Description
These flavorful stuffed bell peppers combine lean ground beef, savory spices, and melted cheese for a comforting and satisfying meal. Roasting the peppers before stuffing ensures they are tender yet slightly crisp, while the seasoned beef and rice filling adds a hearty texture. This recipe is perfect for an easy weeknight dinner and can be made ahead for convenience.
Ingredients
Meat and Seasonings
- 1 pound 90% lean ground beef
- 1¼ teaspoons salt, divided
- Heaping ¼ teaspoon baking soda
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
Vegetables
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
Other Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 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
- Preheat oven: Preheat your oven to 425°F and position an oven rack in the middle. This high temperature will allow the peppers to roast perfectly.
- Tenderize beef: In a medium bowl, mash the ground beef with 1 teaspoon of salt and the baking soda using your hands. Let this mixture rest for 20 minutes to tenderize the meat and improve texture.
- Prepare peppers: Optionally, line a 9x13-inch baking dish with aluminum foil for easy cleanup. Place the halved, cored peppers cut side up in the dish. Drizzle with 1 tablespoon of oil and sprinkle with the remaining ¼ teaspoon salt to season them evenly.
- Roast peppers: Roast the peppers in the oven for about 20 minutes until they are slightly browned and tender-crisp. Some liquid will accumulate in the pepper cavities—that's normal and will help keep them moist.
- Cook filling: While peppers roast, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Sauté the onion until soft and translucent, about 3 to 4 minutes. Add garlic and cook for 1 more minute without letting it brown. Add the beef mixture along with chili powder, cumin, and oregano, increasing heat to medium-high. Break up the meat and cook about 4 to 5 minutes until browned and nearly cooked through. Stir in tomato sauce, bring to a boil, then reduce heat to medium-low and simmer uncovered for 2 to 3 minutes until fully cooked. Mix in cooked rice and ¾ cup of cheese, stirring until the cheese melts through. Remove from heat.
- Stuff and bake: Remove the roasted peppers from the oven and spoon the warm meat and rice filling evenly into each pepper cavity. Sprinkle the remaining ¾ cup of cheese on top. Return to the oven and bake for an additional 10 to 15 minutes until the filling is hot and the cheese is melted and bubbling.
- Make-ahead and reheating: You can prepare the stuffed peppers partially cooked and filled up to two days in advance and refrigerate, or freeze them for up to three months in an airtight container. When ready to serve, thaw overnight if frozen. Cover with foil and bake at 425°F for about 15 minutes. Remove foil, top with cheese, and bake for an additional 5 minutes until cheese is melted and filling is heated through.
Notes
- Using lean ground beef (90% lean) helps reduce excess fat but keeps the filling flavorful.
- Baking soda tenderizes the beef, making it softer and more palatable.
- Roasting the peppers beforehand ensures they are not undercooked inside after stuffing.
- You can substitute the rice with quinoa or your favorite cooked grain for variation.
- For a vegetarian option, omit the beef and add cooked lentils or beans with additional vegetables.
- Make sure not to brown the garlic when cooking—it should be fragrant and soft only.
- Use shredded Monterey Jack or Cheddar Jack cheese according to your preference for melting and flavor.
- This dish reheats well, making it suitable for meal prep and busy weeknights.
