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This classic stuffed peppers recipe transforms ordinary bell peppers into a complete meal packed with savory ground beef, fluffy rice, and melty cheese. My family requests these colorful vessels of comfort food at least twice a month, especially during busy weeknights when we need something substantial but not complicated.
I discovered this recipe during a particularly chaotic season with three sports schedules to juggle, and it quickly became our Wednesday night tradition. The kids actually cheer when they see the peppers roasting in the oven.
Ingredients
- Ground beef 90% lean provides the perfect balance of flavor and texture without excess grease. Choose high quality grass-fed if possible for better flavor.
- Baking soda might seem unusual but this tenderizes the meat beautifully. Do not skip this game-changing step.
- Bell peppers red, orange or yellow varieties offer sweeter flavor than green peppers. Look for firm peppers with shiny skin.
- Extra virgin olive oil adds richness and helps peppers roast perfectly. Use a good quality oil for best results.
- Yellow onion creates the aromatic base. Choose a medium one with tight, papery skin.
- Garlic fresh cloves provide essential flavor. Mince just before using for maximum potency.
- Spices chili powder, cumin and oregano create depth without overwhelming heat. Toast them briefly in the pan for enhanced flavor.
- Tomato sauce binds everything together with tangy richness. Look for varieties without added sugar.
- Cooked rice adds hearty texture and helps stretch the filling. Use leftover rice from another meal for convenience.
- Cheese creates that irresistible golden topping. Freshly grated melts more smoothly than pre-shredded varieties.
Step-by-Step Instructions
- Prepare the meat
- Mix ground beef with salt and baking soda using your hands until well incorporated. Let this sit for 20 minutes while preparing other ingredients. This critical step breaks down proteins for incredibly tender meat instead of tough crumbles.
- Prep the peppers
- Cut peppers in half lengthwise from stem to bottom and remove seeds and membranes. Place in baking dish cut side up, drizzle with olive oil and sprinkle with salt. This pre-roasting step ensures they will be perfectly tender when the dish is complete.
- Roast the pepper shells
- Place peppers in 425°F oven for about 20 minutes until they begin to soften and slightly brown at the edges. They should remain firm enough to hold their shape. Some liquid will collect inside which adds flavor.
- Create the filling
- Heat oil in a skillet over medium heat and cook onions until translucent and soft, about 3 to 4 minutes. Add garlic and cook just until fragrant, about 1 minute. Be watchful as garlic burns quickly. Add seasoned beef mixture, spices and increase heat to medium high. Break meat apart while cooking until mostly browned, about 4 to 5 minutes.
- Finish the filling
- Add tomato sauce to the meat mixture and bring to a brief boil. Reduce heat and simmer until meat is completely cooked through, about 2 to 3 minutes. Remove from heat and stir in cooked rice and 3/4 cup cheese until well combined and cheese melts into the mixture.
- Stuff and bake
- Spoon the filling generously into the par-baked pepper halves, mounding slightly on top. Sprinkle remaining cheese over the tops and return to the oven for 10 to 15 minutes until everything is hot and the cheese forms an irresistible golden crust.
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The baking soda trick with the ground beef has revolutionized not just this recipe but all my ground beef dishes. My grandmother taught me this technique when I was struggling with tough meat in my early cooking days, explaining it was how her mother made extra-tender meatballs during the Depression when they could only afford tougher cuts.
Make-Ahead Magic
These stuffed peppers might actually taste better the next day after flavors have had time to meld together. Prepare everything up to the final cheese topping, then refrigerate for up to 2 days. When ready to serve, simply top with cheese and bake until heated through. This makes them perfect for Sunday meal prep to enjoy midweek when time is tight.
Customization Options
This recipe welcomes creative adaptations based on what you have available. Swap ground turkey or chicken for beef to lighten things up, or use plant-based meat alternatives for a vegetarian version. The rice can be replaced with quinoa, cauliflower rice, or even cooked lentils depending on your dietary preferences. For additional vegetables, fold diced zucchini, spinach, or corn into the filling mixture.
Serving Suggestions
These colorful stuffed peppers create a beautiful presentation on their own, but they pair wonderfully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich filling. For heartier appetites, serve alongside crusty bread for sopping up any extra sauce. A dollop of sour cream or Greek yogurt on top adds a cool, tangy finish that elevates the entire dish.
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Common Questions
- → Can I use a different type of meat in these stuffed peppers?
Absolutely! While the recipe calls for ground beef, you can substitute ground turkey, chicken, or even plant-based meat alternatives. Just maintain the same cooking technique, including the tenderizing step with salt and baking soda if using beef or other ground meats.
- → Why does the recipe call for baking soda with the ground beef?
The baking soda helps tenderize the beef by raising its pH level, which prevents proteins from bonding too tightly during cooking. This results in meat that stays more tender and juicy rather than becoming tough or dry.
- → Can I use green bell peppers instead of red, yellow, or orange?
Yes, you can use green bell peppers. Keep in mind that green peppers have a slightly more bitter flavor compared to their red, yellow, or orange counterparts, which are sweeter as they've ripened longer. The cooking method remains the same regardless of color.
- → How do I know when the stuffed peppers are done cooking?
The stuffed peppers are done when the filling is heated through and the cheese on top is completely melted and bubbling. The peppers themselves should be tender but still hold their shape. If you're using a meat thermometer, the internal temperature of the filling should reach 165°F.
- → What can I serve with stuffed peppers?
Stuffed peppers are essentially a complete meal on their own, containing protein, vegetables, and grains. However, they pair nicely with a simple green salad, steamed vegetables, or crusty bread. A light tomato soup can also make an excellent starter.
- → Can I make these stuffed peppers vegetarian?
Definitely! Substitute the ground beef with plant-based meat alternatives, or use a mixture of chopped mushrooms, walnuts, and beans for texture and protein. Black beans, lentils, or chickpeas work particularly well. Maintain the same seasoning profile for flavor.