Classic Stuffed Peppers Recipe
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.99 out of 5 stars
(57)
Ingredients
4 servings
- 4-6 bell peppers (use any color – green, yellow, red, orange)
- 1 tablespoon olive oil
- 1 lb ground beef (450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar)
- 1 medium onion (chopped)
- 1 jalapeno pepper (chopped (optional, for spicy)
- 5 cloves garlic (chopped)
- 14.5 ounces fire roasted tomatoes (canned - or use diced tomatoes or tomato sauce)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend – I LOVE pepperjack for myself)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked rice (white, brown, or wild rice)
- For Garnish. Fresh chopped parsley, red pepper flakes
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Preparation
Step 1
Water
Step 2
Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
Step 3
Slice
Step 4
Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
Step 5
Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
Step 6
Baking Dish
Step 7
Set the softened peppers into a lightly oiled baking dish.
Step 8
Oil
Step 9
Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
Step 10
Garlic
Step 11
Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
Step 12
Ground Beef
Step 13
Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
Step 14
Tomatoes
Step 15
Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
Step 16
Cheese
Step 17
Stir in half of the shredded cheese until incorporated.
Step 18
Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
Step 19
Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
Step 20
Serve
Step 21
Cool slightly, garnish, and serve.
Step 22
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