There’s something about stuffed peppers that feels like a warm hug on a plate—familiar, comforting, yet endlessly versatile. I stumbled upon this recipe during a rainy afternoon, when the world outside felt gray and soggy, and I yearned for a splash of color and flavor. With each bite, it’s like a journey through textures and tastes, a vibrant tapestry of juicy bell peppers, savory fillings, and spices that dance together like an unexpected yet harmonious duet.
Steps
- Preheat your oven to 400°F. Heat oil in a large skillet over medium heat, and cook the onion until softened, about 7 minutes. Add garlic and tomato paste, cooking until fragrant, about 1 minute.
- Add the ground beef to the skillet, breaking it up with a spoon, and cook until it’s no longer pink, approximately 6 minutes.
- Stir in the cooked rice and diced tomatoes, seasoning with oregano, salt, and pepper. Let it simmer, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
- Arrange the bell peppers, cut side up, in a baking dish and drizzle with oil. Fill each pepper with the beef mixture and top with cheese, then cover the dish with foil.
- Bake the peppers for about 35 minutes until tender. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
- Garnish the stuffed peppers with chopped parsley before serving.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 pound ground beef
- 1 1/2 cups cooked white or brown rice
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 teaspoons dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 bell peppers, with tops and cores removed
- 1 cup shredded Monterey Jack cheese
- Chopped fresh parsley, for garnish
FAQ
- Do I need to pre-cook the bell peppers before stuffing them?
- Pre-cooking the peppers is optional. Stuffing them raw helps maintain their texture after baking. If you prefer to pre-cook, ensure not to over-bake to avoid soggy peppers.
- How can I store stuffed peppers if I want to prepare them in advance?
- You can prepare the peppers a day ahead by cutting and coring them, then storing them in an airtight container in the fridge. The filling can be prepared and stored separately. Alternatively, assemble the stuffed peppers and freeze them for up to three months. When ready to bake, you can defrost overnight or bake directly from frozen, adding about 30 minutes to the cooking time.
- What cheese works best for stuffed peppers?
- Monterey Jack is recommended for its buttery and nutty flavor, but other cheeses like cheddar, pepper Jack, or a Mexican blend can also be used, depending on your taste preference.
- Can I use a substitute for rice in the filling?
- Yes, you can substitute cauliflower rice for a low-carb option while maintaining the dish’s integrity. Adjust the filling as needed based on your dietary preferences.
- What are some variations I can try with stuffed peppers?
- Some popular variations include Shawarma-Stuffed Peppers, Chicken Parm-Stuffed Peppers, and Vegetarian-Stuffed Peppers with Falafel. Feel free to get creative with different ingredients and flavors to suit your taste.
Tips
- To enhance the flavor of the tomato paste, allow it to cook on its own for a minute or two before adding it to the ground beef. This helps caramelize the paste and brings out complex flavors.
- If you’re preparing the dish ahead of time, consider cutting and coring the peppers and storing them in an airtight container in the fridge. You can also prepare the filling separately and store it until you’re ready to fill and bake the peppers.
- When baking the stuffed peppers, cover them with foil for most of the cooking time to ensure they become tender. Remove the foil for the last 10 minutes to allow the cheese to become bubbly and golden.
- For a low-carb alternative, substitute cauliflower rice for traditional rice in the filling, as suggested by one of the recipe commenters.
Equipment
- 13″x9″ Baking Dish – Essential for baking the stuffed peppers.
- Large Skillet – Required for cooking the filling before stuffing the peppers.
- Paring Knife – Useful for cutting and coring the bell peppers.
- Airtight Containers – Useful for storing leftover ingredients or prepped items.
