Print

Classic Stuffed Peppers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

A classic stuffed peppers recipe featuring bell peppers filled with a flavorful mixture of ground beef, rice, fire-roasted tomatoes, and spices, topped with melted cheese and baked to perfection. This comforting and colorful dish makes for a hearty and satisfying meal.

Ingredients

Peppers

  • 4-6 bell peppers (any color: green, yellow, red, orange)

Filling

  • 1 tablespoon olive oil
  • 1 lb (450g) ground beef
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped (optional, for spicy)
  • 5 cloves garlic, chopped
  • 14.5 ounces fire roasted tomatoes (canned, or use diced tomatoes or tomato sauce)
  • 1 cup cooked rice (white, brown, or wild rice)
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar, mozzarella, blend, or pepperjack)

Garnish

  • Fresh chopped parsley
  • Red pepper flakes

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Bring a pot of water large enough to cover the bell peppers to a boil. Wash the peppers, cut off the tops, and scoop out the insides. Trim the bottoms if needed so peppers stand upright. Chop the extra pepper tops (discard stems) to cook later.
  2. Blanch Peppers: Blanch the bell peppers in the boiling water for 5 minutes to slightly soften them. Alternatively, roast the peppers for 20 minutes to soften. Set the softened peppers in a lightly oiled baking dish.
  3. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onions, chopped pepper tops, and jalapeno (if using). Cook for about 5 minutes until softened.
  4. Add Garlic: Add chopped garlic to the pan and cook for an additional 1 minute until fragrant.
  5. Cook Ground Beef: Add ground beef to the pan and cook for 5-6 minutes, breaking it apart as it cooks, until fully cooked through.
  6. Mix Filling: Stir in the fire roasted tomatoes, paprika, dried oregano, dried basil, salt, pepper, and cooked rice. Mix well and remove the pan from heat.
  7. Add Cheese to Filling: Stir in half of the shredded cheese into the meat mixture to incorporate.
  8. Stuff Peppers: Fill each prepped bell pepper with the meat and rice mixture. Top each stuffed pepper with the remaining shredded cheese.
  9. Bake: Roast the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers are tender to your liking and the cheese is melted and bubbly.
  10. Serve: Allow the stuffed peppers to cool slightly. Garnish with fresh chopped parsley and red pepper flakes before serving.

Notes

  • You can use any color bell peppers based on your preference or availability.
  • The jalapeno is optional and can be omitted or adjusted for spice level.
  • If you prefer, roast peppers initially instead of blanching for a different flavor.
  • Use any type of cooked rice you have on hand - white, brown, or wild rice all work well.
  • Pepperjack cheese adds a nice spicy kick, but feel free to use cheddar, mozzarella, or a blend.
  • To make meatless stuffed peppers, substitute ground beef with plant-based protein or omit it altogether.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.

Find it online: https://cozyplatter.com/classic-stuffed-peppers-recipe/