Photo: Andrew Bui; Food Styling: Brooke Caison
Here at Delish, we’re big fans of stuffed peppers (and it’s no secret as to why). Strong enough to hold their shape, peppers are large enough to hold a decent amount of filling while taking to a variety of flavors—they're the perfect vessel for countless combinations and ingredients. This versatile meal is not only simple to make, but feeds families big and small, making it a cheap and easy weeknight dinner legend. While we love to experiment with countless variations, this classic recipe is hard to beat. Read on to discover just why this is one of our fan-favorite recipes (one of our top of 2022), then use it as a jumping-off point to create your own dream stuffed peppers.
How do I prep the peppers for stuffing?
It’s super simple! Just cut off the top (we like to use a small paring knife to carve a circle around the stem, like you might when you’re carving a pumpkin) and pull out the core and the seeds. We suggest turning the peppers upside down over the sink and tapping them to get the excess seeds out. You could even try rinsing the peppers out, if you need some extra help. If a few seeds stay in, don’t panic—it won’t mess up your dish.
Should I cook the peppers before stuffing them?
You can, but we prefer not to. The peppers are easier to fill when they’re still raw, and this way they still retain a little bit of texture after they’ve been baked. If you do cook them before stuffing, make sure not to overbake them—you want them to be tender, but not mushy or soggy.
The filling (& variations):
We went simple, classic, and cheap in this recipe, filling our peppers with beefy tomato rice and shredded Monterey Jack cheese. That being said, you can completely customize these peppers to fit your tastes (and use whatever you have in your refrigerator). Swap out the
ground beef for another ground protein (pork, turkey, chicken, Italian sausage!) and add in any melty cheese you like. Looking for more ideas? Our
Greek stuffed peppers, our
cheesesteak stuffed peppers, and our
vegetarian stuffed peppers with falafel are some of our favorites.
How long should stuffed peppers be baked?
In this recipe, we’re baking them for 45 minutes total: 35 minutes covered with foil so the peppers can slightly steam and become tender, then 10 minutes longer uncovered, so the cheese can get all brown and bubbly.
Can I make these ahead?
Absolutely! If you want to prep this a day ahead, cut and core your peppers, then store in an airtight container in the fridge. Prepare your filling as directed, then store it in a separate airtight container in the fridge. When you're ready to serve, simply fill and bake until tender.
Ingredients
- 1/2c. uncooked white or brown rice
- 2tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2tbsp. tomato paste
- 1lb. ground beef
- 1 (14.5-oz.) can diced tomatoes
- 11/2tsp. dried oregano
Kosher salt
Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1c. shredded Monterey jack
Chopped fresh parsley, for serving
Directions
- Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
- Arrange peppers cut side up in a 13"x9" baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
- Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
- Top with parsley before serving.
Photo: Andrew Bui; Food Styling: Brooke Caison