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Stuffed Pepper Recipe

Stuffed Pepper Recipe
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Our stuffed peppers are loaded with savory seasoned beef, melty cheese, fresh vegetables, and fluffy rice, then baked until perfectly tender and golden.

Ingredients

Scale
  • 6 bell peppers
  • 1 small yellow onion diced
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 tbsp minced garlic
  • 14.5 ounce can petite diced tomatoes
  • 1 cup long grain white rice cooked
  • ½ – 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp oregano
  • ½ tsp red pepper flakes
  • ¼ cup grated parmesan cheese
  • 1 cup shredded mozzarella

Instructions

  1. Preheat the oven to 400°F (200°C). Rinse the bell peppers and pat them dry.
  2. Prepare the rice according to the package instructions. Once cooked, set it aside while you work on the remaining steps.
  3. Carefully slice the tops off the bell peppers. Remove and discard the stems, but keep the surrounding pepper flesh and dice it finely. Remove the seeds and membranes from inside each pepper. Arrange the hollowed peppers upright in a 9×9-inch baking dish. If any peppers wobble, trim a thin slice from the bottom so they sit flat.
  4. Heat olive oil in a large skillet over medium to medium-high heat. Add the diced onion and chopped pepper tops. Cook uncovered for 5–7 minutes, stirring frequently, until softened and translucent.
  5. Add the ground beef and minced garlic. Continue cooking, breaking up the meat with a wooden spoon, until the beef is fully browned and no longer pink. Remove from heat and drain excess fat, then return the mixture to the pan.
  6. Lower the heat to medium. Stir in the diced tomatoes and cooked rice. Season with kosher salt, black pepper, oregano, and red pepper flakes. Mix well, reduce the heat to low, and let the filling simmer for about 5 minutes. Remove from heat.
  7. Spoon the beef and rice mixture evenly into each pepper. Sprinkle about 2 teaspoons of grated Parmesan over the filling in each pepper, followed by roughly 1½ tablespoons of shredded mozzarella, just enough to lightly blanket the top while still letting some of the filling show through.
  8. Pour ½ cup of water into the bottom of the baking dish to create steam. Lightly coat a sheet of foil with cooking spray and cover the dish, sprayed side down, to prevent sticking. Bake for 35 minutes.
  9. Remove the foil and return the peppers to the oven for another 10 minutes, until the cheese is bubbly and lightly golden. Serve hot.

Find it online: https://www.zaynkitchen.com/stuffed-pepper-recipe/