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Stuffed Bell Peppers

This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it's a wholesome and satisfying main dish, perfect for a family meal.
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Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4400 kcal

Equipment

  • 1 Baking Dish Just large enough to hold peppers upright
  • 1 Large Skillet For browning beef and sautéing vegetables
  • 1 Chef's knife For chopping vegetables and pepper tops
  • 1 Cutting Board
  • 1 Spatula or wooden spoon For cooking and stirring

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 perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don't overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.