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Stuffed Bell Peppers

This recipe crafts delicious stuffed bell peppers, featuring a hearty filling of seasoned ground beef, finely diced onions, zucchini, tomatoes, and cooked rice. The mixture is generously stuffed into prepared bell peppers, topped with spicy Pepper Jack cheese, and baked until the peppers are tender and the cheese is beautifully melted and browned. A comforting and flavorful 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 Chef's knife
  • 1 Cutting Board
  • 1 Large Skillet Preferably cast iron or heavy-bottomed
  • 1 Baking Dish Large enough to hold 6 bell peppers upright
  • 1 Wooden Spoon or Spatula 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 peppers, ensure all internal membranes and seeds are meticulously removed, as they can impart a bitter flavor. Initially covering the baking dish during cooking steams the peppers, leading to a wonderfully soft texture, while uncovering allows the cheese to achieve a beautiful golden crust. Properly browning the ground beef before adding it back to the skillet is crucial; ensure all excess fat is drained to prevent a greasy final product. Finely dicing the onions, zucchini, and reserved pepper tops ensures they cook down evenly and integrate seamlessly into the stuffing, providing a harmonious texture. Consider cooking the rice in a good quality broth for an extra layer of savory depth.