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–+ servings

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

Enjoy these Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack – a comforting meal perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb ground beef can substitute with ground turkey or lentils
  • 1 cup brown rice can replace with white rice or quinoa
  • 1 cup Monterey Jack cheese alternatives include cheddar or pepper jack
  • 1 medium onion can substitute with shallots or leeks
  • 2 cloves garlic can use garlic powder if necessary
  • 2 tablespoon tomato paste or fresh tomatoes if preferred
  • 1 can diced tomatoes fresh diced tomatoes can also work
  • 1 teaspoon dried oregano can substitute with Italian herbs or basil
  • 1 teaspoon kosher salt or sea salt
  • 1 teaspoon black pepper or freshly cracked pepper
  • 1 tablespoon olive oil can substitute with avocado or canola oil
For the Bell Peppers
  • 4 bell peppers any color based on preference

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 a tablespoon of olive oil over medium heat. Add chopped onion and sauté for about 7 minutes until soft.
  3. Add minced garlic and tomato paste to the skillet. Cook for an additional minute, stirring constantly.
  4. Incorporate the ground beef, breaking it apart and cooking for about 6 minutes until browned.
  5. Stir in the cooked brown rice, diced tomatoes, dried oregano, salt, and pepper. Simmer for about 5 minutes.
  6. Prepare the bell peppers by cutting the tops off and removing the seeds. Drizzle olive oil on the outside.
  7. Stuff the beef and rice mixture into each bell pepper, packing it gently but firmly.
  8. Cover the baking dish with foil and bake for 35 minutes.
  9. Remove the foil and sprinkle Monterey Jack cheese on the tops of the peppers. Bake uncovered for an additional 10 minutes.
  10. Let cool for a few minutes and sprinkle with chopped parsley before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

For best results, ensure your filling is moist but not runny to avoid soggy peppers. Prepping the filling a day in advance helps save time on busy nights.

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