Description
Learn how to make delicious Classic Meaty Stuffed Bell Pepper with our easy-to-follow recipe. Perfect for a hearty and satisfying meal!
Ingredients
- 454 g lean ground beef
- 11/4 tsp (14 ml) salt, divided
- Heaping 1/4 tsp (1 ml) baking soda
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 11/2 tsp (28 ml) chili powder
- 1/2 tsp (3 ml) ground cumin
- 1/4 tsp (1 ml) dried oregano
- 1 (8-oz) can tomato sauce
- 1 cup (240 ml) cooked rice, quinoa, or any grain
- 11/2 cups (1320 ml) shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven to 425°F and position the oven rack in the center.
- Soften the beef: In a medium-sized bowl, combine the beef with 1 teaspoon of salt and baking soda using your hands. Allow it to rest for 20 minutes as you proceed with the next steps.
- If desired for easy clean-up, line a 9×13-inch baking dish with foil. Arrange the pepper halves, open side facing up, in the dish; drizzle with 1 tablespoon of oil and sprinkle with the remaining ¼ teaspoon of salt.
- Bake the peppers for around 20 minutes until they are slightly browned and retain some crispness. Liquid may gather in the peppers’ base; this is normal.
- In the meantime, warm the remaining 2 tablespoons of oil over medium heat in a large nonstick pan. Add the chopped onion and sauté, stirring often, until it becomes soft and clear, taking about 3 to 4 minutes. Incorporate the garlic and cook for an additional minute, ensuring it doesn’t brown. Add the beef mixture along with chili powder, cumin, and oregano, and turn the heat up to medium-high. Cook, using a wooden spoon to break the meat apart, until it browns and is nearly cooked, about 4 to 5 minutes. Pour in the tomato sauce and raise to a boil; then lower the heat to medium-low and simmer without a lid until the meat is fully cooked, about 2 to 3 minutes. Mix in the cooked rice and ¾ cup of cheese, stirring until the cheese melts. Take the pan off the heat.
- Take the peppers out of the oven and fill them evenly with the meat mixture. Sprinkle the remaining ¾ cup of cheese over the top and return to the oven. Bake for 10 to 15 minutes, until the filling is warmed through and the cheese is bubbling and melted, then serve.
- Advance Preparation: The peppers can be partially cooked and filled with the beef mixture up to 2 days in advance and stored in the fridge, or frozen in a sealed container for up to 3 months. When ready to serve, thaw overnight in the refrigerator if frozen, cover with foil, and bake in a 425°F oven for about 15 minutes. Remove from the oven, discard the foil, top with cheese, and bake for an additional 5 minutes, or until the filling is fully heated and the cheese has melted.
Notes
- Consider using ground turkey or chicken instead of ground beef for a healthier twist.
- Try quinoa or farro for a different texture and flavor in the stuffing.
- For a spicier kick, add a touch of cayenne pepper or red pepper flakes to the meat mixture.
