Ingredients
Scale
- 4–6 bell peppers (any color)
- 1 tablespoon olive oil
- 1 lb ground beef (or turkey, chicken, pork, sausage, tofu)
- 1 medium onion, finely chopped
- 1 jalapeno, chopped (optional)
- 5 cloves garlic, minced
- 14.5 oz fire roasted tomatoes (or diced tomatoes/tomato sauce)
- 1 cup shredded cheese (pepperjack, cheddar, mozzarella)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup cooked rice (white, brown, wild)
- Fresh parsley and red pepper flakes for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and bring a pot of water to boil for peppers.
- Wash peppers, cut tops off, remove seeds, slice bottoms if needed for standing. Chop extra tops for filling.
- Blanch peppers for 5 minutes or roast for 20 minutes.
- Place peppers in lightly oiled baking dish.
- Heat olive oil in pan, cook onions, chopped pepper tops, and jalapeno 5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef, cook 5–6 minutes until done.
- Stir in tomatoes, paprika, oregano, basil, and cooked rice. Remove from heat.
- Mix in half of shredded cheese.
- Stuff peppers with mixture, top with remaining cheese.
- Roast 15–20 minutes until peppers are tender and cheese is bubbly.
- Garnish with parsley and red pepper flakes. Serve warm.
Notes
- Adjust pepper quantity based on size. Filling freezes well.
- Worcestershire sauce enhances flavor. Use thick-walled peppers for best results.
- Leftovers keep up to 5 days in fridge or freeze 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American