Stuffed Bell Peppers with Ground Beef, Rice, and Cheese Recipe
This classic stuffed peppers recipe features vibrant bell peppers filled with a savory mixture of lean ground beef, aromatic spices, onions, garlic, tomato sauce, and cooked grains, all topped with melted Monterey Jack cheese. A satisfying and colorful dish that blends protein, vegetables, and grains in a hearty baked meal perfect for any night of the week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 stuffed pepper halves (serves 3-4)
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Peppers and Filling
- 1 pound 90% lean ground beef
- 1¼ teaspoons salt, divided
- Heaping ¼ teaspoon baking soda
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (8-oz) can tomato sauce
- 1 cup cooked rice, quinoa, or any grain
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise, removing seeds and membranes carefully to create the pepper ‘boats’ for stuffing.
- Sauté Aromatics: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and minced garlic, cooking until softened and fragrant, about 4-5 minutes.
- Cook Ground Beef: Add the ground beef to the skillet with the onions and garlic. Sprinkle in half the salt and baking soda to help tenderize the beef. Cook, breaking it up with a spoon until browned and cooked through, about 7-8 minutes.
- Add Seasonings and Tomato Sauce: Stir in chili powder, ground cumin, dried oregano, and the remaining salt. Then pour in the tomato sauce, mixing thoroughly and allowing the flavors to combine for 2-3 minutes over low heat.
- Combine with Grain: Remove the skillet from heat and stir in the cooked rice or quinoa. This mixture will be the stuffing for the peppers.
- Stuff the Peppers: Place the pepper halves in a baking dish, cut side up. Spoon the beef and grain mixture evenly into each pepper half, packing gently.
- Top with Cheese: Sprinkle shredded Monterey Jack or Cheddar Jack cheese generously over the stuffed peppers.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Serve: Let the stuffed peppers cool for a few minutes before serving. Enjoy warm as a hearty main dish.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use any grain you prefer such as brown rice or barley, pre-cooked for mixing.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it vegetarian, replace the ground beef with cooked lentils or a plant-based ground meat substitute.