Stuffed Peppers
At Delish, we have a strong affection for stuffed peppers, and it's no surprise why. Peppers possess the ideal characteristics for this delightful dish – their robustness ensures they maintain their shape, and their generous size allows for ample filling, accommodating a diverse range of flavors. As a result, they become the perfect vessel for endless combinations and ingredients, making them a versatile and satisfying meal option for families of all sizes. This cost-effective and uncomplicated weeknight dinner has earned its legendary status.While we enjoy exploring various adaptations, this timeless recipe remains unparalleled. Let us explain why it was a fan-favorite in 2022 and continues to be beloved. As you delve into the details, feel inspired to use it as a foundation for crafting your own dream stuffed peppers.
Ingredients
- 1/2 c. uncooked white or brown rice
- 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 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 c. shredded Monterey jack
- Chopped fresh parsley, for serving
Instructions
- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Return beef mixture to skillet, then stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
- Arrange peppers cut side up in a 13"x9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
- Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
- Top with parsley before serving.
Nutrition
Calories: 419kcalCarbohydrates: 21gProtein: 21gFat: 26gSaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 767mgPotassium: 753mgFiber: 5gSugar: 8gCalcium: 209mgIron: 3mg
Tried this recipe?Let us know how it was!