Peppers possess the strength to maintain their shape, offering ample space for a diverse range of fillings and flavor combinations, making them an ideal canvas for various ingredients. This adaptable dish is not only uncomplicated to prepare but also caters to families of all sizes, earning its reputation as an affordable and effortless weeknight dinner staple. While we delight in exploring numerous interpretations, this timeless recipe remains unmatched. Keep reading to uncover why it holds a special place in our hearts, then use it as inspiration to craft your personalized stuffed peppers masterpiece.
Ingredients
- 1/2 cup of uncooked white or brown rice
- 2 tablespoons of extra-virgin olive oil, plus additional for drizzling
- 1 medium yellow onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 pound of ground beef
- 1 can (14.5 ounces) of diced tomatoes
- 1 1/2 teaspoons of dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, with their tops and cores removed
- 1 cup of shredded Monterey Jack cheese
- Chopped fresh parsley for garnish
Step-by-Step Instructions
Preparation the peppers for stuffing
Preparing the peppers is a breeze! Start by removing the tops using a small paring knife, similar to how you would carve a pumpkin. Once the tops are off, simply remove the core and seeds. To make things easier, turn the peppers upside down over the sink and tap them gently to remove any excess seeds. If needed, you can give them a quick rinse. Don't worry if a few seeds remain—it won't affect the final dish.
The filling (& variations)
In this recipe, we kept things straightforward and budget-friendly by filling our peppers with a flavorful mixture of beef, tomato rice, and shredded Monterey Jack cheese. However, feel free to tailor these stuffed peppers to your preferences and utilize whatever ingredients you have on hand in your fridge. Experiment with different ground proteins such as pork, turkey, chicken, or Italian sausage, and don't hesitate to incorporate your favorite melty cheeses for added variety and flavor.
Let's cook
Step 1: Preheat the oven to 400°F. Cook the rice in a small saucepan according to the package instructions.
Step 2: In a large skillet over medium heat, warm the oil. Cook the chopped onion until softened, stirring occasionally, for about 7 minutes. Add the minced garlic and tomato paste, and cook while stirring until fragrant, for about 1 minute. Add the ground beef and cook, breaking it up with a wooden spoon, until it's no longer pink, approximately 6 minutes. Drain any excess fat.
Step 3: Stir in the cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let it simmer, stirring occasionally, until the liquid has reduced slightly, for about 5 minutes.
Step 4: Arrange the bell peppers cut side up in a 13"x9" baking dish. Drizzle them with oil. Spoon the beef mixture into each pepper. Top each pepper with shredded Monterey Jack cheese, then cover the baking dish with foil.
Step 5: Bake the stuffed peppers until they are tender, which takes about 35 minutes. Uncover and continue to bake until the cheese is bubbly, for an additional 10 minutes.
Step 6: Before serving, garnish the stuffed peppers with chopped fresh parsley.
Useful Tips
How long should stuffed peppers be baked?
In this recipe, we’re baking them for 45 minutes total: 35 minutes covered with foil so the peppers can slightly steam and become tender, then 10 minutes longer uncovered, so the cheese can get all brown and bubbly.
Can I make these ahead?
Absolutely! If you want to prep this a day ahead, cut and core your peppers, then store in an airtight container in the fridge. Prepare your filling as directed, then store it in a separate airtight container in the fridge. When you're ready to serve, simply fill and bake until tender.
