Classic Stuffed Peppers
Classic Stuffed Peppers – Bell peppers are robust enough to maintain their form in the oven, large enough to store a lot, and have a mild enough flavor to go with nearly everything. In other words, they make the ideal container for a wide range of fillings and ingredients.
Check out our Cheesesteak and Chicken Parm variants if you don’t believe me that we’ve stuffed peppers in every possible way! — but this time-tested dish is still a favorite of ours. Although we’ve premade them with beefy tomato rice and shredded Monterey Jack cheese, you can alter the ingredients to suit your preferences. Replace the ground beef with any other ground protein of your choice, including pork, turkey, chicken, or even Italian sausage, and top with your preferred melty cheese.
To learn how to create these traditional stuffed peppers, continue reading. Check out this Filled Pepper Soup if you’re seeking for more ways to satisfy your craving for stuffed peppers.
Classic Stuffed Peppers Ingredients
- 1/2 c. the raw rice
- 2 tbsp. more extra-virgin olive oil for drizzling
- 1 chopped medium onion
- 2 tbsp. tomato juice
- 3 minced garlic cloves
- 1 lb. lean beef
- 1 (14.5-oz) tomato dice can
- 1 1/2 tsp. dried thyme
- Halal salt
- black pepper freshly ground
- 6 bell peppers, tops, and cores removed
- 1 c. cut-up Monterey jack
- parsley, freshly chopped, as a garnish
- Step 1: Preheat broiler to 400°.Prepare the rice as directed on the package in a small saucepan. Heat the oil in a large skillet over medium heat. In about 5 minutes, soften the onion. Add the garlic and tomato paste and cook for an additional minute or two until fragrant. Cook, breaking up the meat with a wooden spoon, 6 minutes after adding the ground beef until it is no longer pink. Remove fat.
- Step 2: Stir in cooked rice and diced tomatoes after returning the beef mixture to the skillet. Sprinkle with salt, pepper, and oregano. Allow to simmer for about 5 minutes or until the liquid has slightly reduced.
- Step 3: Drizzle oil over cut-side-up peppers before putting them in a 9″ x 13″ baking dish. Cover the baking dish with foil after spooning the beef mixture into each pepper and topping with Monterey jack.
- Step 4: Bake for 35 minutes or until the peppers are tender. Bake another 10 minutes, uncovered, or until cheese is bubbling.
- Step 5: Before serving, sprinkle with parsley.