We have a soft spot for stuffed peppers. This versatile vegetable is one of our favourites for creating new and interesting dishes with. Peppers are the ideal vessel since they are sturdy enough to retain their form, large enough to accommodate a sizable amount of filling, and receptive to a wide range of flavours.
However, we don’t think you can top this traditional recipe. You may use whatever fillings you like (or happen to have in the fridge); here we’re using meaty tomato rice and shredded Monterey Jack cheese.
You can use any ground meat you prefer (pork, turkey, chicken, or even Italian sausage!) and whatever melted cheese you like in place of the ground beef.
How Should I Clean and Cut the Peppers to Stuff them?
It couldn’t be easier! You can remove the core and seeds by slicing off the top (we like to use a small paring knife to create a circle around the stem, like you might when carving a pumpkin).
When Filling Peppers, is Cooking Necessary?
We’d rather you didn’t, but you can. It’s simpler to stuff the peppers when they’re still raw, and that also helps them keep some of their texture after baking. Tenderness is key, but they can’t be soggy or mushy.
How Long Should You Bake Stuffed Peppers?
In this recipe, the peppers are baked for 35 minutes with foil on top to allow for even baking and steaming, until soft; the last 10 minutes are spent without foil to allow the cheese to brown and bubble.
Can I Pre-Make these?
Absolutely! Peppers can be chopped and cored a day in advance and stored in the refrigerator in an airtight container. Follow the recipe’s instructions for making the filling, and then put it in the fridge in a sealed container. Simply fill and bake till soft when ready to serve!
Ingredients:
- 1/2 c. uncooked rice
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2 tbsp. tomato paste
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 c. shredded Monterey jack
- Freshly chopped parsley, for garnish
Directions:
- Put in a 400 degree oven. Cook the rice as directed on the package in a small saucepan. Oil should be heated in a big skillet over a medium flame. For about 5 minutes, cook the onion until it is tender. Cook the paste and garlic for a further minute, stirring frequently, until the mixture is aromatic. Toss in the ground beef and simmer for 6 minutes, stirring occasionally with a wooden spoon, until it loses its pink colour. Trim the fat.
- Put the steak back in the pan and add the cooked rice and diced tomatoes. Add some salt, pepper, and oregano for flavour. Simmer for about 5 minutes, or until some of the liquid has evaporated.
- Oil a 9-by-13-inch baking dish and lay the peppers in it, cut side up. Fill each pepper with the meat mixture, sprinkle with Monterey jack, and bake covered in foil for 30 minutes.
- Peppers need around 35 minutes in the oven to get soft. Remove the lid and bake for a further 10 minutes, or until the cheese is melted and bubbling.
- Serve with a sprinkle of chopped parsley on top.
