Description
This Ground Beef Stuffed Peppers recipe features colorful bell peppers filled with a savory mixture of lean ground beef, cooked rice, sautéed onions, garlic, crushed tomatoes, and a blend of cheddar cheese. Baked to perfection, these peppers are tender yet firm and topped with melted cheese, making for a hearty, comforting meal perfect for any day.
Ingredients
Scale
Filling Ingredients
- 1 cup cooked jasmine rice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 (14 ounce) can crushed tomatoes or tomato sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Peppers and Cheese
- 6 large bell peppers (any color)
- 2 cups shredded cheddar cheese blend, divided
Instructions
- Cook Rice: If you don’t have cooked rice ready, prepare 1/2 cup uncooked jasmine rice according to package instructions to yield about 1 cup cooked rice. This can be done ahead of time.
- Preheat Oven and Prepare Peppers: Preheat your oven to 400°F (200°C) and set the oven rack to the middle position. Cut the tops off the bell peppers evenly to create a cavity, similar to carving a pumpkin. Remove all seeds and membranes. Chop the usable portions from the tops to use in the filling.
- Arrange Peppers in Baking Dish: Place the hollowed peppers upright in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to help steam and soften the peppers while baking.
- Sauté Vegetables: In a skillet over medium-high heat, heat 1 tablespoon olive oil. Add the chopped onion and chopped pepper tops and sauté for about 5 minutes until softened.
- Cook Ground Beef: Add the ground beef to the skillet with the sautéed vegetables. Cook for about 8 minutes, breaking up the meat and browning it until fully cooked. Drain any excess fat if necessary.
- Add Flavorings: Stir in minced garlic, crushed tomatoes (or tomato sauce), Worcestershire sauce if using, and Italian seasoning. Warm through for a few minutes and then remove the pan from heat.
- Combine Filling: Mix the cooked rice and 1 cup of shredded cheese into the beef mixture. Season with salt and pepper generously, adjusting to taste. Spoon the filling evenly into each prepared bell pepper.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes. The peppers should be tender but still slightly firm when done.
- Add Cheese Topping and Finish Baking: Remove the foil and sprinkle the remaining 1 cup of cheese over the stuffed peppers. Return the dish to the oven uncovered and bake for an additional 5-10 minutes or until the cheese is melted and bubbly. Optionally, broil for a couple of minutes at the end to brown the cheese slightly.
Notes
- Using cooked jasmine rice adds a subtle fragrance, but any cooked rice can be used.
- Worcestershire sauce is optional but adds depth of flavor.
- Adjust seasoning generously with salt and pepper as per your taste preference.
- Broiling the cheese at the end enhances the flavor and texture but watch closely to prevent burning.
- Leftover cooked rice can be stored and used in other recipes to avoid waste.
