Stuffed peppers are a classic and comforting dish, bringing together the rich flavors of ground beef, rice, and spices, all nestled in the vibrant sweetness of bell peppers. This recipe is not only a feast for the eyes but also a versatile meal that can be easily customized to suit different tastes and dietary needs.

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Ingredients Breakdown

This recipe features a harmonious blend of ingredients that work together to create a delicious and satisfying meal.

Ground Beef: The heart of the filling, providing rich, savory flavor and protein.
Bell Peppers: The colorful vessels that hold the filling, adding a sweet and slightly crisp contrast.
Rice: Adds bulk and texture to the filling, making it more substantial.
Yellow Onion: Brings a subtle sweetness and depth of flavor to the beef mixture.
Garlic: Enhances the overall flavor with its aromatic and savory notes.
Diced Tomatoes: Add moisture and a slight acidity to balance the richness of the beef.
Tomato Paste: Intensifies the tomato flavor and helps bind the filling together.
Extra-Virgin Olive Oil: Used for sautéing the onion and garlic, adding a hint of fruitiness.
Dried Oregano: Provides a classic herbaceous note that complements the beef and tomatoes.
Kosher Salt and Freshly Ground Black Pepper: Essential seasonings that enhance all the flavors.
Monterey Jack Cheese: Melts beautifully over the stuffed peppers, adding a creamy and slightly tangy finish.
Fresh Parsley: A bright and fresh garnish that adds color and a hint of freshness.

Step-by-Step Instructions

Creating stuffed peppers may seem intricate, but breaking it down into manageable steps makes it straightforward and enjoyable.

First, preheat your oven to 400°F (200°C). Begin by cooking the rice according to the package instructions in a small saucepan. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until it becomes soft and translucent, about 7 minutes. Stir in the minced garlic and tomato paste, cooking until fragrant, about 1 minute.

Next, add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6 minutes. Drain any excess fat from the skillet to avoid a greasy filling. Incorporate the cooked rice and diced tomatoes into the beef mixture. Season generously with dried oregano, kosher salt, and freshly ground black pepper. Allow the mixture to simmer, stirring occasionally, until it thickens slightly, about 5 minutes.

Prepare a 13″x9″ baking dish by arranging the bell peppers cut side up. Drizzle them with a bit of olive oil for added moisture. Fill each pepper with the beef and rice mixture, packing it in tightly. Sprinkle the shredded Monterey Jack cheese over the tops, and cover the baking dish with aluminum foil.

Bake the stuffed peppers in the preheated oven for about 35 minutes, until the peppers are tender. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly. Before serving, garnish with chopped fresh parsley for a burst of color and flavor.

Recipe Tips & Frequently Asked Questions

How to choose the best bell peppers:
Select peppers that are firm, glossy, and free from blemishes.
Choose peppers that stand upright for easier stuffing.

Tips for evenly cooking the beef mixture:
Ensure the ground beef is broken into small, uniform pieces for even cooking.
Use medium heat to prevent burning the onions and garlic.

Suggestions for making the dish ahead of time:
Prepare the filling in advance and store it in the refrigerator.
Stuff the peppers just before baking for best results.

Storage and reheating tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until heated through, or use a microwave.

How to prevent peppers from tipping over:
Slice a small piece off the bottom to create a flat base.
Arrange them closely in the baking dish for added support.

Can this recipe be made gluten-free?:
Yes, simply ensure the rice and other ingredients are certified gluten-free.

How to adjust the recipe for different serving sizes:
Double or halve the ingredients as needed, adjusting the baking dish size accordingly.

Freezing and reheating instructions:
Freeze individual stuffed peppers after baking, wrapped in foil and placed in freezer bags.
Reheat from frozen at 350°F (175°C) for about 25-30 minutes, or until heated through.

What to Serve With This Recipe

Stuffed peppers pair wonderfully with a variety of side dishes and beverages.

Ideal side dishes and accompaniments:
A crisp green salad with a tangy vinaigrette balances the richness of the peppers.
Roasted vegetables or steamed greens make a nutritious addition.

Beverage pairings:
A light, crisp white wine like Sauvignon Blanc complements the flavors.
For non-alcoholic options, try sparkling water with a twist of lemon or lime.

Complementary salads and appetizers:
A simple cucumber and tomato salad with herbs.
Garlic bread or a light soup as a starter.

Variations and Substitutions

Personalize this recipe with a few creative tweaks.

Vegetarian and vegan options:
Substitute the ground beef with plant-based meat or lentils.
Use vegan cheese or nutritional yeast for a dairy-free version.

Alternative meats and cheeses:
Try ground turkey, chicken, or lamb for different flavors.
Use mozzarella, cheddar, or feta cheese for variety.

Flavor enhancers and additional spices:
Add a pinch of red pepper flakes for heat.
Mix in chopped herbs like basil or cilantro for extra freshness.

Stuffed peppers are a delightful and versatile dish that can easily become a family favorite. The combination of savory ground beef, tender rice, and melty cheese, all encased in sweet bell peppers, makes for a hearty and satisfying meal. Experiment with different variations and make this recipe your own. Share this delicious creation with friends and family, and enjoy the process of cooking and eating together.

Ingredients:

1 pound ground beef
6 bell peppers, tops and cores removed
1/2 cup uncooked white or brown rice
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
Kosher salt
Freshly ground black pepper
1 cup shredded Monterey Jack cheese
Fresh parsley, chopped, for garnish

Instructions:

Step 1
Preheat your oven to 400°F (200°C). Cook the rice according to the package directions in a small saucepan.

Step 2
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which takes about 7 minutes. Stir in the minced garlic and tomato paste, cooking until they release their aroma, about 1 minute. Add the ground beef to the skillet and cook it, breaking it apart with a wooden spoon, until it is browned and no longer pink, roughly 6 minutes. Drain off any excess fat from the skillet.

Step 3
Mix the cooked rice and diced tomatoes into the beef mixture. Season generously with dried oregano, kosher salt, and freshly ground black pepper. Allow the mixture to simmer and thicken slightly, stirring occasionally, for about 5 minutes.

Step 4
Prepare a 13″x9″ baking dish by arranging the bell peppers cut side up. Drizzle them with a bit of olive oil. Fill each pepper with the beef and rice mixture, packing it in tightly. Sprinkle the shredded Monterey Jack cheese over the tops. Cover the baking dish with aluminum foil.

Step 5
Bake the stuffed peppers in the preheated oven for about 35 minutes, until the peppers are tender. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 6
Before serving, garnish the peppers with chopped fresh parsley for a burst of color and flavor. Serve hot and enjoy your delicious, hearty stuffed peppers.