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–+ servings

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

Delicious Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack, perfect for dinner and customizable for everyone.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Substitute with lentils or plant-based meat for vegetarian option.
  • 2 cups Rice Cooked, use white or brown.
  • 1 cup Monterey Jack Cheese Substitute with cheddar or mozzarella if desired.
  • 1 medium Onion Chopped, use yellow or sweet onions.
  • 2 cloves Garlic Minced, fresh preferred.
  • 2 tablespoons Tomato Paste
  • 1 can Canned Diced Tomatoes Include juice.
  • 1 teaspoon Dried Oregano Substitutes can include basil or Italian seasoning.
  • to taste Kosher Salt
  • to taste Black Pepper
For the Peppers
  • 4 Bell Peppers Assorted colors, cut in half.

Equipment

  • Skillet
  • baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil and sauté chopped onion for about 7 minutes until soft.
  3. Add minced garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Add ground beef, cooking for about 6 minutes until no longer pink.
  5. Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Simmer for 5 minutes.
  6. Prepare bell peppers by cutting in half and removing seeds; drizzle with olive oil and salt.
  7. Stuff the bell peppers with the filling mixture until heaping.
  8. Cover the dish with foil and bake for 35 minutes.
  9. Remove foil, top with Monterey Jack cheese, and bake uncovered for an additional 10 minutes.
  10. Let cool slightly, garnish with parsley, and serve warm.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 450IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

For best results, prepare and stuff the peppers a day in advance and refrigerate until ready to bake.

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