Stuffed Peppers
Stuffed peppers are a colorful, comforting dish combining tender bell peppers filled with a hearty mixture of rice, vegetables, and seasoned ground meat. This recipe is straightforward to prepare and bursting with flavor, perfect for family dinners or meal prep.
Servings: 4 servings
Ingredients
- 4 large bell peppers (any color you prefer)
- 1 cup long-grain white rice
- 1 lb ground beef (choose lean for less fat)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder (optional, for a little heat)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese (or a cheese of your choice)
- Fresh parsley or cilantro chopped, for garnish
Instructions
Prepare the Peppers
- Start by preheating your oven to 375°F (190°C). While the oven heats, wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside. If the peppers don’t stand upright, you can carefully slice a thin layer off the bottom to level them. Set the peppers aside and keep the tops for later use or discard.
Cook the Rice
- In a medium pot, cook the rice according to package instructions until it is tender and fluffy. Once cooked, fluff with a fork and set aside.
Make the Filling
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
Season the Filling
- Stir in the diced tomatoes, tomato sauce, cumin, smoked paprika, oregano, chili powder (if using), salt, and pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld together. Remove from heat and stir in the cooked rice until everything is well combined.
Stuff the Peppers
- Place the hollowed-out peppers upright in a baking dish. Spoon the filling evenly into each pepper, packing it gently but firmly. Top each stuffed pepper with a generous sprinkle of shredded mozzarella cheese.
Bake
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
Garnish and Serve
- Once baked, remove the stuffed peppers from the oven and let them sit for a few minutes before serving. Garnish with freshly chopped parsley or cilantro for a burst of color and freshness. Serve warm and enjoy!
Equipment
- Oven
- Baking Dish
- Large Skillet
- Medium pot
Notes
Choose bell peppers that are firm and free of blemishes to ensure they hold up well during baking. To save time, cook the rice a day ahead or use leftover rice. For extra flavor, sauté the rice with some garlic and onions before cooking. Parboil peppers for a softer texture if preferred. Use a mix of cheeses for richer taste. Don’t overfill peppers to avoid spillage. Cover baking dish tightly with foil to keep moisture in. Let peppers rest after baking to allow filling to set. Variations include using different meats, vegetarian fillings, grain swaps, spicy additions, and various cheese and herb options. Store leftovers in airtight container; reheat in microwave or oven. Freeze for up to 3 months.