Description
These hearty and flavorful stuffed peppers are packed with savory ground beef, spicy jalapeños (optional), and a blend of cheese and spices. Perfectly baked and topped with fresh parsley, this dish is a versatile and satisfying meal for any occasion. You can customize it with different proteins and rice variations.
Ingredients
For the Peppers:
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4–6 bell peppers (use any color – green, yellow, red, orange)
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1 tablespoon olive oil
For the Filling:
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1 lb ground beef (450g) – can also use ground turkey, chicken, pork, sausage, tofu, or other similar options
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1 medium onion, chopped
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1 jalapeño pepper, chopped (optional, for spice)
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5 cloves garlic, chopped
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14.5 ounces fire-roasted tomatoes (canned – or use diced tomatoes or tomato sauce)
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1 cup shredded cheese (cheddar, mozzarella, or a blend – I love pepperjack for extra flavor)
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1 tablespoon paprika
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
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1 cup cooked rice (white, brown, or wild rice)
For Garnish:
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Fresh chopped parsley
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Red pepper flakes (optional, for extra heat)
Instructions
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Prepare the Peppers: Preheat your oven to 375°F (190°C).
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Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
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If you prefer softer peppers, you can blanch them in boiling water for 2–3 minutes, then drain and set aside.
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Cook the Filling:
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Heat olive oil in a large skillet over medium heat.
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Add the ground beef and cook until browned, breaking it apart with a spoon.
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Add the chopped onion, jalapeño (if using), and garlic. Cook for another 3–4 minutes until the onions soften.
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Stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Simmer for 5 minutes to let the flavors meld.
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Stir in the cooked rice and shredded cheese. Mix until everything is well combined and the cheese melts.
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Stuff the Peppers:
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Spoon the filling into each bell pepper, packing it tightly.
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Place the stuffed peppers upright in a baking dish.
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Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
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Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly.
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Garnish and Serve:
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Remove the peppers from the oven and let them cool slightly.
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Garnish with fresh parsley and red pepper flakes, if desired. Serve warm.
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Notes
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For a lighter version, you can use ground turkey or tofu as a substitute for beef.
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You can freeze the stuffed peppers after baking and reheat them later for a convenient meal prep option.
- If you prefer a vegetarian version, omit the meat and add extra beans or vegetables to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American