Description
Classic Stuffed Peppers combine vibrant bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and melted cheese. This hearty and comforting dish features a blend of aromatic spices and is baked to perfection, making it a nostalgic favorite perfect for family dinners.
Ingredients
Scale
Vegetables
- 4-6 bell peppers (any color: green, yellow, red, orange)
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional, for spicy)
- 5 cloves garlic, chopped
- Chopped bell pepper tops from step 2
Protein and Dairy
- 1 lb ground beef (450g) (or substitute with ground turkey, chicken, pork, sausage, tofu)
- 1 cup shredded cheese (cheddar, mozzarella, pepperjack or blend)
Pantry
- 1 tablespoon olive oil
- 14.5 ounces fire roasted tomatoes (canned) or diced tomatoes or tomato sauce
- 1 cup cooked rice (white, brown, or wild)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
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 bottom so they stand upright. Chop the pepper tops to use later; discard stems.
- Blanch Peppers: Blanch the peppers in boiling water for 5 minutes to slightly soften them. Alternatively, roast them for 20 minutes to soften. Then place the softened peppers upright in a lightly oiled baking dish.
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onions, chopped bell pepper tops, and jalapeno if using. Cook for 5 minutes until softened.
- Add Garlic: Stir in chopped garlic and cook for 1 minute until fragrant.
- Cook Ground Beef: Add ground beef to the pan. Cook for 5 to 6 minutes, breaking the meat apart, until fully cooked.
- Combine Filling Ingredients: Stir in the fire roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Mix thoroughly and remove from heat.
- Incorporate Cheese: Stir half of the shredded cheese into the meat and rice mixture until well combined.
- Stuff Peppers: Spoon the meat filling mixture into each bell pepper, filling them generously. Top each stuffed pepper with the remaining shredded cheese.
- Bake Peppers: Roast the stuffed peppers in the preheated oven for 15-20 minutes until the peppers are tender and the cheese is bubbly and golden.
- Garnish and Serve: Let the peppers cool slightly. Garnish with fresh chopped parsley and red pepper flakes before serving.
Notes
- This classic stuffed peppers recipe is a nostalgic favorite featuring seasoned ground beef, rice, and melty cheese packed inside colorful bell peppers.
- You can substitute ground beef with ground turkey, chicken, pork, sausage, or tofu for dietary preferences.
- Blanching softens the peppers but roasting them first also works well to achieve tenderness.
- Use pepperjack cheese for a spicy kick or mix cheddar and mozzarella for a milder flavor.
- Leftovers reheat well in the oven or microwave for an easy next-day meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 534 kcal
- Sugar: 9 g
- Sodium: 419 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 103 mg
