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

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3.9 from 3 reviews

These classic stuffed peppers feature bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and aromatic seasonings, topped with melted Monterey Jack cheese. Baked until tender and bubbly, this hearty dish makes for a comforting and satisfying meal perfect for family dinners.

Ingredients

For the filling:

  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp. tomato paste
  • 1 lb. ground beef
  • 1 1/2 cups cooked white or brown rice
  • 1 (14.5-oz.) can diced tomatoes
  • 1 1/2 tsp. dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For assembly:

  • 6 bell peppers, tops and cores removed
  • 1 cup shredded Monterey Jack cheese
  • Chopped fresh parsley, for serving

Instructions

  1. Prepare the skillet filling: Arrange a rack in the center of the oven and preheat it to 400°F. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and tomato paste, cooking until fragrant for about 1 minute more. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, approximately 6 minutes.
  2. Add rice and tomatoes: Stir in the cooked rice and diced tomatoes. Season with dried oregano, kosher salt, and freshly ground black pepper to taste. Let the mixture simmer, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
  3. Prepare the peppers: Arrange the hollowed-out bell peppers cut side up in a 13″ x 9″ baking dish. Drizzle the peppers with additional olive oil for moisture and flavor. Spoon the beef and rice mixture evenly into each pepper. Cover the baking dish tightly with aluminum foil to trap steam.
  4. Bake the stuffed peppers: Place the covered dish in the preheated oven and bake until the peppers are tender, about 35 minutes. Remove the foil, sprinkle shredded Monterey Jack cheese evenly over the tops, and bake uncovered until the cheese is melted and bubbly, approximately 10 minutes more.
  5. Garnish and serve: Remove the peppers from the oven and sprinkle chopped fresh parsley over them before serving for a fresh, vibrant finish.

Notes

  • For a vegetarian variation, substitute the ground beef with a plant-based protein or cooked lentils.
  • Use brown rice for a nuttier flavor and added fiber.
  • Bell peppers of any color can be used, though red, yellow, and orange offer a sweeter taste.
  • Make sure to remove seeds and membranes from the peppers to make filling easier and improve texture.
  • Leftovers can be refrigerated up to 3 days and reheated in an oven or microwave.

Find it online: https://cookedbysarah.com/stuffed-bell-peppers-with-ground-beef-rice-and-monterey-jack-recipe/