Description
These classic stuffed peppers are filled with a savory mixture of ground beef, rice, and tomatoes, then baked to tender perfection and topped with melted Monterey jack cheese and fresh parsley. A comforting and hearty dish perfect for a family dinner.
Ingredients
For the Filling
- 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 c. 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
For the Peppers
- 6 bell peppers, tops and cores removed
- 1 c. shredded Monterey jack cheese
- Chopped fresh parsley, for serving
Instructions
- Prepare and Sauté Aromatics: Arrange a rack in the center of your oven and preheat to 400°F. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Then stir in the garlic and tomato paste and cook for another minute until fragrant.
- Cook Ground Beef and Mix Filling: Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, approximately 6 minutes. Stir in the cooked rice and diced tomatoes, then season with dried oregano, kosher salt, and freshly ground black pepper. Let the mixture simmer, stirring occasionally, for about 5 minutes until the liquid reduces slightly.
- Prepare Peppers: Place the hollowed-out bell peppers cut side up in a 13 x 9-inch baking dish. Drizzle the peppers with additional olive oil to prevent sticking and add flavor.
- Stuff and Bake Peppers: Spoon the beef and rice mixture evenly into each pepper. Cover the baking dish with foil and bake in the preheated oven for 35 minutes, or until the peppers start to become tender.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded Monterey jack cheese over the tops of the stuffed peppers. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once baked, top the stuffed peppers with freshly chopped parsley and serve warm for a satisfying meal.
Notes
- You can substitute ground turkey or chicken for beef for a lighter version.
- Cook the rice ahead of time or use leftover rice to save preparation time.
- If you prefer spicier peppers, add a pinch of crushed red pepper flakes to the filling.
- To make this dish vegetarian, omit the meat and increase the amount of cooked rice and diced tomatoes; add beans or lentils for protein.
- To prep ahead, assemble the peppers and refrigerate before baking; increase baking time slightly if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American