Stuffed Bell Peppers Recipe

Overview

This stuffed bell peppers recipe makes six generous pepper halves filled with seasoned ground beef, cooked rice, tomatoes, onion, and herbs. The filling is cooked before it goes into the peppers, so the baking time is focused on softening the peppers and melting the cheese rather than cooking raw meat or rice.

Choose peppers that stand upright and feel firm, or cut them lengthwise into halves for a larger browned cheese surface. Bake them covered first to trap steam, then uncover them near the end so the cheese turns bubbly and lightly golden.

Ingredients

• 3 large bell peppers, any color, about 7 ounces (200 g) each
• 1 tablespoon olive oil, divided
• 1 small yellow onion, finely diced, about 1 cup (150 g)
• 3 garlic cloves, minced
• 1 pound (450 g) lean ground beef
• 1 teaspoon kosher salt, divided, plus more to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup (185 g) cooked long-grain white rice
• 1 cup (240 g) canned diced tomatoes, drained
• 2 tablespoons tomato paste
• 1/2 cup (120 ml) water or low-sodium beef stock
• 1 tablespoon chopped fresh parsley, plus more for serving
• 1 cup (100 g) shredded cheddar or Monterey Jack cheese

How to make it

1. Heat the oven and prepare the peppers. Heat the oven to 400°F (200°C). Lightly oil a 9-by-13-inch baking dish with 1 teaspoon of the olive oil. Rinse the peppers and pat them dry. Slice each pepper in half from stem to base, then remove the stems, seeds, and white ribs. Arrange the halves cut-side up in the baking dish. If you prefer whole peppers, slice off the tops, remove the seeds and ribs, and reserve the tops for serving; whole peppers may need 10 to 15 extra minutes in the oven.

2. Soften the onion. Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent and beginning to soften. Add the garlic and cook for 30 seconds, just until fragrant.

3. Brown and season the beef. Add the ground beef, 1/2 teaspoon of the salt, smoked paprika, oregano, cumin, and black pepper. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until no pink remains. If the skillet contains more than about 1 tablespoon of fat, carefully spoon off the excess.

4. Build the filling. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and water or stock. Simmer for 3 to 4 minutes, scraping the bottom of the skillet, until the mixture looks thick and moist rather than watery. Stir in the cooked rice and parsley, then taste and add the remaining 1/2 teaspoon salt if needed. The filling should hold together when stirred but should not be dry; if it looks crumbly, mix in 1 or 2 tablespoons of water.

5. Fill the peppers. Divide the filling evenly among the six pepper halves, using about 3/4 cup per half. Mound it gently without packing it down tightly. Sprinkle the shredded cheese over the tops.

6. Bake covered. Pour 1/4 cup water into the bottom of the baking dish, taking care not to pour it over the peppers. Cover the dish tightly with aluminum foil and bake for 30 minutes. The water creates steam, helping the pepper walls soften without drying the filling.

7. Finish uncovered. Remove the foil and bake for 10 to 15 minutes more, until the peppers are tender when pierced with a fork and the cheese is melted with lightly browned spots. If you prefer softer peppers, continue baking for 5 to 10 minutes. For a darker cheese topping, place the dish under the broiler for 1 to 2 minutes, watching it closely.

8. Rest and serve. Let the peppers rest for 5 minutes before serving. This allows the filling to settle and makes the halves easier to lift from the dish. Finish with extra parsley and serve while hot.

Expert tips

• For evenly cooked peppers: Choose halves of similar size and place them snugly in the dish. Loose peppers can tip and spill their filling.
• For a moist filling: Drain the tomatoes, but do not simmer the mixture until completely dry. Rice absorbs liquid as it heats, so the skillet mixture should look slightly saucier than the finished filling.
• For a meat-free version: Replace the beef with 1 1/2 cups cooked lentils or a drained 15-ounce (425 g) can of black beans. Add 1/2 teaspoon chili powder and cook the filling only until hot.
• For other grains: Use 1 cup cooked brown rice, quinoa, or pearl couscous in place of white rice. The grain must already be cooked before it is added.
• If the peppers are still firm: Cover the dish again and bake for another 10 minutes. Firmer, thick-walled peppers and whole stuffed peppers take longer than thin-walled halves.
• If the filling is watery: Remove the pepper halves from the baking dish and simmer the filling in the skillet for a few minutes before stuffing. Excess liquid can also come from undrained tomatoes.
• For extra flavor: Add 1/2 teaspoon chili flakes or replace half the cheddar with pepper Jack. For a milder result, use mozzarella or Monterey Jack.
• Use extra bell peppers: Dice a spare pepper into the beef filling, or save it for a batch of pav bhaji, where bell pepper adds sweetness and texture to the vegetable mash.

Serving and storage

Serve the peppers with a crisp green salad, steamed vegetables, or warm bread to catch the tomato-rich juices. One stuffed pepper half makes a moderate portion; two halves make a more substantial meal.

Refrigerate leftovers in a covered container within 2 hours of cooking. They keep for up to 3 days. Reheat individual portions in the microwave until steaming hot throughout, or cover and warm them in a 350°F (175°C) oven for about 20 minutes. For best texture, freeze the cooked peppers without the fresh parsley for up to 2 months; thaw them overnight in the refrigerator, then reheat covered until hot and uncover briefly to refresh the cheese.

Frequently asked questions

Should I boil the bell peppers before stuffing them?

No. Baking the peppers covered with a little water softens them while they cook with the filling. Boiling is only useful if you prefer very soft peppers or are using unusually thick-walled peppers.

Can I use uncooked rice in stuffed bell peppers?

Use cooked rice for this recipe. Uncooked rice needs considerably more liquid and cooking time, and it may remain hard while the peppers become overcooked.

How do I keep stuffed peppers from becoming watery?

Drain the diced tomatoes, simmer the filling until it is thick, and avoid adding more than 1/4 cup water to the baking dish. Let the peppers rest for 5 minutes after baking so excess juices can settle.

Can I make stuffed bell peppers ahead of time?

Yes. Prepare and fill the peppers, cover the dish, and refrigerate it for up to 24 hours. Add about 10 minutes to the covered baking time if the dish goes directly from the refrigerator into the oven, using a cold-safe baking dish.

How do I know when stuffed bell peppers are done?

The filling should be hot throughout, the cheese should be melted, and a fork should slide into the pepper wall with little resistance. If the peppers still feel crunchy, cover them and bake longer rather than increasing the heat.

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