Easy stuffed bell peppers that are healthy, hearty, savory and meaty. A simple, real-food meal made with basic, yet flavorful ingredients: rice, ground beef, tomato sauce, peppers, and spices.
3/4cupshredded Monterey Jack cheeseor cheddar cheese
Instructions
Wash the peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in your baking dish. Alternatively, you can prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes.
4 bell peppers
Place the peppers in a 13x9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
Add oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).
1/2 cup finely diced yellow onion, 3 garlic cloves, 1 TB extra virgin olive oil
Add the ground beef to the skillet, sprinkle with a couple pinches of salt, and cook until brown. Meanwhile, make the tomato sauce for the pepper filling (next step).
1 lb ground beef
While the beef cooks, add the tomato sauce and all the seasonings to a medium bowl. Mix well to combine.
When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there's a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.
1 cup cooked rice
Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary. (If you're freezing the peppers, stop here and freeze the peppers for a future meal.)
Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side. Red and yellow peppers require about 30 minutes in the oven. Green peppers are firmer, so they will need about 35 minutes.
Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for 5 minutes to melt the cheese.
Rice: I recommend using leftover white or brown rice. Prep the rice in advance for dinner on a separate night, and reserve 1 cup for the peppers. The Instant Pot is the easiest way to cook rice. Or, use frozen cooked rice from the grocery freezer aisle.Freezer Cooking Instructions: Freeze the unbaked filled peppers (without cheese), then thaw them in fridge for 24 hours before baking. Bake the peppers once thawed. Add 5 minutes to the cooking time, then add the cheese as described in the recipe instructions.If you want to make other stuffed peppers, try my buffalo chicken stuffed peppers (with rice) or vegetarian stuffed peppers (with black beans and quinoa).