Stuffed Peppers Recipe
Stuffed peppers are a classic comfort food that delivers juicy, flavorful filling inside tender bell peppers—never soggy or dry.
Ingredients
For the filling
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 1 lb ground beef
- 1.5 cups cooked white or brown rice
- 14.5 oz diced tomatoes, canned
- 1.5 tsp dried oregano
- to taste kosher salt
- to taste freshly ground black pepper
For the peppers
- 6 bell peppers, tops and cores removed any color
For finishing
- 1 cup shredded Monterey Jack cheese
- to garnish chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 7 minutes. Stir in garlic and tomato paste, and cook for 1 minute until fragrant. Add ground beef, breaking it apart, and cook until no longer pink, about 6 minutes.
- Stir in cooked rice and diced tomatoes. Add oregano, salt, and pepper. Let simmer for 5 minutes, stirring occasionally, until mixture thickens slightly.
- Arrange bell peppers cut side up in a 13x9 inch baking dish. Drizzle lightly with olive oil. Spoon beef and rice filling into each pepper, packing gently. Cover dish with foil.
- Bake for 35 minutes until peppers soften. Remove foil, sprinkle cheese on top, and return to oven. Bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Remove from oven and garnish with chopped parsley. Let rest a few minutes before serving.
Notes
To make it vegetarian, use black beans, corn, and spices instead of beef. For a keto option, swap rice for cauliflower rice. Stuffed peppers freeze well—bake, cool, and freeze individually before storing. Reheat covered in oven at 350°F until hot.