The Coziest Classic Stuffed Peppers Recipe: A Weeknight Winner!
Experience the comforting embrace of perfectly cooked stuffed peppers, a heartwarming meal brimming with flavorful, meaty filling and gooey, melted cheese. This unbelievably simple and quick recipe is perfect for a busy weeknight and is sure to be a crowd-pleaser.
Equipment
- Large bowl
- Large skillet
- Baking dish
Ingredients
- 1 pound 90% lean ground beef
- 1.25 teaspoons salt divided
- 0.25 teaspoon baking soda
- 3 large bell peppers (red, yellow, or orange)
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1.5 teaspoons chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon dried oregano
- 1 can tomato sauce 8-oz
- 1 cup cooked rice, quinoa, or other grain
- 1.5 cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Step 1: Preheat your oven to a cozy 375°F (190°C). Carefully halve each bell pepper lengthwise and scoop out all the seeds and white membranes.
- Step 2: In a large bowl, gently combine the ground beef with 1 teaspoon of salt and the ¼ teaspoon of baking soda. Do not overmix.
- Step 3: Heat extra-virgin olive oil in a large skillet over medium-high heat. Add finely chopped yellow onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.
- Step 4: Add the seasoned beef mixture to the skillet. Cook for about 8-10 minutes, using a spoon to break up the meat as it browns. Drain any excess grease.
- Step 5: Stir in chili powder, ground cumin, dried oregano, and the remaining ¼ teaspoon of salt. Pour in the entire can of tomato sauce. Simmer gently for 5 minutes. Fold in your cooked rice, quinoa, or chosen grain.
- Step 6: Grab a baking dish large enough to hold your pepper halves. Spoon the savory filling generously and evenly into each prepared bell pepper half. Nestle them into the baking dish. Bake for 30 minutes.
- Step 7: After 30 minutes, remove from the oven. Sprinkle shredded Monterey Jack or Cheddar Jack cheese over the tops of each stuffed pepper. Return to the oven for another 5-10 minutes, or until the cheese is perfectly melted and bubbly and the peppers are tender. Let cool for a few minutes before serving.
Notes
Substitutions & Additions: Not a fan of ground beef? You can easily swap it for ground turkey, chicken, or even a plant-based ground meat alternative. Want to sneak in more vegetables? Finely chopped mushrooms, zucchini, or even a handful of spinach can be stirred into the meat filling. If you like a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture. Experiment with different cheeses! Provolone, mozzarella, or even a smoked gouda would be delicious. Beyond rice and quinoa, you could use couscous, bulgur wheat, or even cauliflower rice for a low-carb option. A dollop of sour cream, a sprinkle of fresh cilantro, or an extra drizzle of tomato sauce can elevate your serving.
Tips for Success: Look for firm, unblemished bell peppers that can hold their shape well when filled. While it's tempting to cram in as much as possible, leave a little room at the top to prevent spillage and allow the cheese to melt nicely. If you prefer your bell peppers very soft, you can par-bake them (halved and cored) for 10-15 minutes before filling and baking with the meat mixture. This isn't necessary for this recipe as they tenderize well during the full bake, but it's an option! Don't skip draining the grease from the beef to prevent your peppers from being greasy and watery. Tasting your meat mixture before adding the rice is a great way to adjust seasonings. Remember, you can always add more salt, but you can't take it away!
How to Store Stuffed Peppers: Cooked stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, let the cooked peppers cool completely. You can wrap individual peppers tightly in plastic wrap and then foil, or place them in a freezer-safe container. They'll keep well in the freezer for up to 3 months. Thaw them in the refrigerator overnight before reheating. Reheat individual portions in the microwave until warmed through. For a crispier result, you can pop them back in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese is bubbly again. If reheating from frozen, it might take a bit longer.