Stuffed Bell Peppers
This easy recipe guides you through preparing flavorful stuffed bell peppers. Bell peppers are filled with a hearty mixture of seasoned ground beef, cooked rice, onion, garlic, zucchini, and diced tomatoes, then topped with pepper jack cheese. Baked until tender and golden, these make a comforting and satisfying main dish perfect for any weeknight meal.
Equipment
- 1 Baking Dish just large enough to hold peppers upright
- 1 Large Skillet for cooking beef and vegetables
- 1 Chef's knife for chopping vegetables
- 1 Cutting Board for preparing ingredients
- 1 Measuring Cups for precise ingredient measurement
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
To elevate flavor, consider roasting the bell peppers lightly before stuffing them; this adds a smoky depth and softens them beautifully. Ensure the ground beef is well-browned for maximum flavor and drain excess fat to avoid a greasy filling. Don't overfill the peppers, as the rice expands. For a richer, more complex flavor, you can deglaze the skillet with a splash of red wine after browning the beef before adding vegetables. Adjust seasoning meticulously before stuffing, as flavors will meld during baking. A mix of cheeses, like sharp cheddar with pepper jack, can add more character. Serving with a fresh tomato sauce or a dollop of sour cream can enhance the final dish.