Description
Cheesy Ground Beef Stuffed Bell Peppers
Ingredients
6 large green bell peppers
1 lb ground beef
1 cup cooked white or brown rice
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup marinara or tomato sauce
1 tsp Italian seasoning
1/2 tsp smoked paprika
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Directions
Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush with olive oil, season with salt, and set aside.
Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened. Add ground beef and cook until browned. Stir in diced tomatoes, marinara sauce, cooked rice, Italian seasoning, smoked paprika, salt, and pepper. Cook for another 2-3 minutes.
Stuff the Peppers: Fill each bell pepper with the beef and rice mixture. Place them in a baking dish.
Bake: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes.
Add the Cheese: Remove the foil, top each pepper with a generous amount of cheddar and Monterey Jack cheese, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and enjoy hot!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 380 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect stuffed peppers every time. First, ensure your peppers can stand upright by trimming a tiny slice off the bottom if needed. For the filling, cook the rice ahead of time or use leftover rice for best texture. When browning the beef, break it into very small crumbles to ensure it mixes evenly with the rice. After combining all filling ingredients, let it cool slightly for easier handling. When stuffing, press the mixture firmly into each pepper to prevent air pockets and ensure a hearty serving. For baking, adding a half-inch of water or broth to the bottom of the baking dish helps steam the peppers, making them perfectly tender.
Serving Suggestions
These hearty stuffed peppers are a complete meal on their own, but they pair wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a heartier spread, serve alongside garlic bread or crusty dinner rolls. A dollop of sour cream or a sprinkle of fresh chopped chives on top adds a cool, creamy contrast. They also make excellent leftovers for lunch the next day.
How-to Summary
In summary: prepare pepper shells, make a savory beef and rice filling, stuff the peppers, bake covered until tender, top with cheese, and bake again until melted. Garnish and serve hot for a comforting, family-friendly dinner.
Frequently Asked Questions
Can I use a different type of meat? Absolutely. Ground turkey, chicken, pork, or a plant-based ground meat substitute work well. Adjust cooking times as needed for the specific protein.
How can I make this recipe low-carb? Replace the rice with cauliflower rice. Sauté the cauliflower rice briefly to remove excess moisture before adding it to the beef mixture.
Can I prepare stuffed peppers ahead of time? Yes. Assemble the peppers completely (including stuffing) but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
How do I store and reheat leftovers? Store cooled peppers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or a 350°F oven until warmed through.
Why are my peppers still firm after baking? This often means the peppers were very thick-walled. Try blanching the hollowed peppers in boiling water for 3-4 minutes before stuffing to soften them, then pat dry and proceed.
Common Mistakes to Avoid
- Avoid overfilling the peppers, as the filling can expand slightly and spill over during baking.
- Do not skip draining the diced tomatoes, as excess liquid can make the filling soggy.
- Ensure your cooked rice is cooled and not sticky; warm, clumpy rice can create a gummy texture.
- Resist the urge to bake uncovered the entire time; the initial covered baking is crucial for steaming and softening the peppers.
- Do not use pre-shredded bagged cheese if possible, as it contains anti-caking agents that prevent it from melting as smoothly as cheese you shred yourself.
Conclusion
Cheesy Ground Beef Stuffed Bell Peppers are a timeless, satisfying dish that combines simple ingredients into a flavorful and impressive meal. By following this enhanced guide, you can avoid common pitfalls and customize the recipe to your liking. Perfect for a weeknight dinner or a casual gathering, this recipe is sure to become a cherished staple in your home cooking repertoire. Enjoy the delicious results of your efforts!