📝 About This Recipe
This classic comfort dish features vibrant bell peppers roasted until tender-crisp and bursting with a rich, savory filling of seasoned ground beef and aromatic jasmine rice. A staple of Mediterranean and American home cooking, these peppers are elevated with a bright tomato-garlic glaze and a molten cap of melted Monterey Jack cheese. Each bite offers a harmonious blend of sweet roasted vegetable, hearty protein, and warm spices, making it a timeless centerpiece for any family gathering.
🥗 Ingredients
The Pepper Vessels
- 6 large Bell Peppers (any color, tops removed and seeded)
- 1 tablespoon Olive Oil (for brushing the peppers)
The Savory Filling
- 1.5 pounds Ground Beef (85% lean for best flavor)
- 2 cups Cooked Jasmine Rice (preferably day-old or cooled)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 tablespoon Worcestershire Sauce
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Sauce and Topping
- 15 ounces Tomato Sauce (divided)
- 1/2 cup Beef Broth (to prevent sticking in the pan)
- 1.5 cups Monterey Jack Cheese (shredded)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or olive oil.
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2
Prep the peppers by slicing off the tops (save them for dicing into other recipes!). Remove the seeds and white membranes. Rinse and pat dry.
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3
Arrange the peppers upright in the baking dish. If they tip over, slice a tiny bit off the bottom to create a flat surface, being careful not to cut a hole in the base.
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4
In a large skillet over medium-high heat, add a splash of oil and the ground beef. Cook until browned, breaking it into small crumbles with a wooden spoon for about 6-8 minutes.
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5
Add the diced onion to the skillet with the beef. Sauté for 4-5 minutes until the onion is translucent and soft.
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6
Stir in the minced garlic, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
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7
Lower the heat and stir in the cooked rice, Worcestershire sauce, and 1/2 cup of the tomato sauce. Mix well until the rice is evenly coated and the mixture is moist.
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8
Taste the filling and adjust seasoning if necessary. Remove from heat and stir in 1/2 cup of the shredded cheese.
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9
Spoon the beef and rice mixture into each bell pepper, packing it down gently. Fill them right to the brim.
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10
Spoon the remaining tomato sauce over the top of each stuffed pepper. Pour the beef broth into the bottom of the baking dish to create steam.
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11
Cover the dish tightly with aluminum foil. Bake for 35 minutes, which allows the peppers to steam and soften.
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12
Remove the foil, sprinkle the remaining cup of cheese over the tops of the peppers, and bake uncovered for another 10-15 minutes until the cheese is bubbly and slightly golden.
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13
Let the peppers rest for 5 minutes before serving. This allows the juices to settle so the filling stays intact when sliced.
💡 Chef's Tips
For the best texture, use rice that was cooked the day before; it absorbs the sauce without becoming mushy. If you prefer a softer pepper, par-boil the empty pepper shells in boiling water for 3 minutes before stuffing. Don't skip the broth in the bottom of the pan—it creates a steam chamber that ensures the peppers cook through evenly. Swap the ground beef for ground turkey or Italian sausage to easily change the flavor profile. To prevent the cheese from sticking to the foil, make sure the foil is tented slightly or use the 'uncovered' stage for melting.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A side of buttery garlic bread is perfect for mopping up the extra tomato sauce from the pan. Pair with a medium-bodied red wine like a Chianti or a Zinfandel. Top with a dollop of sour cream or Greek yogurt for a cool, tangy finish. Accompany with roasted zucchini or steamed asparagus for a vegetable-heavy feast.