Stuffed Bell Peppers: The Savory Classic That Never Fails
Stuffed bell peppers are a staple for a reason: they are a complete meal in a single edible “bowl.” By roasting colorful bell peppers—whether green, red, or orange—and filling them with a seasoned ground beef and rice mixture, you create a dish that is as visually appealing as it is satisfying. Topped with a layer of molten cheese and a fresh kick of jalapeño, this version is bold, hearty, and guaranteed to silence the skeptics.
Why This Recipe is a Kitchen Essential
- Vibrant & Nutritious: Uses fresh bell peppers as a base for a meal rich in vitamins and protein.
- Textural Harmony: Features tender roasted pepper walls, fluffy filling, and a bubbly cheese topping.
- Customizable Heat: Topped with fresh jalapeño slices for those who enjoy a bit of a “kick.”
Ingredients
To create these hearty stuffed peppers, you will need the following key items:
| Category | Item | Quantity | Note |
| The Shells | Bell Peppers | 4-6 large | Green for earthiness; red or orange for sweetness. |
| The Filling | Ground Beef | 1 lb | Browned and seasoned with salt, pepper, and garlic. |
| Cooked Rice | 1.5 cups | Helps bind the meat and absorb savory juices. | |
| Diced Onions | 1/2 cup | Sautéed until translucent for depth. | |
| The Topping | Shredded Cheese | 1 cup | Cheddar or Monterey Jack melts beautifully. |
| Jalapeño | 1 large | Sliced into rings for a fresh, spicy garnish. | |
| Green Onions | 2 tbsp | Finely chopped for a final burst of color. |
Instructions
1. Prepare the Pepper Shells
Preheat your oven to 375°F (190°C). Wash the bell peppers, slice off the tops, and remove the seeds and membranes. If the peppers won’t stand up straight, trim a tiny sliver off the bottom to create a flat surface.
2. Craft the Hearty Filling
In a large skillet, brown the ground beef with the diced onions until the meat is fully cooked. Drain any excess fat. Stir in the cooked rice, salt, pepper, and any preferred seasonings (like Italian herbs or cumin) until well-incorporated.
3. Stuff and Roast
Place the hollowed-out peppers in a baking dish. Spoon the beef and rice mixture into each pepper, packing it down gently. Pour a small amount of water or tomato sauce into the bottom of the dish—this creates steam that ensures the peppers become tender without burning. Cover the dish with foil and bake for 25–30 minutes.
4. The Cheesy Finish
Remove the foil and generously top each pepper with shredded cheese and a slice of jalapeño. Return to the oven for another 5–10 minutes until the cheese is melted and bubbling.
5. Garnish and Serve
Sprinkle with freshly chopped green onions before serving. These are best enjoyed warm, directly from the baking dish.
Pro-Tips for Success
- Pre-Steam for Speed: If you prefer your peppers very soft, you can microwave the hollowed shells for 2–3 minutes before stuffing them to jumpstart the softening process.
- Vary the Grain: Try using quinoa or cauliflower rice as a substitute for traditional white rice for a different nutritional profile.
- Saucy Center: For a more “moist” filling, stir half a cup of marinara sauce or salsa into the beef and rice mixture before stuffing.
