Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe
Introduction
Stuffed peppers are a classic comfort food that combines tender bell peppers with a flavorful mixture of ground beef, rice, and tomatoes. This recipe is easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp. tomato paste
- 1 lb. ground beef
- 1 1/2 cups cooked white or brown rice
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 bell peppers, tops and cores removed
- 1 cup shredded Monterey jack cheese
- Chopped fresh parsley, for serving
Instructions
- Step 1: Preheat the oven to 400°F and arrange a rack in the center. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
- Step 2: Stir in the garlic and tomato paste and cook for about 1 minute until fragrant. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes.
- Step 3: Stir in the cooked rice and diced tomatoes. Season the mixture with dried oregano, salt, and black pepper. Let it simmer, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
- Step 4: Arrange the bell peppers cut side up in a 13″ x 9″ baking dish. Drizzle the peppers with olive oil. Spoon the beef and rice mixture into each pepper. Cover the baking dish with foil.
- Step 5: Bake the peppers until tender, about 35 minutes. Remove the foil, sprinkle shredded Monterey jack cheese on top, and continue baking until the cheese is bubbly, about 10 minutes more.
- Step 6: Sprinkle chopped fresh parsley over the stuffed peppers before serving.
Tips & Variations
- For extra flavor, try adding chopped mushrooms or diced zucchini to the beef mixture before baking.
- Use quinoa instead of rice for a higher-protein alternative.
- Swap Monterey jack cheese with mozzarella or cheddar for different cheesy flavors.
- If you prefer, use ground turkey or chicken as a leaner protein option.
Storage
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions for 2-3 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare stuffed peppers ahead of time?
Yes, you can assemble the peppers a day in advance and store them covered in the refrigerator. Bake them fresh before serving for the best texture and flavor.
Can I freeze stuffed peppers?
Stuffed peppers freeze well. Wrap them tightly and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
PrintStuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe
This stuffed peppers recipe features tender bell peppers filled with a savory mixture of ground beef, rice, diced tomatoes, and aromatic spices, topped with melted Monterey Jack cheese and fresh parsley. Baked to perfection, this hearty and comforting dish is perfect for a family dinner or meal prep.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 stuffed peppers (6 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp. tomato paste
- 1 lb. ground beef
- 1 1/2 cups cooked white or brown rice
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 bell peppers, tops and cores removed
- 1 cup shredded Monterey Jack cheese
- Chopped fresh parsley, for serving
Instructions
- Prepare and Sauté Aromatics: Preheat your oven to 400°F and heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the chopped garlic and tomato paste and cook for another minute until fragrant.
- Cook the Ground Beef and Mix: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 6 minutes.
- Add Rice, Tomatoes, and Seasonings: Stir in the cooked rice and diced tomatoes, then season the mixture with dried oregano, kosher salt, and freshly ground black pepper. Let the mixture simmer, stirring occasionally until the liquid reduces slightly, about 5 minutes.
- Prepare Peppers and Fill: Arrange the bell peppers cut side up in a 13″ x 9″ baking dish. Drizzle the peppers with olive oil, then spoon the beef and rice mixture evenly into each pepper. Cover the baking dish tightly with aluminum foil.
- Bake the Stuffed Peppers: Place the covered baking dish in the preheated oven and bake until the peppers are tender, about 35 minutes.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded Monterey Jack cheese evenly over the peppers, and continue baking uncovered until the cheese is melted and bubbly, approximately 10 minutes.
- Serve: Remove from the oven and top with chopped fresh parsley before serving for a fresh, flavorful finish.
Notes
- You can use either white or brown rice depending on your preference or what you have on hand.
- To make this recipe vegetarian, replace ground beef with cooked lentils or a plant-based meat substitute.
- If you want a spicier version, consider adding some red pepper flakes or chopped jalapeños to the filling mixture.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lower-fat version, opt for lean ground beef or ground turkey and reduce the amount of cheese used.
Keywords: stuffed peppers, baked peppers, ground beef recipe, easy dinner, healthy stuffed peppers, Monterey Jack cheese, stuffed bell peppers
