Stuffed Bell Peppers

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The Ingredient Blueprint

  • Bell Peppers: 4 to 6 large, sturdy bell peppers (any color you like, though red, yellow, and orange are naturally sweeter than green ones).

  • The Protein: 1 lb lean ground beef, ground turkey, or sweet Italian sausage.

  • The Grain: 2 cups of cooked white or brown rice. (A great way to use up leftover day-old rice!)

  • The Aromatics: 1 small yellow onion (diced) and 3 cloves of garlic (minced).

  • The Sauce: One 15 oz can of tomato sauce (divided) and 1 tablespoon tomato paste.

  • The Spices: 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and black pepper to taste.

  • The Melt: 1.5 cups of shredded Mozzarella, Monterey Jack, or Cheddar cheese (divided).

The Method

By cooking the meat mixture entirely on the stove first, you can taste and adjust the seasonings so your filling is packed with flavor before baking.

1.Prep and Par-Bake the Peppers:10 min.

Preheat your oven to 400°F (204°C). Slice the tops off the bell peppers and remove the inner ribs and seeds. Stand the empty peppers upright in a 9×13-inch baking dish. Pour 1/2 cup of water into the bottom of the dish, cover tightly with foil, and bake for 15 minutes. This creates steam to soften the pepper walls early.

2.Brown the Filling:10 min.

While the peppers par-bake, heat a splash of oil in a large skillet over medium-high heat. Add the ground meat and diced onion, breaking the meat apart until fully browned. Drain any excess fat. Stir in the garlic, tomato paste, oregano, garlic powder, smoked paprika, salt, and pepper, cooking for another minute until fragrant.

3.Make it Saucy:3 min.

Turn the heat down to low. Stir in the cooked rice, half of the tomato sauce, and 1/2 cup of the shredded cheese. Mix well until the cheese melts slightly and holds the filling together. Taste and add more salt if needed.

4.Stuff and Sauce:5 min.

Carefully remove the peppers from the oven and discard any water left in the dish. Spoon the warm filling tightly into each pepper cavity. Drizzle the remaining tomato sauce evenly over the top of the filling in each pepper.

5.The Main Bake:20 min.

Cover the dish tightly with aluminum foil again and bake at 400°F for 20 minutes to cook the peppers completely and let the flavors meld.

6.The Cheesy Finish:5 min.

Remove the foil, pile the remaining 1 cup of shredded cheese generously on top of each pepper, and return to the oven uncovered for 5 minutes—or pop under the broiler—until the cheese is bubbling and golden-brown.

 

The Standing Secret: If your peppers won’t stay upright in the baking dish and keep tipping over, use a sharp knife to slice a very thin layer off the bottom bumps of the pepper to create a flat, stable base. Just make sure you don’t cut a hole all the way into the cavity, or the filling will leak out!

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