Classic Stuffed Peppers Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Servings
4
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Calories
534 kcal
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Course
Main Course
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Cuisine
American
Classic Stuffed Peppers Recipe
Description
This recipe features bell peppers of any color hollowed out and softened by blanching or roasting to provide a tender but intact vessel for the filling. The filling consists of ground beef sautéed with chopped onions, garlic, jalapeno (if desired), and the chopped tops of the peppers. Fire roasted tomatoes and seasonings like paprika, oregano, and basil complement the mix, which is combined with cooked rice and shredded cheese for richness and texture.
The stuffing is spooned into the peppers arranged upright in a lightly oiled baking dish and baked until the filling is hot and peppers are tender. The dish balances the sweetness of the peppers with savory meat, aromatic herbs, and mild heat from the jalapeno if included.
These stuffed peppers serve well as a main course measuring about 4-6 peppers per batch. The filling can be made ahead or frozen for convenience. Leftover stuffing can be repurposed in other dishes, and Worcestershire sauce is an optional ingredient for added depth.
Ingredients
- 4-6 bell pepper use any color - green, yellow, red, orange
- 1 tablespoon olive oil
- 1 lb ground beef 450g - you can also use ground turkey, chicken, pork, sausage, tofu, or other similar
- 1 onion chopped, medium
- 1 jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 14.5 ounces fire roasted tomatoes (canned - or use diced tomatoes or tomato sauce)
- 1 cup cheese cheddar, mozzarella, or a blend - I LOVE pepperjack for myself, shredded
- 1 tablespoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- salt to taste
- black pepper to taste
- 1 cup rice white, brown, or wild rice, cooked
- parsley for garnish, fresh chopped parsley, red pepper flakes
- red pepper flakes for garnish, fresh chopped parsley, red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
- Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. (NOTE: Chop the extra bell pepper tops to cook later with the onion - discard the stem.)
- Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
- Set the softened peppers into a lightly oiled baking dish.
- Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through.
- Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
- Stir in half of the shredded cheese until incorporated.
- Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
- Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference, and the cheese is nice and bubbly.
- Cool slightly, garnish, and serve.
Notes
- Bell pepper sizes vary; you may need extra peppers for the filling or save leftovers for another use.
- The filling freezes well for future meals.
- Adding Worcestershire sauce to the filling can enhance the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 419mg | 17% |
| Potassium | 712mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5233IU | 105% |
| Vitamin C | 162mg | 180% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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