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

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Classic Stuffed Peppers are a comforting and versatile dish featuring bell peppers stuffed with a savory mixture of ground beef, rice, tomatoes, herbs, and melted cheese. This recipe offers a perfect balance of tender roasted peppers and flavorful filling, topped with bubbly, melted cheese for a satisfying meal that can be customized with various ground meats and cheese types.

Ingredients

Vegetables and Produce

  • 4-6 bell peppers (any color: green, yellow, red, or orange)
  • 1 jalapeno pepper, chopped (optional, for spicy)
  • 5 cloves garlic, chopped
  • Fresh chopped parsley, for garnish

Meat and Dairy

  • 1 lb ground beef (450g) - can substitute ground turkey or chicken
  • 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or blended of choice)

Pantry Items and Seasonings

  • 1 tablespoon olive oil
  • 14.5 ounces fire roasted tomatoes (canned) - 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)
  • Red pepper flakes, for optional garnish

Instructions

  1. Preheat the oven and boil water: Preheat your oven to 425°F (220°C) and bring a pot of water, enough to cover the bell peppers, to a boil for blanching.
  2. Prepare the bell peppers: Wash the peppers, cut off their tops, and remove the seeds and membranes inside. If necessary, slice a small portion off the bottoms so they stand upright. Chop the extra tops (without stems) to use later in cooking the filling.
  3. Blanch the peppers: Submerge the peppers in boiling water for 5 minutes to slightly soften. Alternatively, you can roast them for 20 minutes to soften.
  4. Arrange peppers in baking dish: Remove peppers from water and set them upright in a lightly oiled baking dish.
  5. Cook the filling base: Heat olive oil in a large pan over medium heat. Add the chopped onions, bell pepper tops, and jalapeno (if using). Cook for about 5 minutes, or until softened.
  6. Add garlic: Stir in chopped garlic and cook for 1 minute until fragrant, careful not to burn.
  7. Cook ground meat: Add ground beef to the pan, breaking it apart with a spoon. Cook for 5-6 minutes until browned and cooked through.
  8. Combine tomatoes and seasonings: Stir in fire roasted tomatoes, paprika, dried oregano, dried basil, salt, and pepper. Mix well.
  9. Add rice and cheese: Incorporate cooked rice into the meat mixture and remove from heat. Stir in half of the shredded cheese until well combined.
  10. Stuff the peppers: Spoon the meat and rice filling evenly into each bell pepper, pressing down gently. Top each stuffed pepper with the remaining shredded cheese.
  11. Roast stuffed peppers: Place the baking dish in the preheated oven and roast for 15-20 minutes, until peppers are tender to your liking and cheese is melted and bubbly.
  12. Garnish and serve: Let the peppers cool slightly, then garnish with fresh chopped parsley and optional red pepper flakes before serving.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • If you prefer a milder dish, omit the jalapeno or use less.
  • Rice can be white, brown, or wild depending on your preference or availability.
  • Blanching the peppers helps them cook evenly without drying out during roasting.
  • For a vegetarian version, replace ground meat with cooked lentils or a meat substitute.
  • Use different cheeses like mozzarella or a blend for varied flavor and meltiness.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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