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

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4 from 9 reviews

These savory stuffed peppers are a hearty and flavorful meal featuring bell peppers filled with a spiced ground beef mixture, tomato sauce, and melted cheese. Roasted to perfection, they make a comforting dinner that can be prepared ahead of time and easily baked when ready to serve.

Ingredients

For the Peppers

  • 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
  • 1 tablespoon extra-virgin olive oil (for drizzling)
  • ¼ teaspoon salt (to sprinkle)

For the Filling

  • 1 pound 90% lean ground beef
  • 1¼ teaspoons salt, divided
  • Heaping ¼ teaspoon baking soda
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 (8-oz) can tomato sauce
  • 1 cup cooked rice, quinoa, or any grain
  • 1½ cups shredded Monterey Jack or Cheddar Jack cheese, divided

Instructions

  1. Preheat and prepare. Preheat your oven to 425°F and position an oven rack in the middle of the oven to ensure even roasting of the peppers.
  2. Tenderize the beef. In a medium bowl, use your hands to mash the ground beef together with 1 teaspoon of salt and the baking soda. Let this mixture sit for 20 minutes; this step helps the beef become more tender.
  3. Prepare the peppers. Optionally, line a 9x13-inch baking dish with aluminum foil for easy cleanup. Place the halved and cored bell peppers cut side up in the baking dish. Drizzle them with 1 tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon salt.
  4. Roast the peppers. Roast the peppers in the preheated oven for about 20 minutes until they are slightly browned and tender-crisp. Some liquid will accumulate inside the peppers, which is normal.
  5. Make the filling. While the peppers roast, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional minute without browning it. Add the tenderized ground beef mixture, chili powder, cumin, and oregano, then increase heat to medium-high. Break the meat apart with a wooden spoon and cook until browned and nearly cooked through, about 4 to 5 minutes. Stir in the tomato sauce, bring to a boil, then reduce heat to medium-low and simmer uncovered for 2 to 3 minutes until the meat is fully cooked. Finally, mix in the cooked rice and ¾ cup of shredded cheese, stirring until the cheese melts. Remove the skillet from heat.
  6. Stuff and bake the peppers. Remove the peppers from the oven and evenly spoon the meat filling into each pepper half. Sprinkle the remaining ¾ cup of cheese on top. Return the peppers to the oven and roast for 10 to 15 minutes until the filling is hot and the cheese is melted and bubbly.
  7. Serve. Once the cheese is melted and the stuffing is heated through, remove the dish from the oven and serve warm.
  8. Make-Ahead Instructions. You can prepare the peppers partially cooked and filled with the beef mixture up to 2 days in advance and keep refrigerated, or freeze them in an airtight container for up to 3 months. To reheat, if frozen, defrost overnight in the refrigerator. Cover the dish with foil and bake at 425°F for about 15 minutes. Then remove the foil, top with cheese, and bake an additional 5 minutes until the cheese melts and the peppers are heated through.

Notes

  • Use any grain you like for the filling such as quinoa, rice, or bulgur to customize the texture and nutrition.
  • For a milder flavor, reduce the chili powder or omit it entirely.
  • Partially roasting the peppers before stuffing ensures they cook through without becoming mushy.
  • Substitute ground turkey or chicken for beef for a leaner option, adjusting cooking times as needed.
  • Cheese can be swapped for a dairy-free alternative to make this recipe lactose-free.
  • Leftover stuffed peppers can be refrigerated for up to 3 days after cooking.

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