Classic Stuffed Peppers
This recipe delivers a hearty and flavorful take on classic stuffed peppers.
Ingredients:
- 4-6 large bell peppers (any color combination of green, yellow, red, or orange)
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey, chicken, pork, sausage, or crumbled tofu for a vegetarian option)
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional, for a spicy kick)
- 5 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup cooked white or brown rice
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Cooking Guide:
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Prep the peppers: Preheat oven to 375°F (190°C). Wash the bell peppers and cut them in half lengthwise. Remove the seeds and membranes. If the peppers don’t stand upright, carefully slice a thin layer off the bottom to create a flat surface. Place the peppers, cut-side up, in a baking dish.
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Cook the filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened (about 5 minutes). If using jalapeno, add it with the onion and cook together. Stir in the garlic and cook for another minute until fragrant.
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Brown the meat: Add the ground meat to the pan and cook, breaking it up with a spoon, until browned throughout (5-6 minutes). Drain any excess grease.
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Simmer the sauce: Stir in the diced tomatoes, tomato sauce, cooked rice, and half of the cheddar cheese. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes, stirring occasionally.
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Stuff and bake: Spoon the filling mixture evenly into the prepared bell pepper halves. Top with remaining cheddar cheese. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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Garnish and serve: Sprinkle with fresh parsley before serving.
Tips:
- Pre-cook the rice according to package instructions for perfectly cooked filling.
- For a richer flavor, use a combination of ground beef and Italian sausage.
- Want to add more veggies? Saute chopped carrots, celery, or zucchini with the onions for extra flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
- If you don’t have fresh parsley, you can substitute with 1 teaspoon of dried parsley.
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