Description
Classic Stuffed Peppers are a comforting and versatile dish featuring bell peppers filled with a savory mixture of ground beef, onions, garlic, rice, and fire-roasted tomatoes, topped with melted cheese and perfectly roasted to tender perfection. This recipe is easy to customize with different proteins or cheeses and makes a hearty family meal.
Ingredients
Units
Scale
Peppers
- 4-6 bell peppers (any color - green, yellow, red, orange)
Filling
- 1 tablespoon olive oil
- 1 lb ground beef (450g) - or ground turkey, chicken, pork, sausage, tofu
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional, for spicy)
- 5 cloves garlic, chopped
- 14.5 ounces fire roasted tomatoes (canned) - or diced tomatoes or tomato sauce
- 1 cup cooked rice (white, brown, or wild rice)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Topping and Garnish
- 1 cup shredded cheese (cheddar, mozzarella, or a blend; pepper jack recommended)
- Fresh chopped parsley (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Bring a pot of water large enough to cover the bell peppers to a boil. Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they stand upright. Chop the extra pepper tops (discard the stems) for cooking with onions later.
- Blanch Peppers: Blanch the bell peppers in boiling water for 5 minutes to soften slightly. Alternatively, you can roast the peppers for 20 minutes to soften. Set the softened peppers into a lightly oiled baking dish to prepare for stuffing.
- Cook Vegetables: Heat olive oil in a large pan over medium heat. Add chopped onions, chopped bell pepper tops, and jalapeno pepper (if using). Cook for 5 minutes until softened.
- Add Garlic: Add 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 fully cooked through and browned.
- Add Tomatoes and Seasonings: Stir in the fire roasted tomatoes, paprika, dried oregano, dried basil, salt, and pepper. Mix thoroughly.
- Add Rice and Cheese: Add the cooked rice and stir well. Remove the mixture from heat, then stir in half of the shredded cheese until incorporated.
- Stuff Peppers and Add Cheese: Spoon the meat and rice filling into each bell pepper cavity, pressing down lightly. Top each stuffed pepper with the remaining shredded cheese evenly.
- Roast the Stuffed Peppers: Roast the peppers in the preheated oven for 15-20 minutes, or until the peppers are tender to your liking and the cheese on top is melted and bubbly.
- Serve: Let the peppers cool slightly, then garnish with fresh chopped parsley and red pepper flakes. Serve warm and enjoy.
Notes
- Bell pepper sizes vary; you may need extra peppers to hold all the filling or save any leftover filling to freeze for another meal.
- Worcestershire sauce can be added to the meat mixture for additional flavor.
- For a vegetarian version, substitute the ground beef with tofu or plant-based meat alternatives.
- You can swap in different cheeses depending on your preference, such as mozzarella for a milder taste or pepper jack for more spice.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
