Description
Delicious and hearty stuffed bell peppers filled with a flavorful mixture of seasoned ground beef, rice, and melted cheese, roasted to perfection. This comforting dish combines tender roasted peppers with a savory, cheesy filling, making it perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 pound 90% lean ground beef
- 1¼ teaspoons salt, divided
- Heaping ¼ teaspoon baking soda
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tablespoons extra-virgin oil
- 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
Instructions
- Preheat the oven: Preheat your oven to 425°F and position an oven rack in the middle to ensure even cooking of the peppers.
- Tenderize the beef: In a medium bowl, use your hands to mash the ground beef with 1 teaspoon salt and the baking soda. Let this mixture sit for 20 minutes; this helps tenderize the meat and improve texture.
- Prepare the peppers: Line a 9×13-inch baking dish with aluminum foil for easy cleanup. Place the halved and cored bell peppers cut side up in the dish. Drizzle with 1 tablespoon of extra-virgin olive oil and sprinkle with the remaining ¼ teaspoon salt.
- Roast the peppers: Roast the peppers in the oven for about 20 minutes until they are slightly browned and tender-crisp. The peppers will release some liquid, which is normal.
- Cook the filling: While the peppers roast, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 more minute without browning. Add the beef mixture, chili powder, cumin, and oregano. Increase heat to medium-high and cook, breaking the meat apart, until browned and nearly cooked through, about 4 to 5 minutes. Pour in tomato sauce, bring to a boil, then reduce heat to medium-low and simmer uncovered for 2 to 3 minutes until meat is fully cooked. Stir in cooked rice and ¾ cup of shredded cheese until melted. Remove skillet from heat.
- Stuff the peppers: Remove the roasted peppers from the oven and evenly spoon the beef and rice filling into each pepper half. Sprinkle the remaining ¾ cup cheese on top.
- Finish roasting: Place the stuffed peppers back in the oven and roast for an additional 10 to 15 minutes, until the filling is hot, and the cheese is melted and bubbly.
- Make-ahead instructions: You can partially cook and fill the peppers up to 2 days in advance and store them in the refrigerator, or freeze in an airtight container for up to 3 months. To reheat, thaw overnight if frozen, cover with foil, bake at 425°F for about 15 minutes, then remove foil, top with cheese, and bake an additional 5 minutes until heated through and cheese is melted.
Notes
- Use any color bell peppers according to your preference or availability.
- Ground beef can be swapped for ground turkey or vegetarian meat substitutes if desired.
- For a gluten-free version, ensure the tomato sauce and spices contain no gluten.
- You can substitute cooked rice with quinoa or other grains to vary texture and nutrition.
- Adjust chili powder and cumin to your preferred spice level.
- Make ahead and freeze for convenient meals later.
