Stuffed Pepper Recipe
These colorful bell peppers bursting with savory ground beef, tender rice, and melty cheese make an easy, healthy, and festive dinner the whole family will adore.
Ingredients
- 4 large bell peppers (mix red, yellow, green)
- 1 lb lean ground beef (or vegetarian crumbles)
- 1 cup cooked long-grain white rice (or brown rice)
- 1 small yellow onion, finely chopped Vidalia for sweetness
- 2 cloves garlic, minced fresh is best—avoid jarred
- 1 15-oz can tomato sauce (Muir Glen organic)
- 1/2 cup crushed tomatoes (or fire-roasted) for smoky depth
- 1 tsp dried oregano (or 1 tbsp fresh) chopped
- 1 tsp ground cumin adds warmth; optional but delightful
- 1/4 tsp red pepper flakes skip or double up, depending on spice preference
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (sharp) or Mexican-blend cheese for gooey melt
- 1 tbsp olive oil (extra virgin) for sautéing
- Fresh parsley or cilantro, chopped for garnish
Instructions
- Preheat the oven to 375°F. Slice off the tops of the bell peppers and scoop out seeds and membranes. Reserve the tops for later garnish or chop into the filling.
- In a large skillet over medium heat, warm olive oil. Add onion and cook until soft, then stir in garlic and cook until fragrant.
- Crumble in the ground beef and cook until no pink remains. Drain excess fat if needed.
- Add tomato sauce, crushed tomatoes, oregano, cumin, red pepper flakes, salt, pepper, cooked rice, and half of the shredded cheese to the beef mixture. Adjust seasoning to taste.
- Stand each pepper upright in a baking dish. Spoon the beef-rice filling into each pepper until it mounds slightly above the rim.
- Pour water into the bottom of the dish, cover with foil, and bake to steam the peppers.
- Sprinkle remaining cheese on top of each pepper and bake until bubbly. For a crispier top, broil for the last 2 minutes.
- Let the peppers rest before serving. Garnish with fresh parsley or cilantro.
Notes
Choose firm peppers with glossy skin for best results. Cook rice al dente to avoid mushiness. Swap white rice for quinoa or cauliflower rice for a low-carb option. Leftovers reheat well in the microwave.
Nutrition
Calories: 350kcal
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