Stuffed Peppers Recipes

Closeup of baked stuffed peppers garnished with fresh parsley

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This beef-stuffed pepper recipe features a saucy, seasoned rice-and-ground-beef mixture inside sweet peppers, topped with melty cheese!

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Servings: servings (8 filled half-peppers)

Calories: 643kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Peppers

4 multicolored bell peppers
2 teaspoons vegetable oil
Kosher salt

For the Filling

2 teaspoons vegetable oil
1 cup finely diced yellow onion 1 medium onion
Bell pepper trims finely diced (about ½ cup)
3 garlic cloves minced
1 pound ground beef 90/10
2 teaspoons kosher salt
½ teaspoon black pepper
1 ½ tablespoon dark chili powder
1 teaspoon smoked paprika
1 ½ teaspoons dried oregano
2 teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
1 cup cooked rice
8 ounces tomato sauce
2 cups shredded Colby Jack cheese divided
2 tablespoons minced fresh Italian parsley

Instructions

Preheat the oven to 400°F and place the oven rack in the top third position. Prepare a sheet pan or 13x9 baking dish with parchment paper or foil.
To prepare the peppers, stand each one up and use a small knife to cut around the stem at the shoulders of each pepper. Remove the stem portion and cut the remaining pepper around it to be added to the filling. Cut each pepper in half vertically and remove the white ribs and excess seeds.
Place the pepper halves on the prepared pan and drizzle with oil on all sides and lightly season with salt. Roast for 20 minutes, flipping the peppers halfway through. The peppers should look a little more translucent, with softened and slightly darkened edges and smell fragrant.
While your peppers are roasting, prepare the filling by heating the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook until translucent and softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add in the ground beef, salt, and pepper. Brown the meat, breaking it up as it cooks, about 8 minutes. Stir in the chili powder, paprika, cumin, coriander, garlic powder, onion powder, and cook for an additional minute, until toasted and fragrant.
Stir in the Worcestershire sauce, cooked rice, and tomato sauce and cook for 2 minutes until warmed through. Remove from heat and stir in 1 ¼ cup of shredded cheese and parsley.
When ready, remove the peppers from the oven and portion the filling into each half. Smooth the tops of the filling and garnish with the remaining shredded cheese.
Place back in the oven and cook for 15-18 minutes, until peppers are a bit softer and the cheese is bubbling. Remove from the oven, let sit for 5 minutes, then serve and enjoy!

Notes

How to Store

Fridge: Let your stuffed peppers cool completely, then store them in an airtight container in the fridge for up to 4 days. They reheat great!
Freezer: Wrap each stuffed pepper tightly in plastic wrap, then foil, or pop them into a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm them up in a 350°F oven until heated through, about 15 to 20 minutes. For a quicker option, the microwave works too. Heat in short bursts so the peppers don't get soggy.

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