Stuffed Peppers
Looking for a hearty, feel-good dinner that’s packed with flavor and easy to make? These stuffed peppers are your answer!
With a savory blend of ground beef, rice, melty cheese, and a few simple spices, they come together in a snap to make a satisfying meal the whole family will love.
Roasted to perfection and bursting with comfort, these peppers are a must-try for busy nights when you want something delicious and filling.
Ready to dig in?
For Stuffed Peppers
- Ground Beef – I use 90% lean ground beef for a nice balance of flavor without being too greasy.
- Salt – Used for seasoning the beef mixture and the peppers.
- Baking Soda – Helps tenderize the beef, making it extra juicy.
- Bell Peppers – Red, yellow, or orange peppers work well; they’re roasted to bring out their sweetness.
- Extra-Virgin Olive Oil – Used to roast the peppers and sauté the onions.
- Yellow Onion – Adds sweetness and flavor to the beef filling.
- Garlic – A key flavor booster for the filling.
- Chili Powder – For a touch of warmth and spice.
- Ground Cumin – Adds an earthy flavor that complements the beef.
- Dried Oregano – Brings a bit of herbal brightness to the dish.
For Stuffed Peppers Filling
- Tomato Sauce – Adds a tangy and rich flavor to the beef mixture.
- Cooked Rice – I use regular white rice, but quinoa or any grain will work too for added texture.
- Shredded Monterey Jack or Cheddar Jack Cheese – These melt beautifully and bring creaminess to the dish.
Stuffed Peppers Recipe
These classic stuffed peppers, filled with a savory combination of ground beef, rice, tomato sauce, and cheese, make for an easy and satisfying weeknight meal.
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Servings: 6
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Ingredients:
- 450 g (1 lb) 90% lean ground beef
- 1¼ teaspoons salt (divided)
- ¼ teaspoon baking soda (heaping)
- 3 large bell peppers (red, yellow, or orange), cut in half and cored
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (240 ml) can tomato sauce
- 1 cup cooked rice, quinoa, or any grain of your choice
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions:
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Preheat Oven:
- Preheat the oven to 220°C (425°F) and position the rack in the middle.
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Prepare Beef Mixture:
- In a medium bowl, combine ground beef, 1 tsp salt, and baking soda.
- Use your hands to mash and tenderize the meat.
- Let it rest for 20 minutes.
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Prepare Peppers:
- Line a 33x23 cm (9x13 inch) baking dish with aluminum foil.
- Place halved peppers, cut side up, in the dish.
- Drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp salt.
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Roast Peppers:
- Roast peppers in the preheated oven for 20 minutes, until slightly browned and tender-crisp.
- Some liquid may accumulate in the bottom of the peppers – this is normal.
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Cook Filling:
- In a large non-stick skillet, heat 2 tbsp olive oil over medium heat.
- Add chopped onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for 1 more minute (don’t let it brown).
- Add beef mixture, chili powder, cumin, and oregano.
- Increase heat to medium-high. Cook, breaking up the beef until browned and nearly cooked, about 4-5 minutes.
- Stir in tomato sauce, bring to a boil, then reduce heat to medium-low. Simmer uncovered for 2-3 minutes until beef is fully cooked.
- Stir in cooked rice and ¾ cup shredded cheese until melted and well combined. Remove from heat.
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Stuff Peppers:
- Remove roasted peppers from the oven.
- Spoon the beef mixture evenly into each pepper half.
- Top with the remaining ¾ cup cheese.
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Finish Baking:
- Return stuffed peppers to the oven and bake for 10-15 minutes, until the filling is heated through and cheese is melted and bubbly.
Make-Ahead Instructions:
- You can prepare the stuffed peppers in advance by roasting the peppers and stuffing them with the beef mixture up to 2 days before.
- Simply refrigerate the stuffed peppers. If you want to freeze them, place them in an airtight container for up to 3 months.
- To reheat, defrost in the refrigerator overnight. Then, cover the baking dish with foil and bake at 220°C (425°F) for about 15 minutes.
- Remove the foil, top with cheese, and bake for another 5 minutes until the cheese is melted and the filling is hot.
Cholesterol: 74 mg | Sodium: 646 mg | Potassium: Not listed | Fiber: 3 g | Sugar: 6 g
Vitamin A: Not listed | Vitamin C: Not listed | Calcium: Not listed | Iron: Not listed
- Can I use a different type of meat for the filling?
Absolutely! Feel free to swap the ground beef with ground turkey, chicken, or even sausage. If you’re looking for a vegetarian option, quinoa, lentils, or a medley of veggies would work beautifully. - How do I keep the peppers from getting soggy?
Great question! The key is to roast the peppers just enough to get them tender but still firm. You don’t want to over-roast them. Also, make sure your filling isn’t too wet – this will keep them from getting soggy during baking. - Can I prep the stuffed peppers in advance?
Yes, you can! You can assemble the peppers up to 2 days ahead and store them in the fridge. If you want to freeze them, they’ll last up to 3 months. Just bake them from frozen – they’ll be just as delicious! - Can I make these without baking?
If you’re in a rush, you can skip the baking part. After you roast the peppers for a few minutes, just stuff them with the filling, top with cheese, and enjoy them right away, or quickly heat them up in the microwave. - How can I make this recipe spicier?
To turn up the heat, add a chopped jalapeño or a sprinkle of red pepper flakes into the filling. You could also add a dash of hot sauce or chili powder for a bit of extra kick.
