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Cheesy Stuffed Bell Peppers with Ground Beef and Rice Recipe

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3.9 from 5 reviews

These delicious stuffed peppers are filled with a flavorful blend of seasoned ground beef, rice, and melted cheese, roasted to perfection for a comforting and hearty meal that's perfect for any occasion.

Ingredients

Meat and Seasoning

  • 1 lb 90% lean ground beef
  • 1¼ teaspoons salt (divided)
  • Heaping ¼ teaspoon baking soda
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano

Vegetables

  • 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced

Other Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 (8-oz) can tomato sauce
  • 1 cup cooked rice, quinoa, or any grain
  • 1½ cups shredded Monterey Jack or Cheddar Jack cheese (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the middle to ensure even roasting of the peppers.
  2. Tenderize the Beef: In a medium bowl, use your hands to mash the ground beef with 1 teaspoon of salt and the baking soda. Let this mixture sit for 20 minutes; this tenderizes the meat and enhances its texture.
  3. Prepare Peppers: Line a 9 x 13-inch baking dish with aluminum foil for easy cleanup if desired. Place the bell pepper halves cut side up in the dish. Drizzle with 1 tablespoon of the olive oil and sprinkle with the remaining ¼ teaspoon salt to season the peppers.
  4. Roast Peppers: Roast the peppers in the oven for about 20 minutes until they are slightly browned and tender-crisp. Some liquid will accumulate at the bottom, which is normal and adds moisture to the filling.
  5. Cook Filling: While the peppers roast, heat the remaining 2 tablespoons of olive oil over medium heat in a large nonstick skillet. Add the chopped onion and cook, stirring frequently, for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute without browning. Add the tenderized ground beef mixture along with chili powder, cumin, and oregano. Raise the heat to medium-high and cook, breaking the meat apart with a wooden spoon, until browned and nearly cooked through, about 4-5 minutes. Pour in the tomato sauce and bring it to a boil. Reduce heat to medium-low and simmer uncovered until the meat is fully cooked, 2-3 minutes. Stir in the cooked rice and ¾ cup (90 g) of cheese until the cheese melts into the filling. Remove from heat.
  6. Assemble and Bake: Remove the roasted peppers from the oven and spoon the beef and rice mixture evenly into each pepper half. Sprinkle the remaining ¾ cup (90 g) of shredded cheese on top. Return the stuffed peppers to the oven and roast for another 10 to 15 minutes until the filling is hot and the cheese is melted and bubbling.
  7. Serve: Remove from the oven and serve your stuffed peppers hot for a satisfying main dish.

Notes

  • You can substitute quinoa or any preferred cooked grain for the rice to tailor the recipe to your taste or dietary needs.
  • If you prefer a spicier dish, consider adding a pinch of cayenne pepper or chopped jalapeños to the filling.
  • Line the baking dish with foil to make cleanup easier but this is optional.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven for best results.

Find it online: https://glowcooks.com/cheesy-stuffed-bell-peppers-with-ground-beef-and-rice-recipe/