Stuffed Peppers
Ingredients
- 1 lb90% lean ground beef
- 1 ¼ tspsalt
divided
- Heaping ¼ teaspoon baking soda
- 3 largered
yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tbspextra-virgin oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1 ½ tspchili powder
- ½ tspground cumin
- ¼ tsporegano
- 1can tomato sauce
8-oz
- 1 ccooked rice
quinoa, or any grain
- 1 ½ cMonterey Jack or Cheddar Jack cheese
Directions
- 1
Preheat the oven to 425°F and set an oven rack in the middle position.
- 2
Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
- 3
Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
- 4
Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
- 5
Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the cooked rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
- 6
Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
- 7
Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted.
Stuffed Peppers
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About this Recipe
The Ultimate Comforting Stuffed Peppers Recipe
There's something incredibly satisfying about a perfectly stuffed pepper. This recipe delivers a hearty, flavorful meal that's a true comfort food classic, perfect for all seasons. Imagine tender bell peppers brimming with a savory mixture of seasoned ground beef, fluffy rice (or your favorite grain), rich tomato sauce, and a generous blanket of melted cheese. It's easy to make, promises delicious leftovers, and is even freezer-friendly, making it an ideal weeknight dinner or a fantastic meal prep option.
Our stuffed peppers are a feast for both the eyes and the palate. We start with vibrant red, yellow, or orange bell peppers, which not only look beautiful but also offer a slight sweetness that perfectly complements the savory filling. The heart of this dish is a robust filling of seasoned 90% lean ground beef, sautéed with aromatic yellow onion and minced garlic. A blend of chili powder, ground cumin, and dried oregano infuses the meat with a warm, inviting spice profile, while an 8-oz can of tomato sauce ensures a moist and rich texture.
What makes these stuffed peppers truly special is the perfect balance of flavors and textures. The cooked rice (or quinoa for a lighter touch) adds substance, soaking up all the delicious juices. And, of course, the crowning glory: a generous topping of shredded Monterey Jack or Cheddar Jack cheese, melting into a golden, gooey crust.
Tips for Perfect Stuffed Peppers:
- Choose your peppers wisely: Look for firm, evenly sized bell peppers that can stand upright in your baking dish.
- Don't overfill: Leave a little space at the top to allow the cheese to melt nicely without overflowing.
- Grain versatility: Feel free to use brown rice, wild rice, or even cauliflower rice for a low-carb option.
Serving Suggestions: Serve these magnificent stuffed peppers with a simple green salad dressed with a vinaigrette, or alongside some crusty bread to soak up any extra sauce. It's a complete meal in itself!