Classic Stuffed Peppers
This is the quintessential stuffed bell peppers recipe with bell peppers stuffed with seasoned ground beef, rice, and melty cheese, making it a perfect easy-to-make dinner.
Equipment
- Baking Dish
- Large Pot
- Large Pan
Ingredients
Main Ingredients
- 4-6 bell peppers use any color
- 1 tbsp olive oil
- 1 lb ground beef or substitute with ground turkey, chicken, pork, or sausage
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional, for spice)
- 5 cloves garlic chopped
- 14.5 oz fire roasted tomatoes canned, or use diced tomatoes/tomato sauce
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
- fresh chopped parsley for garnish
- red pepper flakes for garnish
Instructions
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
- Wash the bell peppers, cut off the tops, and scoop out the insides. Optionally, slice a small part off the bottom so they stand upright.
- Blanch the peppers for 5 minutes to slightly soften or roast them for 20 minutes for a different texture.
- Heat oil in a pan over medium heat. Add onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Add ground beef and cook for 5-6 minutes until browned, breaking it apart as it cooks.
- Add fire roasted tomatoes, seasonings, and cooked rice. Stir and remove from heat.
- Stir in 1/2 cup of shredded cheese.
- Stuff each pepper with the meat mixture and top with the remaining shredded cheese.
- Roast the stuffed peppers for 15-20 minutes, until tender and the cheese is bubbly.
- Let cool slightly, garnish with parsley and red pepper flakes, and serve.
Notes
Feel free to experiment with different meats, spices, or cheese. This dish can also be frozen for up to 3 months.