PREP TIME: 10 mins | TOTAL TIME: 1 hr 20 mins | YIELDS: 6 servings
Beautiful presentation and incredibly delicious Classic Stuffed Peppers. This recipe is easily modifiable. The options are endless, you don’t have to be afraid to experiment a little. Use any melty cheese you’d like, you can even use any ground protein instead of beef. If you prefer, use Italian sausage! Plus, bell peppers are an amazing vas for stuffing and you are free to use different colours like I always do.
INGREDIENTS
1/2 cup uncooked rice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 tablespoons tomato paste
3 cloves garlic, minced
1 pound ground beef
1 (14.5 ounces) can diced tomatoes
1 1/2 teaspoons dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops, and cores removed
1 cup shredded Monterey jack
Freshly chopped parsley, for garnish
How to make Classic Stuffed Peppers
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: According to the package direction, cook the rice in a small saucepan.
Step 3: Meanwhile, heat the oil in a large skillet over medium heat. Add the onion to the skillet once the oil is hot and cook for about 5 minutes until soft. Then, stir in the tomato paste and garlic and continue to cook for a minute more until aromatic. Add in the ground beef and cook for another 6 minutes until no longer pink, breaking the meat up using a wooden spoon.
Step 4: Add the beef mixture back to the skillet. Stir in the cooked rice, then the diced tomatoes. 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 and drizzle with oil. Into each pepper, spoon the beef mixture, and top with Monterey Jack. Using a foil, tent the baking dish, place in the preheated oven and bake for about 35 minutes until the peppers are tender. Remove the foil and continue to bake for another 10 minutes until the cheese has melted.
Step 6: Take the dish out of the oven once done and garnish it with parsley. Serve and enjoy!
Ingredients
- 1/2 cup uncooked rice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 (14.5 ounces) can diced tomatoes
- 1 1/2 teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops, and cores removed
- 1 cup shredded Monterey jack
- Freshly chopped parsley, for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: According to the package direction, cook the rice in a small saucepan.
Step 3: Meanwhile, heat the oil in a large skillet over medium heat. Add the onion to the skillet once the oil is hot and cook for about 5 minutes until soft. Then, stir in the tomato paste and garlic and continue to cook for a minute more until aromatic. Add in the ground beef and cook for another 6 minutes until no longer pink, breaking the meat up using a wooden spoon.
Step 4: Add the beef mixture back to the skillet. Stir in the cooked rice, then the diced tomatoes. 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 and drizzle with oil. Into each pepper, spoon the beef mixture, and top with Monterey Jack. Using a foil, tent the baking dish, place in the preheated oven and bake for about 35 minutes until the peppers are tender. Remove the foil and continue to bake for another 10 minutes until the cheese has melted.
Step 6: Take the dish out of the oven once done and garnish it with parsley. Serve and enjoy!
