Description

This delicious recipe for Stuffed Peppers combines lean ground beef with aromatic spices, cooked rice or quinoa, and melted cheese, all nestled inside sweet bell pepper halves. It’s a hearty, flavorful dish perfect for a comforting dinner that combines protein, vegetables, and grains in a satisfying baked meal.

Ingredients

Scale

Meat and Vegetables

1 pound 90% lean ground beef
3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
1 medium yellow onion, finely chopped
3 cloves garlic, minced

Seasonings and Oils

1¼ teaspoons salt, divided
Heaping ¼ teaspoon baking soda
3 tablespoons extra-virgin olive oil
1½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano

Additional Ingredients

1 (8-oz) can tomato sauce
1 cup cooked rice, quinoa, or any grain
1½ cups shredded Monterey Jack or Cheddar Jack cheese

Instructions

Prepare the Bell Peppers: Preheat your oven, then cut the bell peppers in half lengthwise and remove the seeds and membranes to create pepper ‘boats’ ready for stuffing.
Cook the Beef Mixture: In a large skillet, heat extra-virgin olive oil over medium heat. Add the finely chopped yellow onion and minced garlic, sautéing until translucent and fragrant. Add the ground beef, baking soda, and 1 teaspoon of salt, cooking until the beef is browned and fully cooked. Stir in chili powder, cumin, and oregano to evenly coat the meat with spices.
Add Tomato Sauce and Cooked Grain: Pour in the tomato sauce and simmer briefly to combine all flavors. Fold in the cooked rice, quinoa, or chosen grain, mixing thoroughly to create a cohesive stuffing mixture. Adjust seasoning with the remaining ¼ teaspoon salt as needed.
Stuff the Peppers: Spoon the beef and grain mixture evenly into each pepper half, pressing gently to pack the stuffing well but not overly tight.
Add Cheese and Bake: Top each stuffed pepper half with shredded Monterey Jack or Cheddar Jack cheese. Place the peppers on a baking tray and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly with a slight golden hue.
Serve: Remove from the oven and let cool slightly before serving warm for a delightful meal packed with rich flavors and textures.

Notes

To save time, prepare the cooked rice or quinoa in advance.
Adjust the chili powder amount to control the spiciness according to your preference.
Substitute the ground beef with ground turkey or chicken for a leaner protein option.
Mix different types of cheese for a more complex flavor profile if desired.
The baking soda helps keep the ground beef tender and juicy during cooking.

Keywords: stuffed peppers, ground beef recipe, baked stuffed peppers, bell peppers, easy dinner, comfort food, cheesy stuffed peppers