Bell Pepper Stuffed With Ground Beef and Rice
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These classic stuffed bell peppers are filled with rice, browned ground beef, a delicious spice alloy, and cheese. Stuffed peppers make a satisfying and like shooting fish in a barrel weeknight meal!
This postal service is sponsored by BUBBL'R.
Stuffed Bell Peppers With Ground Beefiness
These stuffed bell peppers are quick and easy, and packed full of delicious flavor.
The fire roasted tomatoes mix with the homemade spice alloy to season the rice perfectly. That's paired with browned footing beef and shredded cheese to make the most incredible filling.
The peppers are perfectly tender without beingness soggy, and that'south actually the cardinal to this dish. Perfectly cooked peppers make all the difference when you're baking blimp bell peppers.
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Ingredients
Bong Peppers: This is the base of this dish. You can utilize any color of bell pepper, just red bell peppers are my favorite. Try to pick big peppers that are all roughly the aforementioned shape and size. It's also helpful to look for peppers that take a flatter bottom and are able to stand on their own.
Oil: I prefer using olive oil in this dish, just you could swap that for most cooking oils (though I would opt for a neutral tasting one).
Onion and Garlic: Using fresh aromatics like garlic and yellowish onion adds tons of flavor to this recipe.
Spices and Herbs: We're using a combination of chili powder, dried oregano, ground cumin, fine sea table salt, and ground black pepper. Even though I prefer this particular blend of spices, you could swap this for a couple of teaspoons of taco seasoning if you prefer. A scrap of Cajun seasoning would also taste peachy in this dish.
Meat: Lean ground beef is my favorite meat to apply in blimp red peppers, but you could also use footing chicken or ground turkey. You lot could fifty-fifty apply a meatless option to make this vegetarian. Some other pick is to utilize upwardly your leftover chopped steak, shredded rotisserie chicken, or crumbled sausage.
Rice: Long grain white rice is my favorite here. It really takes on the flavors of the tomato and spices, which is then nice. You can utilize any long grain rice, so if you'd rather employ dark-brown rice or a wild rice mixture, feel free to use that instead. I also recollect yellow rice would gustatory modality great hither! Quinoa is another option that would work if you lot adopt that flavour.
Tomatoes: Canned diced fire roasted tomatoes are my favorite. If yous can't find fire roasted tomatoes, just use regular canned diced tomatoes and add together a piddling more chili powder.
Cheese: Freshly shredded mozzarella or Monterey Jack are both succulent options. They both melt well and take a flavor that pairs really well with the spices.
How To Make Stuffed Peppers
Ready the peppers past removing the tops and cores, then identify them in a greased baking dish. Heat a big nonstick skillet, then add the olive oil and saute the onions until they're translucent. Add in the garlic and saute until information technology'due south aromatic. (Run into the recipe carte beneath for the full printable instructions.)
Add together the ground beef and cook it until it'southward fully browned and no pink remains. Sprinkle in the chili pulverisation, dried oregano, stale cumin, salt, and pepper. Stir to combine.
Add in the cooked rice and canned burn roasted tomatoes, and mix.
Sprinkle in some of the shredded cheese, so stir to mix.
Spoon the beef and rice mixture evenly into the bell peppers.
Top the peppers with the remaining shredded cheese, and drizzle the tops with a picayune more olive oil. Pour a small corporeality of water into the bottom of the baking dish, then cover the baking dish with aluminum foil. Broil covered until the peppers are tender. Remove the aluminum foil and bake until the cheese is melted and bubbly. See the recipe bill of fare for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Do Yous Have To Boil Peppers Before Stuffing Them?
It depends on the recipe. For this recipe you don't need to boil them first. That'due south because the h2o in the bottom of the baking dish creates steam that cooks the peppers perfectly. The steam is trapped thanks to the aluminum foil, then we remove the aluminum foil at the end to let the cheese topping get melted and golden brownish.
How Do You Go on Blimp Peppers From Getting Soggy?
This is 1 of the benefits of not humid your peppers beginning. They naturally won't cease upward soggy because they didn't absorb all that extra water. The only things that are important to pay attention to are one) don't pour whatever water within the peppers and 2) only pour a small amount of h2o into the bottom of the baking dish.
How Long Does It Take To Soften Peppers In The Oven?
It takes about 35 minutes for peppers to soften in the oven.
Should You lot Cover Stuffed Peppers When Blistering?
Yeah, yous should encompass stuffed peppers for the first part of baking.
Can I Freeze Stuffed Peppers?
Yes! Stuffed peppers are a perfect dish for freezing. The texture, flavor, and shape all stay amazing after thawing and then baking. Merely assemble them, then freeze them in an closed container earlier you melt them.
Keep In Bear upon
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Recipes With Peppers
If you similar these blimp peppers, bank check out these other reader favorites that feature peppers:
- Chicken Stuffed Peppers with Enchilada Sauce
- Chicken and Peppers
Yield: six servings
BEST Blimp Bell Peppers Recipe
These archetype stuffed bong peppers are filled with rice, browned ground beef, a delicious spice blend, and cheese. Blimp peppers make a satisfying and easy weeknight meal!
Prep Fourth dimension x minutes
Cook Time ane hr 5 minutes
Total Fourth dimension ane hour 15 minutes
Ingredients
- 6 large bell peppers (any color, tops and cores removed)
- ii Tablespoons olive oil (plus more for drizzling)
- 1 medium yellowish onion (chopped)
- three medium cloves garlic (minced)
- 1 pound lean basis beef
- 1/2 teaspoon chili powder*
- i/ii teaspoon dried oregano
- 1/2 teaspoon footing cumin
- 1/2 teaspoon fine sea salt
- ane/4 teaspoon ground blackness pepper
- 1 cup cooked white rice
- one (fourteen.5 ounce) tin can fire roasted diced tomatoes
- 1 1/2 cups freshly shredded mozzarella or Monterey Jack cheese (divided)**
Instructions
- Preheat the oven to 375 F (190 C).
- Spray a 9x13 baking pan with cooking oil, then identify the prepared bong peppers cut side upwards in the dish.
- Heat a large nonstick skillet over medium heat. Once hot, add the oil and swirl to coat the pan. Add the onions and saute until they're tender and translucent (about 5 minutes). Add the garlic and saute until aromatic (about 30 seconds).
- Add the footing beef, breaking it upward as it cooks. Cook until the beefiness is fully browned and no pinkish remains (almost viii minutes). Drain any excess fatty off the skillet before returning the skillet to the stove.
- Stir in the chili powder, dried oregano, basis cumin, fine bounding main salt, and black pepper. Add in the cooked white rice and fire roasted diced tomatoes and stir. Allow the mixture to simmer for about 5 minutes, or until the excess liquid has evaporated. Taste and adjust seasonings.
- Stir in 1 loving cup of the shredded cheese, so spoon the ground beefiness and rice filling evenly into the peppers. Top with the remaining shredded cheese and drizzle with a little bit of olive oil.
- Employ a liquid measuring cup to cascade a pocket-size corporeality of water around the bell peppers. There should exist just barely enough h2o to cover the bottom of the blistering dish with a thin layer. Be careful to not pour any water inside the peppers.
- Embrace the baking dish with aluminum foil and bake for 35 minutes (or until the peppers are tender), then remove the aluminum foil and broil for an additional x-15 minutes (or until the cheese is bubbly).
Notes
*This chili pulverisation is a seasoning blend sold in the US and Canada. It'due south not the same every bit chili powder sold in the UK and the rest of the world (where information technology's pure ground chilis and much spicier than the blazon listed here).
**It's of import to employ freshly shredded cheese. Pre-grated cheeses are coated in an anti-caking agent that stops them from melting smoothly.
Nutrition Data:
Serving Size:
1/vi
Amount Per Serving: Calories: 396 Total Fat: 20.5g Carbohydrates: 23.2g Fiber: 4.5g Sugar: 9.6g Protein: 29.5g
Diet information isn't always accurate.
Try making these succulent old fashioned stuffed bell peppers!
Source: https://keytomylime.com/stuffed-bell-peppers-recipe/
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