Classic Stuffed Bell Peppers with Ground Beef & Cheese
A hearty, family-friendly dinner that’s both colorful and comforting. Perfect for meal prep and customizable to your taste.
KEY INFO
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Servings: 6
- Difficulty: Medium
- Dietary: Can be made gluten-free
EQUIPMENT NEEDED
- Large skillet (or cast iron pan)
- 9×13-inch baking dish
- Sharp knife
- Large spoon for stuffing
- Cutting board
INGREDIENTS
For the Peppers:
- 6 large bell peppers (any color) (about 180g each)
- 1 lb (450g) ground beef (80/20 lean)
- 1 medium onion, finely diced (about 150g)
- 3 garlic cloves, minced
- 1 cup (185g) cooked rice
- 1 can (400g) diced tomatoes
- 1½ cups (170g) shredded cheddar cheese
- 2 tbsp olive oil
Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
METHOD
- Preheat oven to 375°F/190°C
- Cut tops off peppers and remove seeds. Stand them upright in baking dish
- Drizzle peppers with olive oil and roast for 20-25 minutes until slightly softened
- Meanwhile, brown ground beef in skillet over medium-high heat (8-10 minutes)
- Add onions and garlic to beef, cook until onions are translucent (5 minutes)
- Stir in rice, tomatoes, and seasonings. Simmer 5 minutes
- Fill peppers with meat mixture, top with cheese
- Bake 15-20 minutes until cheese is golden and bubbly
CRUCIAL TIPS
- Don’t overcook peppers initially – they should be tender-crisp
- Drain excess fat after browning beef
- Season meat mixture generously – peppers need bold flavors
- Let rest 5 minutes before serving
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days
- Freeze up to 3 months
- Reheat in oven at 350°F for 15-20 minutes
Common Substitutions:
- Ground turkey for beef
- Quinoa for rice
- Dairy-free cheese for regular cheese
- Different colored peppers work equally well
Variations:
- Mexican: Add corn, black beans, Mexican cheese blend
- Italian: Use Italian seasonings, mozzarella cheese
- Mediterranean: Add feta, olives, Mediterranean herbs
Remember: The key to perfect stuffed peppers is balance – don’t overstuff, and ensure each component is well-seasoned. The peppers should be tender but still hold their shape when served.
