Description
This classic stuffed peppers recipe features vibrant bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and aromatic herbs, all baked to tender perfection and topped with melted Monterey Jack cheese. It’s a hearty, comforting dish perfect for family dinners or meal prepping.
Ingredients
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 1/2 cups cooked white or brown rice
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
6 bell peppers, tops and cores removed
1 cup shredded Monterey Jack cheese
Chopped fresh parsley, for serving
Instructions
- Arrange a rack in the center of the oven; preheat to 400°F. In a large skillet over medium heat, heat the olive oil. Cook the onion, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes.
- Stir in the cooked rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
- Arrange the peppers cut side up in a 13″ x 9″ baking dish and drizzle with olive oil. Spoon the beef mixture into each pepper. Cover the baking dish with foil.
- Bake the peppers until tender, about 35 minutes. Uncover, sprinkle with shredded Monterey Jack cheese, and continue baking until the cheese is bubbly, about 10 minutes more.
- Top with chopped fresh parsley before serving.
Notes
- Swap ground beef for ground turkey, chicken, or plant-based meat for lighter or vegetarian options.
- Use quinoa or cauliflower rice instead of white or brown rice for a different texture or lower carbs.
- Add chopped vegetables like zucchini, mushrooms, or spinach for extra nutrition.
Top with mozzarella, cheddar, or feta instead of Monterey Jack for flavor variations.
Spice it up with crushed red pepper flakes or cayenne pepper.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven or microwave.
Freeze stuffed peppers before baking for up to 3 months; thaw overnight before baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg
