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Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack

Delicious Stuffed Bell Peppers with Ground Beef and Cheese

Enjoy these Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack for a comforting family dinner that satisfies all ages.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Ground Beef Substitute with lentils for a vegetarian option.
  • 1 cup Brown Rice Swap with quinoa for a gluten-free alternative.
  • 1 cup Monterey Jack Cheese Cheddar can be used for a sharper taste.
  • 1 medium Yellow Onion Shallots can add a milder taste if desired.
  • 2 cloves Garlic Fresh cloves are best.
  • 2 tablespoon Tomato Paste Canned diced tomatoes can work but may adjust liquid content.
  • 1 teaspoon Dried Oregano Consider fresh basil for a garden-fresh twist.
  • 1 teaspoon Kosher Salt Adjust according to your taste preferences.
  • ½ teaspoon Black Pepper Adjust according to your taste preferences.
For the Bell Peppers
  • 4 Bell Peppers Choose a rainbow of colors for visual delight.
  • 1 tablespoon Olive Oil Any neutral oil will do.

Equipment

  • baking dish
  • Large Skillet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 7 minutes until soft.
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Add ground beef to the skillet, breaking it up as you cook. Brown for about 6 minutes.
  5. Drain excess fat, leaving enough to keep stuffing moist.
  6. Stir in cooked brown rice, dried oregano, tomato paste, kosher salt, and black pepper. Simmer for 5 minutes.
  7. Prepare bell peppers by slicing off tops and removing seeds. Drizzle insides with olive oil.
  8. Spoon filling into each pepper and place upright in a baking dish.
  9. Cover with aluminum foil and bake for 35 minutes.
  10. Remove foil, sprinkle Monterey Jack cheese on top, and bake uncovered for an additional 10 minutes.
  11. Let cool briefly, garnish with parsley, and serve warm.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 27gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 150mgCalcium: 20mgIron: 15mg

Notes

For the best results, pre-cook rice, choose fresh peppers, and avoid overstuffing. Store leftovers properly for best texture.

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