Description

This Classic Stuffed Peppers recipe features colorful bell peppers filled with a flavorful mixture of ground beef, onions, roasted tomatoes, rice, and melted cheese. Perfectly baked until tender and bubbly, these stuffed peppers make a comforting and satisfying meal suitable for family dinners or special occasions.

Ingredients

Scale

Peppers

4–6 bell peppers (any color – green, yellow, red, orange)

Filling

1 tablespoon olive oil
1 lb ground beef (450g; can substitute turkey, chicken, pork, sausage, tofu)
1 medium onion, chopped
1 jalapeno pepper, chopped (optional, for spicy)
5 cloves garlic, chopped
14.5 ounces fire roasted tomatoes (canned; or diced tomatoes or tomato sauce)
1 cup cooked rice (white, brown, or wild rice)
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Topping

1 cup shredded cheese (cheddar, mozzarella, pepper jack, or a blend)

Garnish

Fresh chopped parsley
Red pepper flakes

Instructions

Prepare water and preheat oven: Preheat your oven to 425°F (220°C). Bring a pot of water large enough to cover the bell peppers to a boil.
Prepare peppers: Wash the bell peppers, cut off the tops, and scoop out the insides, removing the seeds and membranes. If needed, slice a small portion off the bottom of the peppers so they stand upright. Chop the leftover pepper tops (discard stems) for later use in the filling.
Blanch peppers: Boil the bell peppers for 5 minutes to slightly soften them. Alternatively, you may roast them for 20 minutes if preferred.
Arrange peppers: Place the softened peppers upright in a lightly oiled baking dish to prepare for stuffing.
Sauté vegetables: Heat olive oil in a large pan over medium heat. Add the chopped onion, chopped bell pepper tops, and jalapeno if using. Cook for about 5 minutes until softened.
Add garlic: Stir in the chopped garlic and cook for another 1 minute until fragrant.
Cook ground beef: Add the ground beef to the pan. Cook for 5-6 minutes, breaking it apart as you go, until it’s fully cooked through and no longer pink.
Add tomatoes and seasonings: Stir in the fire roasted tomatoes, paprika, oregano, basil, salt, and pepper. Mix well and then add the cooked rice. Combine everything thoroughly and remove the pan from heat.
Incorporate cheese: Mix in half of the shredded cheese into the meat and rice filling until evenly incorporated.
Stuff peppers: Spoon the filling into each bell pepper until full. Sprinkle the remaining shredded cheese on top of each stuffed pepper.
Bake: Roast the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers are tender to your liking and the cheese is melted and bubbly.
Serve: Remove from oven, allow to cool slightly, garnish with fresh chopped parsley and red pepper flakes as desired, and serve warm.

Notes

You can customize the filling by using ground turkey, chicken, sausage, tofu, or a mix of vegetables for a vegetarian option.
To soften the peppers, blanching is faster, but roasting gives a richer flavor.
Adjust the level of spiciness by including or omitting the jalapeno pepper.
Use your favorite cheese; pepper jack adds a nice kick, while mozzarella will be milder.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: stuffed peppers, baked stuffed peppers, ground beef recipe, family dinner, cheesy stuffed peppers, easy dinner