Description
Delicious and colorful stuffed bell peppers filled with savory beef, rice, and cheese.
Ingredients
Scale
- 4 multicolored bell peppers
- 2 teaspoons vegetable oil
- to taste Kosher salt
- 1 cup finely diced yellow onion (1 medium onion)
- ½ cup bell pepper trims (finely diced)
- 3 garlic cloves (minced)
- 1 pound ground beef (90/10)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ tablespoons dark chili powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- 1 cup cooked rice
- 8 ounces tomato sauce
- 2 cups shredded Colby Jack cheese (divided)
- 2 tablespoons minced fresh Italian parsley
Instructions
- Preheat the oven to 400°F and place the oven rack in the top third position. Prepare a sheet pan or 13×9 baking dish with parchment paper or foil.
- To prepare the peppers, stand each one up and use a small knife to cut around the stem at the shoulders of each pepper. Remove the stem portion and cut the remaining pepper around it to be added to the filling. Cut each pepper in half vertically and remove the white ribs and excess seeds.
- Place the pepper halves on the prepared pan and drizzle with oil on all sides and lightly season with salt. Roast for 20 minutes, flipping the peppers halfway through. The peppers should look a little more translucent, with softened and slightly darkened edges and smell fragrant.
- While your peppers are roasting, prepare the filling by heating the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook until translucent and softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add in the ground beef, salt, and pepper. Brown the meat, breaking it up as it cooks, about 8 minutes. Stir in the chili powder, paprika, cumin, coriander, garlic powder, onion powder, and cook for an additional minute, until toasted and fragrant.
- Stir in the Worcestershire sauce, cooked rice, and tomato sauce and cook for 2 minutes until warmed through. Remove from heat and stir in 1 ¼ cup of shredded cheese and parsley.
- When ready, remove the peppers from the oven and portion the filling into each half. Smooth the tops of the filling and garnish with the remaining shredded cheese.
- Place back in the oven and cook for 15-18 minutes, until peppers are a bit softer and the cheese is bubbling. Remove from the oven, let sit for 5 minutes, then serve and enjoy!
Notes
- For extra flavor, you can add diced tomatoes or corn to the filling.
- This recipe can easily be doubled for a larger crowd.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg