Stuffed Bell Peppers with Beef & Rice

Serves 4 · 25 min prep · 55 min cook

Ingredients

• 4 large bell peppers (mixed colors)
• 1 lb lean ground beef
• 1.5 cups cooked long-grain white rice
• 1 medium yellow onion
• 3 garlic cloves
• 1 jalapeño
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1.5 cups shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Slice the tops off the bell peppers and pull out the seeds and membranes. If needed, trim a thin slice from the bottoms so they stand upright in a baking dish without tipping.
2. 2Bring a large pot of salted water to a boil. Blanch the hollowed peppers for 3 to 4 minutes until they just begin to soften but still hold their shape. Drain upside down on a towel so excess water runs out.
3. 3Finely dice the onion, mince the garlic, and finely chop the jalapeño (remove seeds for less heat). Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 4 minutes, then add garlic and jalapeño and cook 1 minute more until fragrant.
4. 4Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook 6 to 8 minutes until no pink remains and the meat is lightly browned. Drain excess fat if needed.
5. 5Stir in the chili powder, cumin, oregano, salt, and black pepper. Add the diced tomatoes with their juices and the tomato paste. Simmer 3 to 4 minutes until the mixture thickens slightly and smells rich.
6. 6Remove the skillet from heat and fold in the cooked rice and half of the shredded cheddar until everything is evenly combined and the cheese starts to melt into the filling.
7. 7Arrange the blanched peppers upright in a lightly oiled 9x13-inch baking dish. Pack each pepper generously with the beef-and-rice mixture, mounding it slightly above the rim.
8. 8Sprinkle the remaining cheddar over the tops. Pour a thin layer of water into the bottom of the dish to create steam. Cover loosely with foil and bake 25 minutes.
9. 9Uncover and bake another 10 to 12 minutes until the cheese is bubbly and golden and the peppers are fully tender when pierced with a knife. Rest 5 minutes, then garnish with chopped parsley and serve hot.