Stuffed Peppers
Stuffed Peppers
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American / Weeknight Classic
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
The dinner that looks impressive but requires almost no brainpower.
Everything happens in one pan until it doesn’t, then the oven finishes the job.
Ingredients
- 4 bell peppers (any color, tops cut off, seeds removed)
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef or turkey
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika or chili powder
- 1 cup (200 g) cooked rice (white or brown)
- ½ cup (120 ml) tomato sauce, plus extra for topping
- ½ cup (60 g) shredded cheese (cheddar, Monterey Jack, or whatever’s in the fridge)
Directions
- Preheat oven to 375°F (190°C).
- Sauté the filling.
- Heat oil in a skillet over medium heat. Add onion and garlic until soft, about 3 minutes.
- Add the meat, salt, pepper, and paprika. Cook until browned, breaking it up as you go.
- Fold in the rice and sauce.
- Stir in cooked rice and ½ cup tomato sauce.
Taste and adjust salt… the filling should taste slightly over-seasoned before baking; the peppers will tone it down.
- Stuff the peppers.
- Spoon the mixture into each pepper. Top with a little extra tomato sauce and a sprinkle of cheese.
- Bake.
- Arrange upright in a baking dish, cover with foil, and bake 25–30 minutes at 375°F (190°C).
- Remove the foil for the last 5 minutes to melt and brown the cheese.
Rest for a few minutes before serving, the steam inside keeps cooking the rice.
Recipe Note
he key is balance: about equal parts rice and meat so the texture isn’t mush.
Always pre-cook your filling, raw meat never seasons right inside a cold pepper.