Description
Mexican-inspired easy stuffed peppers with rice bring a zesty dinner solution to your table. Colorful bell peppers filled with seasoned rice, ground beef, and melted cheese create a satisfying meal you’ll crave again.
Ingredients
Scale
- ½ lb (225g) ground beef or ground turkey
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup (200g) cooked rice (white or brown)
- 1 can (14 oz/400g) diced tomatoes, drained
- ½ cup (120 ml) tomato sauce (plus extra for topping)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tbsp olive oil
- ½ cup (50g) shredded mozzarella or cheddar cheese (optional)
- 2 tbsps fresh parsley or basil, chopped (for garnish)
Instructions
- Preparation: Preheat oven to 375F (190C) and lightly oil a baking dish. Trim bell peppers, removing seeds and membranes, then position upright in the dish.
- Aromatic Base: In a skillet over medium heat, sauté onions and garlic in olive oil until translucent, releasing their fragrant essence.
- Meat Transformation: Introduce ground beef to the skillet, breaking it down and browning thoroughly. Infuse with salt, black pepper, paprika, and dried oregano, creating a robust flavor profile.
- Filling Assembly: Integrate cooked rice, diced tomatoes, and tomato sauce into the meat mixture. Simmer briefly to allow flavors to harmonize and meld together.
- Pepper Stuffing: Carefully fill each bell pepper with the savory meat and rice mixture, ensuring an even distribution of the delectable filling.
- Cheese Embellishment: Optional – top peppers with additional tomato sauce and a sprinkle of shredded cheese for extra richness.
- Baking Process: Cover the baking dish with aluminum foil and bake for 25-30 minutes, creating a steamy environment that gently cooks the peppers.
- Final Crisping: Remove foil and return to oven for an additional 10 minutes, allowing peppers to become tender and cheese to achieve a golden, bubbling finish.
- Serving: Garnish with freshly chopped parsley or basil. Present immediately while the stuffed peppers are warm and invitingly aromatic.
Notes
- Select Pepper Varieties: Choose bell peppers with sturdy, upright walls that can hold filling without collapsing, preferably medium to large sizes with uniform shapes.
- Prevent Soggy Bottoms: Pat peppers dry after washing and pre-roast them slightly before stuffing to reduce excess moisture and enhance structural integrity.
- Customize Protein Options: Swap ground beef with ground turkey, chicken, or plant-based alternatives like lentils or quinoa for dietary flexibility and diverse flavor profiles.
- Balance Moisture Levels: If mixture seems dry, add a splash of broth or extra tomato sauce to maintain juiciness without making filling watery.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg