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Best Stuffed Bell Peppers Recipe

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4.3 from 13 reviews

This delicious recipe for Stuffed Bell Peppers combines lean ground beef, fresh vegetables, and rice in a savory tomato-based filling, topped with melted cheese and baked to perfection. It’s a hearty and comforting meal perfect for family dinners.

Ingredients

Meat and Vegetables

  • 1 pound 90% lean ground beef
  • 4 mushrooms, chopped
  • 3 ears fresh corn kernels (or 1 1/2 cups frozen corn)
  • 2 ribs celery, chopped thinly
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Tomato Base and Seasonings

  • 2 (14.5 ounce) cans petite diced tomatoes with juice
  • 2 tablespoons concentrated tomato paste
  • 2 tablespoons basil
  • 1 tablespoon oregano
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

Other Ingredients

  • 1 1/2 cups cooked long grain white rice
  • 1/4 cup chopped Italian parsley
  • 6 bell peppers
  • 1 cup shredded fontina cheese or monterey jack cheese

Instructions

  1. Preheat the oven: Preheat your oven to 350ºF to get it ready for baking the stuffed peppers.
  2. Prepare the filling: In a large frying pan over medium-high heat, brown the ground beef for about 5 minutes until it is almost fully cooked. Add the chopped mushrooms, corn kernels, celery, onion, and minced garlic. Cook until the vegetables have softened.
  3. Add tomato base and season: Stir in the diced tomatoes with juice, tomato paste, basil, oregano, and red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Let the mixture simmer for 15-20 minutes to develop the flavors.
  4. Add rice and parsley: Stir in the cooked rice and chopped Italian parsley. Cook for an additional 5 minutes or until the rice is warmed through and well combined with the mixture.
  5. Prepare the peppers: Cut off the tops of the bell peppers and remove the ribs and seeds. Rinse the peppers lightly, then sprinkle the inside with kosher salt. Place them in a microwave-safe dish with 1/4 cup water, cover with plastic wrap, and microwave for 5 minutes until they begin to soften.
  6. Fill and bake: Transfer the softened peppers to a 3-quart baking dish. Spoon the hot meat and rice filling evenly into each pepper. Sprinkle the tops with shredded fontina or monterey jack cheese. Bake in the preheated oven for 20 minutes, until the peppers are tender and the cheese is melted and browned. Serve hot.

Notes

  • For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat substitute.
  • Use fresh herbs if possible for better flavor.
  • You can prepare the filling a day in advance and refrigerate it to save time.
  • Microwaving the peppers before baking helps them cook evenly and reduces baking time.
  • Feel free to add other vegetables such as diced zucchini or carrots into the filling.
  • If you prefer a spicier dish, increase the amount of red pepper flakes.

Find it online: https://bitezly.com/best-stuffed-bell-peppers-recipe/