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Delicious Stuffed Peppers Recipe

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4 from 4 reviews

This classic American recipe features sweet bell peppers stuffed with a savory mixture of ground beef, rice, fire-roasted tomatoes, and a blend of cheeses and herbs. It’s a comforting and satisfying meal perfect for a family dinner, combining tender roasted peppers with a flavorful, cheesy filling.

Ingredients

Peppers

  • 4 bell peppers, any color, halved lengthwise, seeds and membranes removed
  • 1 tablespoon olive oil, divided
  • Kosher salt and black pepper, to taste

Filling

  • 1 tablespoon olive oil, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (or ground turkey or sausage)
  • 15 oz can diced fire roasted tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Dash of crushed red pepper flakes
  • Salt and black pepper, to taste
  • 1 cup cooked rice (can substitute quinoa)
  • 3/4 cup shredded Monterey jack, cheddar cheese, or mozzarella
  • 3/4 cup shredded Monterey jack, cheddar cheese, or mozzarella (reserved for topping)
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons fresh parsley or basil, for garnish

Instructions

  1. Preheat and prepare peppers: Preheat oven to 425°F and grease a 9×13-inch baking pan with cooking spray. Arrange the halved peppers cut side up in the pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 10–12 minutes until tender. Remove peppers from oven, drain any accumulated liquid, and set aside while preparing the filling. Reduce oven temperature to 375°F.
  2. Sauté onions: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Cook ground beef and garlic: Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 4–5 minutes. Add minced garlic and cook for an additional minute. Drain excess liquid from the skillet.
  4. Add tomatoes and seasoning: Stir in diced fire roasted tomatoes with their juices, tomato paste, Italian seasoning, paprika, and crushed red pepper flakes. Season with salt and pepper to taste. Let the mixture simmer for 1 minute off heat.
  5. Combine filling ingredients: Remove skillet from heat and fold in cooked rice and 3/4 cup of shredded cheese until well combined.
  6. Stuff the peppers: Spoon mounds of the filling mixture into each roasted pepper half. Top each with the remaining shredded cheese and sprinkle evenly with Parmesan cheese.
  7. Bake stuffed peppers: Place the pan back in the oven and bake uncovered at 375°F for 20 to 25 minutes until the peppers are tender and cheese is melted and browned.
  8. Garnish and serve: Remove from oven and sprinkle with fresh parsley or basil. Serve warm and enjoy!

Notes

  • You can substitute ground turkey or sausage for the ground beef for a different flavor.
  • Quinoa can be used instead of rice for a gluten-free option.
  • Adjust the amount of crushed red pepper flakes to control the level of heat.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • For a vegetarian version, omit the meat and add extra vegetables or plant-based protein alternatives.

Find it online: https://lauracooks.com/delicious-stuffed-peppers-recipe/