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Stuffed Bell Peppers

This recipe guides you through making savory stuffed bell peppers. Bell peppers are filled with a flavorful mixture of seasoned ground beef, rice, sautéed vegetables like onions, garlic, zucchini, and tomatoes, all bound together with melted Pepper Jack cheese. Baked until tender and golden, these make a hearty and delicious 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 Large Baking Dish Just large enough to hold peppers upright
  • 1 Large Skillet Heavy-bottomed for even browning
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Spatula or wooden spoon For stirring and breaking up meat

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

1. For enhanced flavor, ensure the ground beef develops a nice brown crust before draining; this adds depth to the filling. 2. To prevent the peppers from becoming mushy, avoid overcooking them in the oven. They should be tender-crisp. 3. Consider adding a touch of fresh herbs like parsley or cilantro to the filling just before stuffing for a brighter, fresher taste. 4. If desired, a splash of beef broth or tomato sauce can be added to the water in the baking dish for more moisture and flavor during baking. 5. Experiment with different cheese types or a blend for varied flavor profiles, such as cheddar or mozzarella.