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Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe

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4.3 from 2 reviews

This hearty recipe for Stuffed Peppers features bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and aromatic herbs, baked to perfection and topped with melted Monterey Jack cheese. A classic, comforting dish perfect for a family dinner.

Ingredients

Main Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp. tomato paste
  • 1 lb. ground beef
  • 1 1/2 cups cooked white or brown rice
  • 1 (14.5-oz.) can diced tomatoes
  • 1 1/2 tsp. dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 bell peppers, tops and cores removed
  • 1 cup shredded Monterey Jack cheese
  • Chopped fresh parsley, for serving

Instructions

  1. Prepare Oven and Sauté Vegetables: Arrange a rack in the center of the oven and preheat it to 400°F (200°C). In a large skillet over medium heat, warm 2 tablespoons of extra-virgin olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and tomato paste, stirring continually for about 1 minute until fragrant.
  2. Cook Ground Beef and Mix Filling: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is no longer pink, about 6 minutes. Stir in cooked rice and diced tomatoes. Season with dried oregano, kosher salt, and freshly ground black pepper to taste. Let the mixture simmer, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
  3. Prepare Peppers and Fill: Arrange the hollowed bell peppers cut side up in a 13” x 9” baking dish. Drizzle the peppers with olive oil. Carefully spoon the beef and rice mixture into each pepper cavity, filling them evenly.
  4. Bake Peppers Covered: Cover the baking dish tightly with foil and bake the stuffed peppers in the preheated oven until the peppers are tender, approximately 35 minutes.
  5. Add Cheese and Finish Baking: Remove the foil and sprinkle shredded Monterey Jack cheese evenly over the peppers. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove from oven, sprinkle with freshly chopped parsley, and serve warm for a satisfying meal.

Notes

  • To save time, use pre-cooked rice or leftover rice from a previous meal.
  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
  • Feel free to use different types of cheese such as mozzarella or cheddar for varied flavors.
  • If bell peppers are large and sturdy, they may require slightly longer baking time for tenderness.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://lauracooks.com/stuffed-bell-peppers-with-ground-beef-rice-and-cheese-recipe/