Description

This Stuffed Peppers recipe features colorful bell peppers filled with a flavorful mixture of lean ground beef, aromatic spices, garlic, onion, and tomato sauce, complemented by cooked grains and melted cheese on top. It’s a hearty and satisfying meal that is easy to prepare on the stovetop, balancing protein and vegetables in every bite.

Ingredients

Scale

Meat Mixture

1 pound 90% lean ground beef
1¼ teaspoons salt, divided
Heaping ¼ teaspoon baking soda
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
1 (8-oz) can tomato sauce

Peppers and Grains

3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
1 cup cooked rice, quinoa, or any grain of choice

Additional Ingredients

3 tablespoons extra-virgin olive oil
1½ cups shredded Monterey Jack or Cheddar Jack cheese

Instructions

Prepare the Peppers: Cut the bell peppers in half lengthwise and carefully remove the cores and seeds. Set aside to be stuffed later.
Cook Onion and Garlic: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Brown the Ground Beef: Add the ground beef to the skillet with the cooked onions and garlic. Season with half of the salt (about ⅝ teaspoon) and the baking soda. Cook the beef, breaking it up with a spoon, until fully browned and no longer pink.
Add Spices and Tomato Sauce: Stir in the chili powder, ground cumin, dried oregano, and the remaining salt. Pour in the tomato sauce and let the mixture simmer for 5-7 minutes to blend the flavors and thicken slightly.
Combine with Cooked Grain: Remove the skillet from heat and stir in the cooked rice, quinoa, or chosen grain until well combined with the meat mixture.
Stuff the Peppers: Spoon the beef and grain mixture generously into each pepper half, packing the filling tightly.
Cook the Stuffed Peppers: Place the stuffed peppers back into the skillet, cover with a lid, and cook over low heat for about 15-20 minutes, allowing the peppers to soften but maintain shape.
Add Cheese and Melt: Sprinkle the shredded Monterey Jack or Cheddar Jack cheese evenly over the stuffed peppers. Cover again and cook for another 3-5 minutes until the cheese has melted and is bubbly.
Serve: Carefully transfer the stuffed peppers to plates and serve warm as a delicious and wholesome main dish.

Notes

Use cooked rice, quinoa, or any other grain you prefer for added texture and nutrition.
Feel free to switch up the cheese depending on preference: mozzarella, pepper jack, or a vegan cheese alternative can be used.
The baking soda in the meat mixture helps tenderize the ground beef for a juicier texture.
If you like a little heat, add a pinch of cayenne pepper or chopped jalapeño to the filling.
These stuffed peppers can also be baked in the oven at 350°F (175°C) covered for about 25-30 minutes if preferred.

Keywords: stuffed peppers, ground beef, bell peppers, stuffed bell peppers, easy dinner, healthy stuffed peppers, one skillet meal, cheesy stuffed peppers