Best Classic Stuffed Peppers
A comforting and classic American dish featuring tender, vibrant bell peppers generously filled with a savory mixture of lean ground beef and pre-cooked rice, all baked in a rich tomato sauce. Topped with melted cheddar cheese, this recipe is a wholesome and deeply satisfying weeknight meal or an impressive dish for guests.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 4 servings
- Category: Main dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
4 large bell peppers (any color, e.g., red, yellow, orange)
1 tablespoon olive oil
1 pound lean ground beef (90% lean or higher)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice (white or brown)
1 (24 ounce) jar marinara sauce
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
Bake the hollowed-out peppers for 15 minutes to soften them slightly.
While peppers are pre-baking, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes.
Stir in the minced garlic, dried oregano, salt, and pepper. Cook for 1 minute more until fragrant.
Remove the skillet from the heat. Stir in the cooked rice and half of the marinara sauce until well combined.
Carefully remove the pre-baked peppers from the oven. Spoon the beef and rice mixture evenly into each pepper.
Pour the remaining marinara sauce around the peppers in the baking dish.
Cover the baking dish tightly with aluminum foil.
Bake for 25 minutes.
Remove the foil and sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Notes
For a spicier version, add a pinch of red pepper flakes to the filling.
If you prefer softer peppers, you can boil them for 5-7 minutes before pre-baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://kindeat.com/best-classic-stuffed-peppers-recipe/