Description
Discover how to make delicious ground beef stuffed bell peppers with this easy recipe. Learn how to stuff and bake flavorful peppers for a satisfying meal.
Ingredients
- 1 cup (240 ml) cooked rice, white jasmine rice
- 6 large bell peppers, any color
- 1 tablespoon (15 ml) olive oil
- 1/2 medium onion, chopped
- 1 pound (450 g) lean ground beef
- 3 cloves garlic, minced
- 1 (400 g) can crushed tomatoes or tomato sauce
- 1 teaspoon (5 ml) Worcestershire sauce, optional
- 1/2 teaspoon (3 ml) Italian seasoning
- 2 cups (200 g) shredded cheddar cheese blend, divided
- Salt & pepper, to taste
Instructions
- If you don’t have rice that’s already made, prepare some (this can be done beforehand if preferred). I usually cook 1/2 cup of uncooked rice, which results in more than needed for this dish, allowing leftovers for future use.
- Set your oven to 400°F and arrange the rack in the center. As the oven heats, get your ingredients ready. Slice off the tops of the peppers as if you were making a jack-o’-lantern (try to keep the cut even to avoid spilling the filling). Clear out any seeds and membranes. Dice the usable portions from the pepper tops and set aside for the stuffing.
- Arrange the hollowed peppers, cut-side up, in a baking pan (I opted for a 9×13). Pour a cup of water into the base of the pan to allow the peppers to steam and soften more quickly.
- Heat the oil in a frying pan and add the onion along with the diced pepper tops. Cook over medium-high heat for 5 minutes, stirring occasionally.
- Introduce the ground beef to the pan. As you cook, break the meat apart until it’s browned and fully cooked, which should take around 8 minutes. Remove any excess grease if necessary.
- Mix in the garlic, followed by the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Allow the mixture to heat through, then take the pan off the stove.
- Combine the cooked rice and a cup of cheese with the mixture. Taste and season with salt and pepper as needed, being generous if preferred. Fill each pepper with the mixture.
- Cover the baking dish securely with aluminum foil. Place it in the preheated oven and let it bake for 40 minutes.
- Remove the dish from the oven. The peppers should still have a slight firmness (you want them to maintain their shape, but if they seem too firm, bake them longer). Spread the remaining cheese over the top. Return the peppers to the oven without the foil for another 5-10 minutes, or until the cheese is completely melted. For a browned cheese topping, consider using the broiler for a few minutes at the end.
Notes
- Consider using ground turkey or chicken for a healthier twist.
- Experiment with different cheese blends like mozzarella or pepper jack for a unique taste.
- Add diced jalapenos or red pepper flakes for a spicy kick in the filling.
