Description
These Cheese Stuffed Peppers are a hearty and flavorful comfort food featuring roasted bell peppers filled with a savory blend of ground beef, rice, tomato sauce, and melted cheese. Perfect for weeknight dinners or make-ahead meals, this recipe combines rich flavors, tender textures, and gooey cheese for the ultimate family favorite.
Ingredients
Scale
- 1 pound 90% lean ground beef
- 1 1/4 teaspoons salt, divided
- Heaping 1/4 teaspoon baking soda
- 3 large red, yellow, or orange bell peppers, cut in half and cored
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 (8-ounce) can tomato sauce
- 1 cup cooked rice (or quinoa)
- 1 1/2 cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Tenderize the beef: In a medium bowl, mash the ground beef with 1 teaspoon of salt and the baking soda. Let it rest for 20 minutes.
- Prepare the peppers: Slice in half from top to bottom, remove seeds and membranes, and place cut side up in a baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with remaining salt.
- Roast the peppers for 20 minutes until slightly browned and tender-crisp.
- In a skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook 1 minute more.
- Add the ground beef mixture, chili powder, cumin, and oregano. Cook until browned, about 5 minutes. Stir in tomato sauce, reduce heat, and cook 2–3 minutes.
- Add cooked rice and 3/4 cup of the cheese. Stir until cheese melts, then remove from heat.
- Fill the roasted pepper halves with the meat mixture and top each with remaining cheese.
- Bake for 10–15 minutes until the cheese is melted and bubbly. Serve warm.
Notes
- Use red, yellow, or orange bell peppers for a sweeter flavor.
- Pre-roasting prevents sogginess and enhances flavor.
- Use freshly shredded cheese for the best melting texture.
- Stuffed peppers can be made ahead, refrigerated for 2 days, or frozen for up to 3 months.
- For a vegetarian option, replace beef with lentils, quinoa, or black beans.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/2 pepper
- Calories: 381
- Sugar: 6 g
- Sodium: 646 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 74 mg
Keywords: cheese stuffed peppers, stuffed bell peppers, baked stuffed peppers, easy dinner recipe, comfort food, gluten free stuffed peppers