Stuffed Bell Peppers
Colorful bell peppers filled with a savory mix of ground beef, rice, tomatoes and herbs, then baked under a blanket of melted cheese.
Stuffed peppers are an old-fashioned family dinner that is still hard to beat. Each pepper is a complete meal: a filling of seasoned ground beef, rice and tomatoes, baked until the pepper is tender and topped with bubbling cheese. They are easy to prepare ahead and reheat well, which makes them a good choice for busy weeks.
Why this recipe works
- Cooked rice. Using cooked rice means the filling is ready as soon as the pepper is tender. Uncooked rice often stays crunchy.
- Covered, then uncovered. Baking under foil steams the peppers until tender; removing the foil for the last minutes melts and browns the cheese.
- A little sauce in the dish. Tomato sauce poured around the peppers keeps them moist and gives you something to spoon over the top.
Which peppers to use
Red, yellow and orange peppers are sweeter than green. Green peppers have a more savory, slightly bitter flavor that many people grew up with. Choose peppers that stand upright; if one wobbles, shave a very thin slice off the base without cutting through.
Do I need to precook the peppers?
Not with this method. The peppers bake covered for 35 minutes, which makes them tender but not mushy. If you like them very soft, simmer the hollowed peppers in boiling water for 3 minutes before stuffing.
For another family-size bake, try our baked ziti.
Stuffed Bell Peppers
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5).
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Cut the tops off the peppers and remove the seeds and pale ribs. Chop the edible parts of the tops and set aside. Stand the peppers upright in a baking dish just large enough to hold them.
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Heat the oil in a large skillet over medium heat. Add the onion and chopped pepper tops and cook for 5 minutes, until softened.
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Add the beef, increase the heat to medium-high and cook, breaking it up, for 5 to 6 minutes, until browned. Drain off excess fat.
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Stir in the garlic, Italian seasoning, salt and pepper and cook for 1 minute. Add the drained tomatoes and ½ cup (120 ml) of the tomato sauce and simmer for 3 minutes.
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Take the pan off the heat and stir in the rice and ½ cup (50 g) of the cheese.
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Spoon the filling into the peppers, pressing it down gently and mounding it on top. Pour the remaining tomato sauce into the dish around the peppers.
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Cover the dish tightly with foil and bake for 35 minutes, until the peppers are tender when pierced with a knife.
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Uncover, top each pepper with the remaining cheese and bake for 10 to 15 minutes more, until the cheese is melted and golden. Sprinkle with parsley and serve with the sauce from the dish.
Notes
- If you have extra filling, bake it in a small dish alongside the peppers, or freeze it for a quick burrito filling.
Tips
- Use leftover or microwave rice to save time.
- A muffin pan makes a good stand for wobbly peppers if you are baking only a few.
Substitutions
- Meat: ground turkey, chicken or Italian sausage all work.
- Vegetarian: replace the beef with one 15 oz (425 g) can of drained black beans and 1 cup (150 g) of corn kernels, and use a little extra cheese.
- Grain: use cooked quinoa or cauliflower rice instead of rice.
Storage and reheating
- Refrigerate cooked peppers for up to 4 days. Reheat covered at 350°F (175°C) for 20 minutes, or in the microwave.
- Freeze cooked peppers individually wrapped for up to 3 months. Thaw overnight and reheat covered.
- To make ahead, stuff the peppers, cover and refrigerate for up to 24 hours, then add 10 minutes to the covered baking time.
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