Description
Classic Stuffed Peppers are a comforting and flavorful dish featuring bell peppers filled with a seasoned mixture of ground beef, rice, fire-roasted tomatoes, and melted cheese. This recipe balances savory and spicy notes with herbs and fresh ingredients, making it a perfect family-friendly dinner that’s both hearty and satisfying.
Ingredients
Scale
Vegetables
- 4-6 bell peppers (any color – green, yellow, red, orange)
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional, for spicy)
- 5 cloves garlic, chopped
- Chopped bell pepper tops (from the removed pepper tops)
Meat and Dairy
- 1 lb ground beef (450g – can substitute with ground turkey, chicken, pork, sausage, tofu, or similar)
- 1 cup shredded cheese (cheddar, mozzarella, pepperjack, or a blend)
Pantry
- 1 tablespoon olive oil
- 14.5 ounces canned fire roasted tomatoes (or diced tomatoes or tomato sauce)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice (white, brown, or wild rice)
Garnish
- Fresh chopped parsley
- Red pepper flakes
Instructions
- Preheat and prepare peppers. Preheat your oven to 425°F (220°C). Bring a pot of water to boil, enough to cover the bell peppers. Wash the peppers, cut off the tops, and remove the seeds and membranes. If necessary, slice a small part off the bottoms so they stand upright.
- Blanch the peppers. Boil the peppers in the pot of water for 5 minutes to slightly soften them. Alternatively, you may roast them for 20 minutes to soften. Drain and place the peppers upright in a lightly oiled baking dish.
- Sauté aromatics and prepare filling base. Heat olive oil in a large pan over medium heat. Add the chopped onions, chopped bell pepper tops, and jalapeno (if using) and cook for about 5 minutes until softened.
- Add garlic. Stir in the chopped garlic and cook for an additional 1 minute until fragrant.
- Cook ground beef. Add ground beef to the pan and cook for 5-6 minutes, breaking it apart as it cooks until fully browned.
- Add tomatoes, seasonings, and rice. Stir in the fire roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Mix thoroughly and remove from heat.
- Incorporate cheese into filling. Stir in half of the shredded cheese into the meat mixture until melted and well combined.
- Stuff the peppers. Fill each pepper with the meat and rice mixture. Then, top each stuffed pepper with the remaining shredded cheese.
- Roast the stuffed peppers. Place the baking dish in the preheated oven and roast for 15-20 minutes until peppers are tender and cheese is bubbly and golden.
- Garnish and serve. Remove from oven and let cool slightly. Garnish with fresh chopped parsley and red pepper flakes before serving.
Notes
- This recipe is a classic stuffed bell peppers dish featuring a balanced blend of ground beef, rice, and melty cheese with herbs and spices.
- You can customize the protein by substituting ground turkey, chicken, pork, sausage, or even tofu for a vegetarian option.
- Use fire roasted tomatoes for a smoky depth, but diced or tomato sauce can also be used depending on preference.
- If you prefer spicier peppers, adding jalapeno is optional and enhances the heat.
- To ensure peppers stand upright during baking, trimming the bottoms slightly helps.
- For a dairy-free or vegan adaptation, use plant-based cheese and a suitable protein substitute.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 534 kcal
- Sugar: 9 g
- Sodium: 419 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 103 mg
