Stuffed Bell Peppers
Delicious stuffed bell peppers filled with ground beef, rice, and cheese, perfect for a nourishing weeknight dinner.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the filling
- 2 Tbsp. extra-virgin olive oil plus more for drizzling
- 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
- 1 can (14.5 oz.) diced tomatoes
- 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
- 1 cup shredded Monterey jack
- to garnish Chopped fresh parsley
Instructions
Preparation
- Preheat the oven to 400 degrees.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion, stirring occasionally until softened (around 7 minutes).
- Stir in garlic and the luscious tomato paste. Cook for about a minute until the rich aroma fills your kitchen.
- Add ground beef to the skillet, breaking it apart with a wooden spoon, cooking until it’s no longer pink (approximately 6 minutes).
- Integrate the cooked rice and diced tomatoes, seasoning with oregano, salt, and pepper. Let this savory concoction simmer for about 5 minutes, stirring occasionally.
- Arrange the bell peppers cut side up in a baking dish, drizzling with oil.
- Spoon the beef mixture into each pepper, packing it in for a hearty meal. Cover the dish with foil.
Baking
- Bake for about 35 minutes until the peppers are tender and fragrant.
- Uncover and sprinkle with cheese, baking for another 10 minutes or until the cheese is bubbly and golden.
- Top with parsley before serving.
Notes
For healthier alternatives, consider using ground turkey or chicken, dairy-free cheese options, or swapping rice for quinoa or cauliflower rice. Serve with a garden salad or garlic bread for a complete meal.