Stuffed Peppers

PREP TIME: 20 mins | TOTAL TIME: 20 mins | YIELDS: 6 serving

The best Stuffed Peppers I’ve made! These peppers are filled with beefy tomato rice and shredded Monterey Jack cheese. This recipe is super simple and versatile. You can easily customize it to suit your taste.

Ingredients

3 cloves garlic, minced

1 pound ground beef

1/2 cup uncooked rice

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons tomato paste

1 (14.5-ounces) can of diced tomatoes

1 1/2 teaspoons dried oregano

1 medium onion, chopped

1 cup shredded Monterey jack

6 bell peppers, tops, and cores removed

Freshly chopped parsley, for garnish

Kosher salt

Freshly ground black pepper

How to make Stuffed Peppers

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: According to the package directions, prepare the rice in a small saucepan.

Step 3: Heat the oil in a large skillet over medium heat. Then, add the onion and saute for about 5 minutes. Add the tomato paste and garlic. Stir and continue to cook for another minute until aromatic. Next, add the ground beef and cook for 6 minutes more until no longer pink, breaking the meat using a wooden spoon as it cooks. Drain the excess grease.

Step 4: To the skillet, return the beef mixture. Add the cooked rice and tomatoes. Stir well, then season with oregano, salt, and pepper. Allow the mixture to simmer for about 5 minutes until the liquid has slightly reduced.

Step 5: In a 9 x 13-inch baking dish, place the peppers, cut side up, then drizzle with oil. Into each pepper, spoon the beef mixture and top with Monterey Jack. Tent the dish with foil. Place in the preheated oven and bake for about 35 minutes or until the peppers are tender. Remove the foil and bake for another 10 minutes until the cheese is bubbly.

Step 6: Before serving, garnish the Stuffed Peppers with some parsley. Enjoy!

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Stuffed Peppers

The best Stuffed Peppers I've made! These peppers are filled with beefy tomato rice and shredded Monterey Jack cheese. This recipe is super simple and versatile. You can easily customize it to suit your taste.

Print Recipe Pin Recipe

Prep Time 20 mins

Total Time 20 mins

Course Main Course

Cuisine Mexican

Servings 6 people

Ingredients

  

• 3 cloves garlic minced
• 1 pound ground beef
• 1/2 cup uncooked rice
• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 2 tablespoons tomato paste
• 1 14.5-ounces can of diced tomatoes
• 1 1/2 teaspoons dried oregano
• 1 medium onion chopped
• 1 cup shredded Monterey jack
• 6 bell peppers tops, and cores removed
• Freshly chopped parsley for garnish
• Kosher salt
• Freshly ground black pepper

Instructions

 

• Prepare the oven. Preheat it to 400 degrees.
• According to the package directions, prepare the rice in a small saucepan.
• Heat the oil in a large skillet over medium heat. Then, add the onion and saute for about 5 minutes. Add the tomato paste and garlic. Stir and continue to cook for another minute until aromatic. Next, add the ground beef and cook for 6 minutes more until no longer pink, breaking the meat using a wooden spoon as it cooks. Drain the excess grease.
• To the skillet, return the beef mixture. Add the cooked rice and tomatoes. Stir well, then season with oregano, salt, and pepper. Allow the mixture to simmer for about 5 minutes until the liquid has slightly reduced.
• In a 9 x 13-inch baking dish, place the peppers, cut side up, then drizzle with oil. Into each pepper, spoon the beef mixture and top with Monterey Jack. Tent the dish with foil. Place in the preheated oven and bake for about 35 minutes or until the peppers are tender. Remove the foil and bake for another 10 minutes until the cheese is bubbly.
• Before serving, garnish the Stuffed Peppers with some parsley. Enjoy!