Stuffed Bell Peppers
This easy recipe guides you through preparing savory stuffed bell peppers. Lean ground beef, aromatic vegetables, and cooked rice are seasoned, mixed with Pepper Jack cheese, and filled into vibrant bell peppers. Baked until tender and topped with melted cheese, these hearty main dishes are perfect for a flavorful and satisfying meal.
Equipment
- 1 Large Skillet For browning beef and sautéing filling ingredients.
- 1 Baking Dish Just large enough to hold the peppers upright.
- 1 Chef's knife For chopping vegetables and preparing peppers.
- 1 Cutting Board
- 1 Spatula or wooden spoon For stirring and breaking up ground beef.
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
For optimal flavor, ensure the ground beef is well-browned, not just cooked through; this creates a rich, savory base for the filling. When sautéing vegetables, avoid overcooking them initially to maintain some textural integrity in the final dish. The choice of bell pepper color can impact presentation; red, orange, or yellow offer sweetness and vibrancy. Always taste and adjust seasoning (salt, pepper, red pepper flakes) at each stage of the filling preparation. A light drizzle of olive oil before baking enhances browning and adds subtle flavor to the peppers. Ensure excess fat is drained from the beef to prevent a greasy filling.