This delicious stuffed peppers recipe is a quick, hearty, and comforting meal perfect for busy weeknights or a cozy family dinner. Packed with flavorful beef, tender rice, and gooey melted cheese, it’s as satisfying as it is simple. Plus, you can easily customize it with everyday ingredients you have on hand for a flexible, fuss-free dish!
Recipe Ingredients:
- 6 large red, orange or yellow bell peppers
- 3 tablespoons olive oil
- 1 pound ground beef
- 2 medium onions, chopped
- 4 cloves garlic, finely grated
- 2 teaspoons thyme leaves
- Kosher salt and freshly ground black pepper
- 4 plum tomatoes, cored and cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 cups cooked rice
- 2 cups shredded Muenster cheese
How To Make Stuffed Peppers Recipe?
- Prepare the peppers: Trim the bottoms of the peppers slightly if they don’t sit upright. Slice off the tops about 1.25 cm (1/2 inch) down, remove the stems, and finely chop the remaining tops. Scoop out seeds and membranes. Place peppers in a microwave-safe bowl with 120 ml (1/2 cup) water, cover with plastic wrap, and microwave on high for 12 minutes. Uncover and set aside.
- Cook the beef: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the ground beef in an even layer and cook undisturbed for 3 minutes. Stir, breaking up clumps, and cook for another 6–8 minutes until browned. Use a slotted spoon to transfer the beef to a bowl.
- Prepare the vegetable mix: Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil, chopped pepper tops, onions, garlic, thyme, salt, and pepper to the skillet. Cook for 10–12 minutes, stirring occasionally, until softened but not browned.
- Combine with tomatoes and liquids: Add the diced tomatoes and cook for 7 minutes, stirring, until softened and most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute until it turns brick red. Pour in the wine, simmer for 6–8 minutes until reduced and thickened, then add the chicken broth and bring to a boil. Remove from heat.
- Assemble the filling: Combine the cooked beef, vegetable mixture, and cooked rice in a large bowl. Stir well and season to taste with additional salt and pepper.
- Stuff the peppers and bake: Preheat the oven to 230°C / 450°F. Place the peppers cut-side up in a 33×23 cm (13×9 inch) baking dish. Spoon the filling into the peppers, pressing gently. Bake for 15 minutes. Sprinkle shredded cheese over the peppers and bake for another 10–12 minutes, or until the cheese is melted and golden.
- Serve and enjoy: Allow the peppers to cool slightly before serving. Perfect for any occasion!
Recipe Tips:
- Prep the Peppers Properly: Make sure to microwave the peppers as instructed. This step softens them, ensuring they bake evenly and stay tender without becoming mushy.
- Don’t Overfill: Be gentle when stuffing the peppers to avoid splitting the sides. Press the filling lightly to fit but don’t force it.
- Use Fresh Ingredients: For the best flavor, use fresh garlic, ripe tomatoes, and aromatic thyme. Fresh ingredients elevate the dish to a whole new level.
- Season As You Go: Taste the filling before stuffing the peppers to adjust the seasoning. This guarantees every bite is perfectly balanced.
- Let Them Cool Slightly: After baking, let the peppers rest for a few minutes. This helps the flavors meld and makes them easier to handle while serving.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover stuffed peppers cool to room temperature. Once cooled, place them in an airtight container and store them in the fridge for up to 4 days.
- Freeze: Allow the stuffed peppers to cool completely, then wrap each one tightly in plastic wrap or foil and place them in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 160°C / 320°F. Place the stuffed peppers in the basket and heat for 6–8 minutes until warmed through.
Nutrition Facts
- Calories: 236
- Total Fat: 12g
- Saturated Fat: 5.3g
- Cholesterol: 48mg
- Sodium: 234mg
- Potassium: 393.3mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2.2g
- Sugars: 3.3g
- Protein: 16g
Check out More Recipes:
The Best Stuffed Peppers
Description
This delicious stuffed peppers recipe is a quick, hearty, and comforting meal perfect for busy weeknights or a cozy family dinner. Packed with flavorful beef, tender rice, and gooey melted cheese, it’s as satisfying as it is simple. Plus, you can easily customize it with everyday ingredients you have on hand for a flexible, fuss-free dish!
Ingredients
Instructions
- Prepare the peppers: Trim the bottoms of the peppers slightly if they don’t sit upright. Slice off the tops about 1.25 cm (1/2 inch) down, remove the stems, and finely chop the remaining tops. Scoop out seeds and membranes. Place peppers in a microwave-safe bowl with 120 ml (1/2 cup) water, cover with plastic wrap, and microwave on high for 12 minutes. Uncover and set aside.
- Cook the beef: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the ground beef in an even layer and cook undisturbed for 3 minutes. Stir, breaking up clumps, and cook for another 6–8 minutes until browned. Use a slotted spoon to transfer the beef to a bowl.
- Prepare the vegetable mix: Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil, chopped pepper tops, onions, garlic, thyme, salt, and pepper to the skillet. Cook for 10–12 minutes, stirring occasionally, until softened but not browned.
- Combine with tomatoes and liquids: Add the diced tomatoes and cook for 7 minutes, stirring, until softened and most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute until it turns brick red. Pour in the wine, simmer for 6–8 minutes until reduced and thickened, then add the chicken broth and bring to a boil. Remove from heat.
- Assemble the filling: Combine the cooked beef, vegetable mixture, and cooked rice in a large bowl. Stir well and season to taste with additional salt and pepper.
- Stuff the peppers and bake: Preheat the oven to 230°C / 450°F. Place the peppers cut-side up in a 33×23 cm (13×9 inch) baking dish. Spoon the filling into the peppers, pressing gently. Bake for 15 minutes. Sprinkle shredded cheese over the peppers and bake for another 10–12 minutes, or until the cheese is melted and golden.
- Serve and enjoy: Allow the peppers to cool slightly before serving. Perfect for any occasion!
Notes
- Prep the Peppers Properly: Make sure to microwave the peppers as instructed. This step softens them, ensuring they bake evenly and stay tender without becoming mushy.
- Don’t Overfill: Be gentle when stuffing the peppers to avoid splitting the sides. Press the filling lightly to fit but don’t force it.
- Use Fresh Ingredients: For the best flavor, use fresh garlic, ripe tomatoes, and aromatic thyme. Fresh ingredients elevate the dish to a whole new level.
- Season As You Go: Taste the filling before stuffing the peppers to adjust the seasoning. This guarantees every bite is perfectly balanced.
- Let Them Cool Slightly: After baking, let the peppers rest for a few minutes. This helps the flavors meld and makes them easier to handle while serving.
The Best Stuffed Peppers