Description
A classic Stuffed Peppers recipe featuring lean ground beef and rice, combined with aromatic spices and melted cheese, all roasted to perfection for a hearty and comforting meal.
Ingredients
Meat Mixture
- 1 lb 90% lean ground beef
- 1¼ teaspoons salt (divided)
- Heaping ¼ teaspoon baking soda
- 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
Peppers
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and position an oven rack in the middle to ensure even roasting of the peppers.
- Tenderize the beef: In a medium bowl, mix the ground beef with 1 teaspoon of salt and the baking soda. Use your hands to mash the mixture well, then let it sit for 20 minutes to tenderize while you prepare other ingredients.
- Prepare peppers: Line a 9 x 13-inch baking dish with aluminum foil for easier cleanup. Arrange the pepper halves cut side up in the baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon salt.
- 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 bottom of the peppers, which is normal.
- Sauté aromatics: While peppers roast, heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, approximately 3 to 4 minutes. Add minced garlic and cook for another minute without browning.
- Cook beef mixture: Add the tenderized beef mixture to the skillet along with chili powder, cumin, and oregano. Increase the heat to medium-high and cook, breaking up the meat with a wooden spoon until browned and nearly cooked through, about 4 to 5 minutes.
- Add tomato sauce: Pour in the tomato sauce, bring to a boil, then reduce heat to medium-low and simmer uncovered until the beef is fully cooked, around 2 to 3 minutes.
- Mix in cooked grains and cheese: Stir in the cooked rice and ¾ cup (90 g) of shredded cheese until melted and well combined. Remove skillet from the heat.
- Stuff peppers: Take the peppers out of the oven and evenly spoon the meat and rice filling into each pepper half. Sprinkle the remaining ¾ cup (90 g) of shredded cheese over the stuffed peppers.
- Final roasting: Return the stuffed peppers to the oven and roast for another 10 to 15 minutes until the filling is hot and the cheese on top is melted and bubbling. Serve warm.
Notes
- You can substitute ground turkey or chicken for beef to reduce fat content.
- Use quinoa, barley, or cauliflower rice instead of white rice for a different texture or dietary preference.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños to the meat mixture.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit meat and increase the cooked grains and cheese or add black beans and vegetables.