This is an amazing recipe and so rich in flavor. You will definitely be addicted after feeling the first bite. And of course this recipe is very adaptable. That’s the beauty of this recipe and it’s infinitely adaptable.
The bell pepper is a great vessel for stuffing rice, meat, and of course cheese. It is powerful enough to maintain its shape in the oven, and the taste is subtle enough to go well with just about anything.
We utilize shredded Monterey Jack, but don’t hesitate to swap in almost any other melty cheese which you have available.
You might even use another ground-protein (chicken, turkey, or pork) at the area of beef. That is the best thing about the recipe, it is infinitely adaptable.
Please, if you like this Classic Stuffed Peppers recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Classic Stuffed Peppers
- ½ can uncooked rice
- 1 lb ground beef
- 1 medium onion chopped
- 1 can diced tomatoes about 14.5 oz
- 1 tsp dried oregano
- 6 bell peppers tops and cores removed
- Kosher salt
- 1 tbsp tomato paste
- freshly ground black pepper
- freshly chopped parsley for garnish
- 2 tbsp extra-virgin olive oil plus more for drizzling
- 3 cloves garlic minced
- 1 can shredded Monterey jack
- Preheat oven to 400°F. In a small saucepan, prepare rice according to package directions. In a large skillet over moderate heat, heat oil.
- Cook onion till tender for 5 minutes. Stir in tomato paste and garlic and cook till aromatic for a few minute.
- Add ground beef and cook, breaking up meat with a wooden spoon, till no longer pink for 6 minutes. Drain fat.
- Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, pepper and salt. Let simmer till liquid has reduced slightly for 5 minutes.
- Put peppers cut side-up at a 9×13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
- Bake till peppers are tender for 35 minutes. Uncover and bake till cheese is bubbly for 10 minutes longer. Garnish with parsley before serving.