Classic Beef Stuffed Peppers (Printable Version)
# What You'll Need:
→ Filling
01 -
2 tablespoons extra-virgin olive oil, plus more for drizzling
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, finely chopped
04 -
2 tablespoons tomato paste
05 -
450 grams ground beef (85/15 or 90/10)
06 -
360 millilitres cooked white or brown rice
07 -
1 can (410 grams) diced tomatoes
08 -
1.5 teaspoons dried oregano
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Peppers and Toppings
11 -
6 bell peppers, tops and cores removed
12 -
110 grams shredded Monterey Jack cheese
13 -
Chopped fresh parsley, for serving
# Step-by-Step Directions:
01 -
Arrange an oven rack in the centre position and preheat oven to 200°C. Cut the tops off the bell peppers, core and remove seeds. Arrange peppers cut side up in a 33-by-23 centimetre baking dish.
02 -
In a large skillet over medium heat, add olive oil. Sauté chopped onion, stirring occasionally, until softened, about 7 minutes. Add garlic and tomato paste, cooking and stirring until fragrant, approximately 1 minute.
03 -
Add ground beef to skillet. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat as needed.
04 -
Stir in cooked rice and diced tomatoes. Sprinkle in dried oregano, and season with salt and pepper. Let the mixture simmer, stirring occasionally, until the liquid reduces slightly, about 5 minutes. Taste and adjust seasoning if necessary.
05 -
Drizzle the inside and tops of prepared bell peppers with a little olive oil. Spoon the beef and rice mixture evenly into each pepper.
06 -
Cover the baking dish with foil. Bake in preheated oven for 35 minutes until peppers are tender.
07 -
Uncover peppers, sprinkle with shredded Monterey Jack cheese. Return to oven and bake uncovered until cheese is melted and bubbly, about 10 minutes.
08 -
Remove peppers from oven, garnish with chopped fresh parsley, and serve hot.
# Helpful Notes:
01 -
Stuffing peppers while raw allows them to maintain structure and a pleasant texture after baking.
02 -
Prepare peppers and filling up to a day ahead and refrigerate separately for streamlined meal assembly.
03 -
Use similarly sized peppers for even cooking and presentation.
04 -
Peppers can be assembled and frozen in the dish for up to three months; bake from frozen with increased baking time.