To make classic stuffed peppers, follow these steps:
Ingredients
- Bell peppers (3-6, any color)
- 1 lb ground beef (or turkey, chicken, sausage, tofu)
- 1 cup cooked rice (white, brown, or wild)
- 1 medium onion, chopped
- Garlic (3-5 cloves), minced
- 1 can tomato sauce or diced tomatoes (about 8-15 oz)
- Spices: chili powder, cumin, oregano, salt, pepper, paprika (optional)
- 1-1.5 cups shredded cheese (Monterey Jack, Cheddar, Mozzarella, or blend)
- Olive oil
Instructions
- Prepare the Peppers:
Wash the bell peppers, cut off the tops, and remove seeds and membranes. If needed, slice a small part off the bottom so they stand upright. You can chop the tops (without stems) to cook with onion for extra flavor
- Soften the Peppers:
Blanch the peppers in boiling water for about 5 minutes or roast them for 20 minutes to soften slightly. Place softened peppers in a lightly oiled baking dish
- Cook the Filling:
Heat olive oil in a pan over medium heat. Sauté chopped onion, garlic, and chopped pepper tops until softened. Add ground beef and cook until browned. Stir in tomato sauce or fire-roasted tomatoes, cooked rice, and spices (chili powder, cumin, oregano, salt, pepper, paprika). Cook until combined and heated through. Mix in half the shredded cheese
- Stuff the Peppers:
Fill each pepper with the meat and rice mixture. Top with the remaining shredded cheese
- Bake:
Roast the stuffed peppers in a preheated oven at 400-425°F (200-220°C) for 15-20 minutes until the peppers are tender and cheese is bubbly and slightly browned
- Serve:
Let cool slightly, garnish with fresh herbs if desired, and serve.
This method yields flavorful, tender stuffed peppers with a cheesy top and a savory filling of meat, rice, and tomato sauce
