cheese.
- Roast: Place the stuffed peppers in the oven and roast for 15-20 minutes until the peppers are tender to your liking and the cheese is melted and bubbly.
- Serve: Allow the peppers to cool slightly, then garnish with fresh parsley and red pepper flakes. Serve warm.
Notes
- Bell pepper sizes can vary; you may need more or fewer peppers depending on size.
- Extra filling can be saved for another use or frozen for later.
- You can substitute ground beef with turkey, chicken, pork, sausage, or tofu for different protein options.
- Adjust cheese type and amount based on personal preference.
- Jalapeño is optional and can be omitted to reduce spiciness.
- Blanching peppers softens them quickly, but roasting the peppers first adds a smoky flavor.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
