Description
Colorful Mexican-style stuffed peppers dance with zesty flavors and hearty ingredients. Packed with ground beef, rice, and melted cheese, this delightful dish promises a satisfying meal you’ll savor with every delicious bite.
Ingredients
Scale
Meat:
- 1 pounds ground beef
Grains and Rice:
- 1/2 cup uncooked white or brown rice
Fresh Produce and Seasonings:
- 6 bell peppers, tops, and cores removed
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons dried oregano
- Chopped fresh parsley, for serving
Liquids and Sauces:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons tomato paste
- 1 (14.5 ounces) can diced tomatoes
Cheese and Dairy:
- 1 cup shredded Monterey jack
Seasonings:
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare bell peppers by carefully slicing off tops and removing seeds and membranes, creating sturdy edible vessels for the filling.
- Heat olive oil in a large skillet over medium temperature, gently sautéing diced onions until translucent and softened.
- Incorporate minced garlic and rich tomato paste, stirring quickly to release aromatic flavors without burning.
- Add ground beef to the skillet, breaking into small crumbles and cooking until completely browned with no pink remaining.
- Drain excess fat from meat mixture to ensure a lighter, less greasy final dish.
- Fold cooked rice into the meat mixture, blending with diced tomatoes and traditional Mediterranean herbs like oregano.
- Season the filling generously with salt and freshly cracked black pepper, mixing thoroughly to distribute flavors evenly.
- Carefully stuff prepared peppers with the robust meat and rice mixture, pressing gently to fill completely.
- Arrange stuffed peppers in a baking dish, generously sprinkle shredded cheese across the top for a golden, melty finish.
- Cover the dish with aluminum foil to prevent excessive browning during initial baking phase.
- Roast in a preheated 400°F (200°C) oven for 35 minutes, creating a perfectly tender pepper and heated filling.
- Remove foil during final 10 minutes of baking to allow cheese to bubble and achieve a beautiful golden crust.
- Garnish with fresh chopped parsley for a bright, herbaceous final touch before serving immediately.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a lighter, healthier protein option that keeps the dish’s delicious flavor profile intact.
- Pre-cook peppers briefly in boiling water for 3-4 minutes to ensure they’re tender and perfectly soft when baked, preventing any tough or crunchy texture.
- Experiment with different cheese varieties like pepper jack, goat cheese, or vegan alternatives to customize the flavor and make the dish more exciting for various dietary preferences.
- For a low-carb version, replace rice with cauliflower rice or quinoa, which adds nutritional value and reduces overall carbohydrate content while maintaining the dish’s hearty feel.
- Prep Time: 13 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 412 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg