Classic Stuffed Peppers

Classic Stuffed Peppers

Hollowed bell peppers blanched (or pre-roasted), filled with seasoned ground beef, rice, fire-roasted tomatoes, and cheese, then baked until tender and bubbly. Adapted from Mike Hultquist at Chili Pepper Madness.

Ingredients

• 4–6 bell peppers (any color—green, yellow, red, or orange)
• 1 tbsp olive oil
• 1 lb ground beef (or turkey, chicken, pork, sausage, or tofu)
• 1 medium onion, chopped
• 1 jalapeño, chopped (optional, for heat)
• 5 cloves garlic, chopped
• 1 can (14.5 oz) fire-roasted tomatoes (or diced tomatoes or tomato sauce)
• 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or a blend), divided
• 1 tbsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 cup cooked rice (white, brown, or wild)
• Fresh chopped parsley and red pepper flakes, for garnish (optional)

Method

1. Preheat the oven to 425°F (220°C). Bring a large pot of water (enough to cover the peppers) to a boil.
2. Wash the peppers, slice off the tops, and scoop out seeds and membranes. Trim a thin slice from the bottoms if needed so they stand upright. Chop the usable pepper tops (discard stems) to cook with the onion.
3. Blanch the hollowed peppers in boiling water for 5 minutes to soften (or roast them about 20 minutes instead). Drain and set upright in a lightly oiled baking dish.
4. Heat the oil in a large pan over medium heat. Cook onion, chopped pepper tops, and jalapeño (if using) about 5 minutes until softened. Add garlic and cook about 1 minute until fragrant.
5. Add the ground beef and cook 5–6 minutes, breaking it up, until cooked through.
6. Stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Remove from heat and mix in half of the shredded cheese.
7. Stuff each pepper with the filling and top with the remaining cheese. Roast 15–20 minutes, until the peppers are tender to your liking and the cheese is bubbly.
8. Cool slightly, garnish with parsley and red pepper flakes if desired, and serve.