Stuffed Peppers
Colorful bell peppers stuffed with a savory mixture of rice, ground beef, and herbs.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and black pepper. Cook for another 2-3 minutes to combine flavors.
Stuff each bell pepper with the beef and rice mixture, packing it tightly. Place the peppers upright in a baking dish.
Sprinkle shredded cheese on top of each stuffed pepper. Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Chef's Tips
- Pepper Selection: Choose bell peppers that can stand upright for easier baking.
- Vegetarian Option: Substitute ground beef with lentils or quinoa for a vegetarian version.
- Cheese Variations: Try using feta or parmesan for a different flavor profile.
- Extra Flavor: Add a pinch of red pepper flakes for a spicy kick.
- Make Ahead: Prepare the stuffing a day in advance and stuff the peppers just before baking.
