Description
Delicious and colorful stuffed bell peppers filled with a savory mixture of lean ground beef, rice, tomatoes, and Mexican spices, baked to perfection and topped with melted cheese and fresh herbs. This hearty dish is perfect for a family dinner and offers a flavorful way to enjoy a classic comfort meal.
Ingredients
Bell Peppers
- 8 bell peppers (any colors)
Meat and Vegetables
- 1 lb. lean ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- Diced tops of bell peppers (from the 8 peppers)
Liquids and Canned Goods
- 15 oz. can petite diced tomatoes (undrained)
- 10 oz. can Rotel (undrained; original, mild, or hot)
- 1 cup low-sodium chicken broth
Grains and Seasonings
- ¾ cup uncooked long grain white rice
- 2 tbsp extra-virgin olive oil
- 3 tsp brown sugar
- 2 tsp Worcestershire sauce
- 1 tsp taco seasoning
- 1 tsp kosher salt
- ⅛ tsp black pepper
- Salt and pepper, to taste
Cheese and Garnishes
- 1 cup shredded Mexican blend cheese (divided)
- Fresh chopped cilantro or parsley, for serving
- Diced scallions, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F. Lightly coat a 3-quart round or square baking dish with nonstick spray to prepare for baking the peppers.
- Prepare Peppers: Slice off the tops of the bell peppers and carefully remove the seeds and membranes. Dice the removed tops and set them aside for the filling. If the peppers do not stand upright, slice a small portion off the bottom to create a flat base without cutting into the pepper walls to prevent stuffing leakage. Arrange the peppers upright in the baking dish, ensuring they fit snugly but aren’t overcrowded.
- Sauté Beef Mixture: In a large ovenproof sauté pan with a lid, heat the olive oil over medium-high heat. Add the lean ground beef, diced onion, minced garlic, and the reserved diced bell pepper tops. Cook, breaking up the beef with a wooden spoon, until the meat is browned and no pink remains, about 3 to 5 minutes. Drain off any excess grease. Season with salt and pepper to taste.
- Add Liquids and Seasonings: Stir in the petite diced tomatoes (with juices), Rotel, chicken broth, uncooked rice, brown sugar, Worcestershire sauce, taco seasoning, kosher salt, and black pepper. Bring the mixture to a boil, stirring once to combine thoroughly.
- Simmer Filling: Cover the sauté pan tightly with a lid and reduce the heat to medium-low. Let the mixture cook, undisturbed, for about 20 minutes to allow the rice to absorb the liquids and flavors fully.
- Roast Peppers: While the filling simmers, transfer the baking dish with the prepared bell peppers into the preheated oven. Roast the peppers for 20 minutes to soften them slightly before stuffing.
- Mix Cheese into Filling: After the rice is cooked and filling is thickened, uncover the sauté pan and stir in half a cup of shredded Mexican blend cheese until it melts smoothly into the beef mixture.
- Stuff Peppers: Spoon the beef and rice mixture generously into each roasted bell pepper. Top each pepper with the remaining ¼ cup of shredded cheese.
- Final Bake: Return the stuffed peppers to the oven and bake for an additional 5 to 10 minutes, until the cheese on top is melted and bubbly, and the peppers are tender.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped cilantro or parsley and diced scallions over the top. Serve warm and enjoy your hearty stuffed bell peppers!
Notes
- Choosing peppers of various colors adds beautiful visual appeal and slightly different flavors.
- To ensure peppers stand upright without tipping, trim the bottoms carefully; avoid cutting through to keep the stuffing contained.
- Can substitute ground turkey or plant-based meat for a leaner or vegetarian option.
- Adjust the heat level by choosing mild or hot Rotel, or by adding extra taco seasoning.
- Make sure to use long grain white rice; other rice types may require different cooking times and liquid amounts.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
