Description
Hearty Mexican stuffed peppers combine zesty ground beef, fluffy rice, and melted cheese in a colorful bell pepper shell. Spicy seasonings and fresh cilantro elevate this classic dish, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound ground beef
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Vegetables and Grains:
- 4–6 large bell peppers (red, yellow, green, or orange)
- 1 cup cooked white rice
- 1 cup cooked brown rice
- 1 medium onion, finely chopped
- 2–3 cloves garlic
- 1 can (14.5 ounces / 411 grams) diced tomatoes, drained
- 1 cup tomato sauce
Seasonings and Oils:
- 2 tablespoons olive oil
- Salt
- Black pepper
- Paprika
- Oregano
- Basil
Instructions
- Warm the oven to 375°F, preparing a cozy environment for the peppers to roast.
- Slice off the pepper tops, carefully hollowing out the interior and discarding seeds.
- Heat olive oil in a skillet over medium flame, gently sweating onions and garlic until translucent and fragrant.
- Introduce ground beef to the pan, breaking it into crumbly pieces and cooking until rich brown color develops.
- Fold in cooked rice, tomato sauce, and seasonings, allowing flavors to meld together for 3-4 minutes.
- Generously fill each pepper shell with the savory beef and rice mixture, nestling them upright in a baking dish.
- Sprinkle a luxurious layer of shredded cheese across the pepper tops, creating a golden blanket.
- Shield the dish with aluminum foil, baking for 30 minutes to ensure peppers soften and filling heats thoroughly.
- Remove foil for the final 10 minutes, letting cheese transform into a bubbling, slightly crisp topping.
- Remove from oven and let rest for 5 minutes before serving, allowing flavors to settle and filling to set.
Notes
- Choose bell peppers with flat bottoms to help them stand upright while baking.
- For a leaner version, swap ground beef with ground turkey or plant-based meat alternatives.
- Pre-cooking rice ensures even moisture and prevents undercooked grains in the final dish.
- Test pepper tenderness by piercing with a fork before removing from the oven, guaranteeing perfectly soft peppers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 45753
- Calories: 7 kcal
- Sugar: 0.4 g
- Sodium: 27 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 1.1 g
- Fiber: 0.3 g
- Protein: 0.5 g
- Cholesterol: 1 mg