Stuffed 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
Scale
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
