Easy Stuffed Peppers Recipe!
I LOVE stuffed peppers and prepare this recipe twice a month. We enjoy these peppers stuffed with ground beef and lots of cheddar cheese.
Today, I’m sharing how you can have them ready in thirty minutes or less. This recipe requires 15 minutes of oven time and always turns out great.
Click below to shop my favorites:
How to Make Stuffed Peppers
Step-by-Step Instructions
To prepare the stuffed peppers quickly, I start with the rice and then continue with the peppers, onion, and garlic.
Once the vegetables are softer (5-6 minutes), I add the ground beef with the spices, and cook that until it is no longer red (5-6 minutes).
After the ground beef is cooked, I add tomato sauce or fire-roasted tomatoes with the cooked rice, and I remove it from the heat. Then I add the cheddar cheese, and mix it all together before I fill the peppers.
SHOP: Caraway Ceramic Pan
I love cheese, so I like to add more cheese on top before putting them in the oven.
SHOP: Le Creuset Baking Dish
Stuffed Peppers
Stuffed peppers are very popular in South America, and the fillings vary depending on the cook! Typically, the peppers are stuffed with a mixture of rice, beef, and vegetables. Some people prefer to cook them in a sauce, but I have always made them in the oven. These stuffed peppers are colorful and flavorful, I hope you love them as much as we do!
Ingredients to Prepare Stuffed Peppers
- About a pound of ground beef
- 6 peppers
- 1 small onion
- 5 garlic cloves
- 1 cup of tomato sauce
- 3/4 cup of long grain rice
- 1 cup of cheddar cheese
- oregano, basil, salt & pepper
- parsley to garnish
Servings: This recipe yields 3 servings
Instructions to Prepare Stuffed Peppers
- Preheat your oven to 425 F (220 C).
- LARGE POT: Cook long grain rice per the instructions on the package.
- Wash the peppers, slice off the tops, and remove the insides. Chop the pepper tops and save them for later.
- Blanch the peppers: 5 minutes in boiling water, then 1 minute under ice-cold water.
- BAKING DISH: Place the softened peppers into a lightly oiled baking dish.
- LARGE PAN: Add 1 tablespoon of olive oil and cook the onion, garlic, and pepper tops for 5-7 minutes over medium heat. Once the vegetables are soft, add the ground beef and cook everything for 5 minutes more, breaking the ground beef apart with your wooden spoon as you go.
- Add oregano, basil, salt, and pepper. Now, add the cooked rice and remove the pan from heat. Mix the shredded cheese.
- Stuff the peppers with the mixture, and add more cheese on top.
- Roast the peppers for 15-17 minutes in the oven.
- You can garnish them with parsley, serve them, and enjoy!
A final note!
When I make stuffed peppers, I use this long grain rice, but you can use white rice. For the filling, sometimes I also add chopped mushrooms and scallions, depending on what I have in the fridge that day!
Blanching vegetables involves submerging them in boiling water and then stopping the cooking process by removing them and immediately transferring them to an ice bath. The blanching time depends on the vegetables. Another option is to roast the peppers for 20 minutes to soften them, but blanching them is a quicker process.
If you prefer a meatless version of these peppers, use cooked lentils instead.
However you decide to prepare these stuffed peppers, I hope you love them!
PREPARE NEXT:
- Italian Sausage Lasagna
- Italian Sausage Soup
- Orzo with Spinach, Feta & Lemon
- Salmon with Lemon & Paprika
Recipe: Orzo with Spinach, Feta & Lemon
Click below to shop the post:
