Description
Hearty Mexican-inspired stuffed peppers bring warm comfort and bold flavors to dinner tables across North America. Packed with seasoned ground beef, rice, and melted cheese, these peppers promise a delicious meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) ground beef
- 1 pound (454 grams) ground turkey
Vegetables and Aromatics:
- 6 large bell peppers (any color)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces or 411 grams) diced tomatoes, drained
Base and Binding Ingredients:
- 1 cup (185 grams) cooked rice (white or brown)
- 1 cup (240 milliliters) tomato sauce, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (113 grams) shredded mozzarella or cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Select vibrant bell peppers with firm walls, removing stems, seeds, and inner membranes carefully. Slice peppers vertically or horizontally depending on preferred presentation and portion size.
- Briefly submerge peppers in boiling water for 3-4 minutes to soften texture, creating ideal vessel for hearty filling. Drain and pat dry with clean kitchen towel.
- Heat olive oil in large skillet over medium temperature. Sauté finely chopped onions and minced garlic until translucent and aromatic, approximately 2-3 minutes.
- Introduce ground meat to skillet, breaking into small crumbles while cooking until completely browned and no pink remains. Mix in pre-cooked rice, diced tomatoes, and seasoning blend.
- Thoroughly combine filling ingredients, allowing spices to meld and develop rich, complex flavor profile for approximately 4-5 minutes.
- Preheat oven to 375°F. Generously fill prepared pepper shells with meat and rice mixture, pressing gently to compact filling evenly.
- Arrange stuffed peppers in ceramic baking dish, ensuring they remain upright and stable. Distribute any remaining filling around pepper bases.
- Cover dish with aluminum foil, creating sealed environment for initial baking phase. Roast for 25 minutes, allowing flavors to intensify.
- Uncover dish, sprinkle mozzarella cheese atop each pepper. Return to oven for additional 10-12 minutes until cheese melts completely and edges become golden brown.
- Allow peppers to rest for 5 minutes after removing from oven. Garnish with fresh parsley and serve immediately while warm and aromatic.
Notes
- Select peppers with flat bottoms to help them stand upright during baking, preventing toppling and ensuring even cooking.
- Pre-cooking the rice prevents excess moisture and creates a firmer, more integrated filling texture.
- Experiment with ground meat alternatives like turkey, chicken, or plant-based crumbles for dietary preferences and nutritional variety.
- Swap traditional white rice with quinoa or cauliflower rice to boost protein content and reduce carbohydrates for health-conscious eaters.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg