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Stuffed Bell Peppers

Delicious and comforting, these stuffed bell peppers are packed with protein, grains, and vegetables, making them a nutritious option for lunch or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 Tbsp extra-virgin olive oil (plus more for drizzling)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 Tbsp tomato paste
  • 1 lb ground beef
  • 1.5 cups cooked white or brown rice
  • 1 can (14.5 oz) diced tomatoes
  • 1.5 tsp dried oregano
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 6 pieces bell peppers, tops and cores removed
  • 1 cup shredded Monterey jack cheese, to garnish
  • Chopped fresh parsley

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
  3. Stir in the tomato paste and ground beef, cooking until the meat is browned. Drain any excess fat if necessary.
  4. Add the cooked rice, diced tomatoes, oregano, salt, and pepper to the skillet. Stir well to combine and let it simmer for about 5 minutes.
  5. While the filling simmers, prepare the bell peppers by cutting off the tops and removing the seeds and cores.
Assembly and Baking
  1. Fill each pepper with the meat and rice mixture. Place the stuffed peppers upright in a baking dish.
  2. Drizzle a little olive oil over each pepper and cover the dish with foil.
  3. Bake in the preheated oven for 25-30 minutes. Remove the foil and sprinkle shredded Monterey jack on top of each pepper. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  4. Serve the stuffed bell peppers warm, garnished with fresh parsley.

Notes

Stuffed bell peppers can be served hot. Pair them with a simple salad or garlic bread for a complete meal. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days.