Stuffed Peppers
Stuffed Peppers are a classic, colorful dish that’s both hearty and nutritious. Each pepper is filled with a delicious mix of seasoned ground beef, rice, and vegetables, then baked to perfection with a melted cheese topping. This versatile recipe is perfect for family dinners, offering a complete meal in one vibrant package.
If you’re looking for a satisfying and flavorful dinner option, Stuffed Peppers are a great choice. The tender bell peppers are packed with a savory filling that’s customizable to your taste, making them a crowd-pleaser. Whether you’re serving them for a cozy weeknight meal or a special occasion, these stuffed peppers are sure to impress with their delicious taste and appealing presentation.
Ingredients & Substitutions
1/2 c. uncooked white or brown rice
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack Chopped fresh parsley, for serving
How to Make Italian Grinder Salad:
- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
- Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
- Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
- Top with parsley before serving.
Stuffed Peppers
Cuisine: AmericanDifficulty: Easy4
servings15
minutes45
minutes383
kcalIngredients
1/2 c. uncooked white or brown rice
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack Chopped fresh parsley, for serving
Directions
- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
- Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
- Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
- Top with parsley before serving.
