PREP TIME: 10 MINS | TOTAL TIME: 1 HR 20 MINS | YIELDS: 6 SERVINGS
Have you tried stuffed peppers before? If you do, you know how much these bell peppers are a great vessel for stuffing. Look so appetizing and taste crazy good – these Classic Stuffed Peppers never gets old!
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: Following the package directions ready the rice using a small saucepan.
Step 3: Meanwhile, heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion to the skillet and cook for about 5 minutes until soft. Add the tomato paste and garlic. Stir and continue to cook for another minute until aromatic. Now, add the ground beef and cook for about 6 minutes, breaking the meat up using a wooden spoon until no longer pink. Drain the excess grease when done.
Step 4: Place the beef back to the skillet. Add the cooked rice and diced tomatoes. Stir, then season with oregano, salt, and pepper. Allow the mixture to simmer for approximately 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 each with Monterey Jack. Then, tent the baking dish with foil. Place in the preheated oven and bake for about 35 minutes until the peppers are tender. Remove the cover and continue to bake for another 10 minutes until the cheese is bubbly.
Step 6: Remove from the oven when done and serve garnished with parsley. 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: Following the package directions ready the rice using a small saucepan.
Step 3: Meanwhile, heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion to the skillet and cook for about 5 minutes until soft. Add the tomato paste and garlic. Stir and continue to cook for another minute until aromatic. Now, add the ground beef and cook for about 6 minutes, breaking the meat up using a wooden spoon until no longer pink. Drain the excess grease when done.
Step 4: Place the beef back to the skillet. Add the cooked rice and diced tomatoes. Stir, then season with oregano, salt, and pepper. Allow the mixture to simmer for approximately 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 each with Monterey Jack. Then, tent the baking dish with foil. Place in the preheated oven and bake for about 35 minutes until the peppers are tender. Remove the cover and continue to bake for another 10 minutes until the cheese is bubbly.
Step 6: Remove from the oven when done and serve garnished with parsley. Enjoy!
