The Perfect Stuffed Peppers
Stuffed peppers are a beloved dish for good reason. Bell peppers are sturdy enough to hold a delicious filling and large enough to let your creativity shine. This meal is straightforward to make and ideal for both small and large families. While experimenting with different recipes can be enjoyable, this classic version is a fantastic starting point. Follow these steps for perfect stuffed peppers, then feel free to add your own twist!
Ingredients
- 1/2 cup uncooked white or brown rice
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 1 lb. ground beef
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 cup shredded Monterey Jack
- Chopped fresh parsley, for serving
Directions
Step 1: Preheat your oven to 400°F. Cook rice according to the package instructions.
Step 2: In a large skillet over medium heat, warm up some oil. Add the onion and cook until soft, about 7 minutes. Add garlic and tomato paste, stirring until fragrant, about 1 minute. Next, add ground beef and cook until it is no longer pink, breaking it up with a wooden spoon as you go. Drain any excess fat.
Step 3: Mix in the cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let the mixture simmer while stirring occasionally until the liquid reduces slightly, about 5 minutes.
Step 4: Arrange the bell peppers, cut side up, in a 13”x9” baking dish. Drizzle with a bit of oil. Spoon the beef mixture into each pepper. Top with cheese and cover the dish with foil.
Step 5: Bake the peppers until tender, about 35 minutes. Remove the foil and continue baking for another 10 minutes, allowing the cheese to become bubbly.
Step 6: Just before serving, sprinkle with some parsley for a fresh touch.
How to Make Stuffed Peppers
Preparing the Ingredients
First, cook white or brown rice according to the package instructions. Tomato paste is a crucial ingredient in this recipe, so be sure to save any leftover paste by freezing it for future use. Choose ground beef with the fat content you prefer. Canned diced tomatoes work well—opt for ones with minimal additives if possible. Select bell peppers that are similar in size to ensure they cook evenly. Monterey Jack cheese is a great choice for its buttery, nutty flavor, but you can use your favorite cheese instead. Garnish with parsley or any green herb for a vibrant finish.
Step-by-Step Instructions
Preheat Oven and Prep Rice: Begin by preheating your oven to 400°F and prepare your rice if it’s not already cooked.
Prepare Peppers: Cut off the tops of the bell peppers, remove the cores and seeds, and give them a quick rinse if needed. This will make them easier to fill.
Cook Filling: Heat oil in a skillet over medium heat. Add onions first, followed by garlic and tomato paste, cooking each for a brief period. Add in the ground beef and cook until it is no longer pink, then drain any excess oil. Mix in the rice and diced tomatoes, and season with oregano, salt, and pepper. Cook until the liquid in the mixture reduces.
Fill and Bake Peppers: Place the peppers in a baking dish, drizzle them with oil, and fill each with the beef mixture. Top with cheese, cover with foil, and bake. Remove the foil in the last 10 minutes to let the cheese bubble.
Serve and Enjoy: Garnish with fresh parsley before serving and enjoy your delicious stuffed peppers.
Tips and Variations
Cooking Peppers: For a bit of texture, I prefer not to pre-cook the peppers before stuffing them. If you do choose to pre-cook them, take care not to over-bake.
Make-Ahead and Storage: You can prep both the peppers and the filling a day in advance. Store them separately in airtight containers in the fridge and assemble when ready to bake. Stuffed peppers can also be frozen for up to three months. When you’re ready to cook them, defrost overnight in the fridge or bake directly from frozen, just allow for extra cooking time.
