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Stuffed peppers are the ultimate weeknight dinner for busy families and food lovers who want something hearty and colorful with minimal fuss. This recipe shows off the perfect balance of a savory beef and rice filling, nestled inside sweet bell peppers and finished with melty cheese. It is classic comfort food and the kind of dish everyone in my house gathers for when they smell it baking.
The first time I made these was on a packed weekday when I needed to use up leftover rice and a few peppers. I never expected every plate to be licked clean but now it is a monthly regular for us.
Ingredients
- Rice: either white or brown I reach for whichever one I have cooked and brown adds a slightly nutty taste
- Tomato paste: brings a deep concentrated flavor and caramelizes for more complexity
- Ground beef: choose 85 percent or 90 percent lean for juicy but not greasy results
- Diced tomatoes: go for a high quality canned version with few additives for the freshest taste
- Bell peppers: use similar size peppers for even cooking and combining colors makes the dish pop
- Monterey Jack cheese: adds creamy melt and mild flavor cheddar or pepper jack are also delicious
- Parsley: fresh and bright it makes a perfect garnish and any soft herb can make it feel finished
Step-by-Step Instructions
- Prep the Peppers:
- Cut the tops off your bell peppers in a wide circle then carefully remove the core and excess seeds by tapping upside down over the sink. Rinse if needed for a crisp clean start.
- Sauté the Aromatics:
- In a large skillet heat olive oil on medium. Add chopped onion and cook for about 7 minutes until translucent and golden which makes the filling sweet and aromatic. Add chopped garlic and tomato paste cooking for another minute to develop rich deep flavor.
- Brown the Meat:
- Add ground beef to the pan and crumble with a spoon as it cooks. Sauté until no longer pink but do not worry about a little undercooking since it will finish baking. Drain any excess fat for a balanced filling.
- Mix the Filling:
- Stir in cooked rice and high quality diced tomatoes. Sprinkle in dried oregano salt and black pepper. Taste the mixture and simmer about five minutes until the juices are mostly absorbed bringing the filling together.
- Fill the Peppers:
- Set prepared peppers upright in a baking dish and drizzle lightly with olive oil. Gently spoon the meat and rice mixture into each ones hollow center making sure to press it down for a tight fill.
- Bake Covered:
- Wrap the dish with foil and bake at four hundred degrees for about thirty five minutes until peppers soften and filling is heated through.
- Broil for Bubble and Brown:
- Uncover scatter shredded cheese over each stuffed pepper and return to the oven. Bake another ten minutes until the cheese is bubbling and starts to brown on top.
- Garnish and Serve:
- Finish with chopped parsley or your favorite fresh herb right before serving to brighten the finished dish.
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The rainbow colors of bell peppers always catch my eye at the market and I choose the brightest ones for this meal. Once my kids helped stuff the peppers as a kitchen activity and it turned into a giggly memory of little hands packing in rice.
Storage Tips
Stuffed peppers keep well in the fridge for up to four days tightly wrapped or sealed in a container. To freeze prepare them through the filling step then lay them in a tray in the freezer. Once frozen store individually and reheat in the oven from frozen or let thaw overnight in the fridge. I find freezing them unbaked preserves the peppers firm texture best.
Ingredient Substitutions
You can swap ground turkey or plant based crumbles for beef to match your tastes. Brown or wild rice is delicious for extra fiber or try cooked quinoa for a twist. Cheddar mozzarella or even a smoky gouda all work as cheese options. Add extra veggies like zucchini or spinach to the filling to stretch it further or sneak in more greens.
Serving Suggestions
Serve with a simple salad drizzled with lemon for freshness or add crusty bread to soak up any tomatoey juices. These are great for potlucks family dinners or a cozy night in. Turn them into a make ahead lunch by portioning into containers or slice leftovers over dressed greens for a stuffed pepper salad.
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Cultural Context
Almost every cuisine has its own spin on stuffed vegetables from Mediterranean dolma to Spanish pimientos rellenos. This American style version celebrates abundance and adaptability letting you fill it with whatever your fridge and pantry offer that week.
Commonly Asked Questions
- → What type of rice works best?
Either white or brown rice can be used, but account for the longer cooking time of brown rice. Both create a hearty, flavorful filling.
- → Do I need to pre-cook the peppers?
No pre-cooking is needed. Filling raw peppers helps them keep shape and some texture after baking, but pre-cooking works for softer results.
- → Can I customize the filling?
Absolutely. Swap ground beef with turkey, chicken, or a vegetarian protein, and add extra vegetables or spices as desired.
- → How do I store leftovers?
Keep cooked stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
- → Is it possible to freeze stuffed peppers?
Yes, assemble and freeze before baking, or freeze leftovers. Bake from frozen, adding extra time as needed for thorough heating.