Description
Stuffed Peppers are a flavorful and hearty main course featuring bell peppers filled with a savory ground beef mixture combined with rice, tomato sauce, and spices, topped with melted Monterey Jack cheese. This easy-to-make American classic is perfect for a satisfying weeknight meal.
Ingredients
Peppers
- 3 Large Red, Yellow, or Orange Bell Peppers
- 1/2 Tablespoon Olive Oil (for drizzling)
- 1/4 teaspoon Salt (for sprinkling on peppers)
Filling
- 1 pound Lean Ground Beef
- 1/2 Yellow Onion, finely chopped
- 1/2 Tablespoon Olive Oil (for cooking)
- 3 cloves Garlic, minced (or 1 Tablespoon Minced Garlic)
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Salt (divided)
- 1/2 teaspoon Black Pepper
- 1 can (8 ounces) Tomato Sauce
- 1 cup Cooked Rice
- 1 1/2 Cups Shredded Monterey Jack Cheese (divided)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and position the oven rack in the middle to ensure even baking.
- Prepare Peppers: Cut the bell peppers in half lengthwise from stem to bottom and remove all seeds and membranes. Place the pepper halves cut side up in a baking pan. Drizzle with 1/2 tablespoon olive oil and brush the oil on both sides of the peppers. Sprinkle 1/4 teaspoon salt evenly over the peppers.
- Bake Peppers: Bake the peppers for 20 minutes until they become tender and slightly browned around the edges. This softens the peppers and enhances their flavor.
- Cook Ground Beef Mixture: In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the finely chopped onion and ground beef. Brown the beef while breaking it up, and cook until the onion softens. Add the minced garlic and cook for an additional minute until fragrant.
- Add Seasonings and Sauce: Stir in Worcestershire sauce, dried oregano, the remaining 1/2 teaspoon salt, black pepper, and tomato sauce. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 3 to 4 minutes to meld flavors.
- Incorporate Rice and Cheese: Stir in the cooked rice and 1 cup of shredded Monterey Jack cheese. Continue heating until the cheese melts fully into the mixture, then remove from heat.
- Stuff Peppers: Evenly spoon the meat and rice mixture into the baked pepper halves. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of each stuffed pepper.
- Final Bake: Return the stuffed peppers to the oven and bake for 10-15 minutes until the filling is heated through and the cheese on top is melted and bubbly.
- Serve: Remove from oven, serve warm, and enjoy this comforting, cheesy stuffed pepper dish!
Notes
- When cutting the peppers, press down on the top so the core and surrounding parts fall into the center, allowing you to cut and clean the peppers without removing the tops separately.
- Some liquid may accumulate in the peppers during baking; this is normal. You can soak up excess moisture with a paper towel if desired, but it's not required.
- You can substitute shredded cheddar cheese for the Monterey Jack cheese according to your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.