Crazy as it sounds, I’ve never made or eaten a stuffed pepper…. I had a craving for these and it wasn’t on the menu, so I used what I had on hand and the result was fantastic! So good and incredibly easy…. they can be eaten as a main dish or a simple side.
I had some Jasmati rice left over from another blog post (you get to see that later this week!)- so I used that, but any rice will do. I love Jasmati- the texture is amazing. I used 1 cup water and 1 cup beef broth…. the beef broth gave the rice a really nice flavor. This is the perfect recipe for leftover rice, but if you need to make some- here is what you need to do: Bring your rice to a boil, then cook for 8 minutes with the lid on. Remove from heat and allow to sit for another 10 minute until all the liquid has been absorbed. Fluff the rice with a fork and set aside until needed.
Prepare your veggies. For this recipe I used onions and garlic (because I always have those on hand)- about 1/4 cup of onion and 1 garlic clove.
Prepare your peppers… traditional stuffed peppers are usually whole peppers stuffed and baked upright. I only had a few peppers available so I cut them in half. If you are going to make this at home…. use 4 whole peppers so your filling and pepper ratio evens out!
While your ground beef is browning… add your onions and garlic, salt and pepper. I also took this time to measure out my tomato sauce- about 1 cup and grate some cheese- about 1 cup as well. I decided to use tomato sauce infused with basil and cheddar for my cheese of choice.
After your ground beef is browned and your onions are translucent, add your rice and tomato sauce, stir to combine and remove from heat.
Stuff your peppers! Cover with cheese. Bake at 350 for 10 minutes. Cover with foil and cook for an additional 10 minutes until the peppers are tender and the filling is warmed through and the cheese is melted.
The thing I love most about this recipe is you can change it up in so many different ways- try chicken, lamb,sausage or ground turkey. Change up your veggies or try a different cheese and add different spices to change up the flavors… taco seasoning to make a Mexican style pepper or oregano and basil for an Italian pepper. I had some filling left over and it was amazing eaten alone for my lunch the next day or would be perfect eaten in a tortilla if I had any left!
I will definitely be making this recipe again! What a happy, simply delicious surprise! Enjoy!!
- 2 bell peppers (any color)
- 1 lb lean (at least 80%) ground beef
- 1/4 cup chopped onion
- 1 cup cooked rice (cooked with 1 cup beef broth and 1 cup water)
- 1 teaspoon salt
- 1 clove garlic, finely chopped
- 1 cup tomato and basil tomato sauce
- 3/4 cup shredded cheddar cheese (3 oz)
- Cut pepper in half. Remove seeds and membranes; rinse peppers. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and tomato sauce; cook until hot.
- Heat oven to 350°F.
- Stuff peppers with beef mixture. Place peppers in ungreased 8-inch square glass baking dish.
- Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with cheese and bake about 15 minutes longer or until peppers are tender.
- Experiment with different meats, veggies and cheeses for the fillings.