Description
Delicious stuffed bell peppers filled with a savory mixture of ground beef, rice, vegetables, and melted pepper jack cheese, baked to perfection for a comforting and hearty meal.
Ingredients
Scale
Rice and Vegetables
- 1/2 cup long grain white rice
- 1 cup water
- 6 medium bell peppers (any color)
- 1 medium white onion, diced
- 3 teaspoons minced garlic
- 1 (15 ounce) can diced tomatoes, drained
- 1 cup frozen corn
Meat and Seasoning
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Cheese
- 1 1/2 cups shredded pepper jack cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) and lightly grease a 9×13-inch baking pan to prepare for the bell peppers.
- Cook Rice: In a small saucepan, combine 1/2 cup long grain white rice and 1 cup water. Bring to a boil over high heat, then reduce to medium-low, cover, and let simmer until the water is fully absorbed, about 15 minutes.
- Prepare Bell Peppers: Trim the tops off the 6 bell peppers and remove the seeds and membranes inside. Place the peppers cut side up in the prepared baking pan and bake in the oven for 10 to 15 minutes to soften slightly.
- Cook Ground Beef Mixture: While the peppers bake, heat a 12-inch skillet over medium-high heat. Cook 1 pound ground beef with the diced onion until the beef is browned and onions soften, about 5 minutes. Drain any excess fat. Add minced garlic and cook for an additional minute until fragrant.
- Mix Filling: Remove the skillet from heat. Stir in the drained diced tomatoes, cooked rice, frozen corn, Worcestershire sauce, salt, black pepper, and 1 cup of shredded pepper jack cheese until everything is evenly combined.
- Stuff Peppers: Take the bell peppers out of the oven. Spoon the beef and rice mixture into each pepper, filling them completely. Sprinkle the remaining 1/2 cup shredded pepper jack cheese evenly over the tops of the stuffed peppers.
- Bake to Finish: Return the stuffed peppers to the oven and bake uncovered for 30 minutes, or until the cheese on top is bubbly and golden browned.
Notes
- To reduce sodium, use low-sodium diced tomatoes and adjust salt accordingly.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternative.
- Feel free to vary the cheese type based on preference; mozzarella or cheddar work well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed peppers covered with foil in the oven at 350°F for 15-20 minutes or until warmed through.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: stuffed bell peppers, ground beef recipe, baked stuffed peppers, rice stuffed peppers, comfort food, easy dinner
