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Stuffed peppers are the dinner I turn to when I want something cozy and everyone in my house actually gets excited. They take familiar flavors like beef and tomato and tuck them into bursting sweet bell peppers all melty with cheese on top. It is a one-dish meal and just perfect for using up leftover rice.
I started making stuffed peppers as a way to satisfy my picky eaters and was shocked at how they went back for seconds. This is now in regular rotation and even gets requested for birthdays.
Ingredients
- Extra-virgin olive oil: adds moisture and flavor to saute and for drizzling on peppers look for a bottle with a fresh grassy aroma for best flavor
- Yellow onion: brings a gentle sweetness and cooks down to form the flavor base choose one that feels heavy for its size and has shiny papery skin
- Garlic: chopped finely for pungency and mouthwatering aroma always use fresh cloves for sharpest flavor
- Tomato paste: helps deepen the savoriness go for a tube if you only need small amounts frequently
- Ground beef: hearty and rich look for beef with a little fat for best taste
- Cooked white or brown rice: binds everything together and soaks up flavor cold leftover rice is perfect
- Canned diced tomatoes: bring acidity and a bright tang find a can with no added salt if you want to control seasoning
- Dried oregano: gives this dish a familiar Italian comfort try to rub the dried leaves between your hands to wake up the flavor
- Kosher salt: essential for making all the flavors pop use a flake or coarse salt if possible
- Freshly ground black pepper: delivers mild heat and complexity grind it just before using for the boldest taste
- Bell peppers: try a mix of colors for extra appeal look for ones that stand up easily and feel firm
- Shredded Monterey jack cheese: melts into a creamy bubbling lid of goodness shred it yourself if you can for best melt
- Chopped fresh parsley: adds brightness and a fresh pop snip some just before serving for aroma
Step-by-Step Instructions
- Prepare Aromatics:
- Gently heat olive oil in a large skillet over medium heat then add chopped onion cook for about seven minutes stirring here and there until onion is soft and fragrant. Now add the finely chopped garlic and tomato paste cook with constant stirring until the kitchen smells mouthwatering about one minute.
- Brown the Beef:
- Add ground beef to your sautéed aromatics. Use a spoon to break up the meat best as it cooks. Keep it moving until there is no more pink left in the beef and it is broken up and crumbly. This usually takes around six minutes.
- Build the Filling:
- Mix cooked rice and diced tomatoes into the skillet sprinkle in oregano salt and a few turns of black pepper. Let everything simmer together so the tomatoes thicken slightly and the flavors blend. This should take around five minutes.
- Stuff the Peppers:
- Arrange bell peppers cut side up inside a thirteen by nine inch baking dish. Drizzle a bit of olive oil over each pepper for extra flavor. Generously pack each pepper with the hot beef rice mixture all the way to the top.
- Bake and Finish:
- Cover the baking dish tightly with foil to keep in moisture. Place in a four hundred degree oven for thirty five minutes so the peppers soften. Remove foil carefully then sprinkle shredded cheese over each pepper. Return to the oven uncovered for another ten minutes until cheese is melted and bubbling.
- Garnish and Serve:
- Scatter fresh parsley over hot stuffed peppers just before serving for a burst of green and a fresh zing.
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I have grown especially fond of using red and orange peppers for the rich sweetness they develop after roasting. One time we made this after a long snow day and I will never forget how quickly the whole family crowded around the table waiting for the timer to chime
Storage Tips
Let the cooked peppers cool to room temperature then transfer them to an airtight container. They keep well in the fridge for up to four days and taste just as good after reheating. I find they also freeze quite well though the texture of the peppers softens when thawed so I pop them under the broiler after reheating to crisp up the cheese.
Ingredient Substitutions
If you do not have ground beef try ground turkey or even crumbled sausage for a twist. You can use cooked quinoa or farro in place of rice if that is what you have on hand. Any melty cheese works cheddar mozzarella or even pepper jack for a subtle kick.
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Serving Suggestions
Stuffed peppers are a natural main course and go perfectly with a green salad or a quick garlic bread on the side. If you want to keep things light add a spoonful of plain yogurt or sour cream on top. For a heartier meal pair with roasted vegetables or a simple soup.
Cultural History
Stuffed peppers have deep roots in cuisines all around the world from Greek yemista to Mexican chiles rellenos. The classic American version with beef tomato and rice speaks to comfort food traditions and the joy of stretching a little meat to feed a whole group.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Yes, either white or brown rice works well and adds a slightly different texture and flavor.
- → Can I substitute ground turkey for beef?
Ground turkey is a great lean alternative and can be swapped for beef with minor flavor adjustments.
- → Should I pre-cook the peppers before stuffing?
No, the peppers soften perfectly during baking, so there's no need to cook them beforehand.
- → What other cheeses work for topping?
Cheddar, mozzarella, or a cheese blend all melt well and bring extra flavor variety.
- → How do I store leftovers?
Keep leftovers covered in the fridge for up to 3 days; reheat in the oven or microwave until warm.