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Classic Stuffed Peppers Recipe

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4 from 27 reviews

Classic Stuffed Peppers is a delicious and hearty meal featuring bell peppers filled with a savory mix of ground beef, rice, tomatoes, and cheese, all baked until tender and bubbly. This versatile recipe can be adapted to include ground turkey, chicken, or tofu, and is perfect for a comforting family dinner.

Ingredients

Main Ingredients

  • 4-6 bell peppers (any color – green, yellow, red, orange)
  • 1 tablespoon olive oil
  • 1 lb (450g) ground beef (or ground turkey, chicken, tofu, or other)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped (optional, for spicy)
  • 5 cloves garlic, chopped
  • 14.5 ounces fire roasted tomatoes (canned – or use diced tomatoes or tomato sauce)
  • 1 cup cooked rice (white, brown, or wild rice)
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend; pepper jack recommended)

Spices & Seasonings

  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For Garnish

  • Fresh chopped parsley
  • Red pepper flakes

Instructions

  1. Preheat and Prep Peppers: Preheat your oven to 425°F (220°C). Bring a pot of water to boil, enough to cover the bell peppers.
  2. Prepare the Peppers: Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom so the peppers stand upright. Chop the extra bell pepper tops (discard the stems) for cooking with the onions.
  3. Blanch Peppers: Blanch the bell peppers in the boiling water for 5 minutes to slightly soften. Alternatively, roast the peppers for 20 minutes to soften. Remove and set aside in a lightly oiled baking dish.
  4. Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add chopped onion, chopped bell pepper tops, and jalapeno (if using). Cook for about 5 minutes until softened.
  5. Add Garlic: Stir in chopped garlic and cook for 1 minute until fragrant.
  6. Cook Ground Beef: Add ground beef to the pan. Cook for 5-6 minutes, breaking it apart, until fully cooked through.
  7. Add Tomatoes and Seasonings: Stir in fire roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Mix well and remove from heat.
  8. Add Cheese: Stir in half of the shredded cheese until incorporated into the meat mixture.
  9. Stuff Peppers: Fill each blanched pepper with the meat and rice mixture. Top each stuffed pepper with the remaining shredded cheese.
  10. Bake Stuffed Peppers: Roast the stuffed peppers in the oven for 15-20 minutes until they are tender to your liking and the cheese is melted and bubbly.
  11. Serve: Let peppers cool slightly. Garnish with fresh chopped parsley and red pepper flakes before serving.

Notes

  • Bell pepper sizes vary; you may need more peppers for the filling or can save leftover filling for another use.
  • Leftover filling freezes nicely for future meals.
  • Worcestershire sauce can be added for extra flavor if desired.

Find it online: https://flavorspath.com/classic-stuffed-peppers-recipe/