Classic Stuffed Peppers

Pepper stuffed with uncooked rice, ground beef, Monterey Jack cheese, diced tomatoes, chopped onions, and herbs and spices? It’s such a delicious and flavorful food! It’s classic yet incredibly good. That’s why it’s added to “must-serve” food list of my family every Friday’s night. Sometimes, we serve it at weekend gatherings and it actually fits the taste of our guests. Then, I’m happy to share its recipe to you guys.

I’m first recommended these Classic Stuffed Peppers by my mom. She is a good cook and a homemade food lover as well. She always help me when I have no idea for what to make for meal. Actually, she helps me to deal with my cooking time much easily, and sometimes, get fun with it. When I give these stuffed pepper a try, I find it worth, then, make it more often.

If you are a big fan of stuffed peppers, you should never miss these classic stuffed peppers. Ready in an hour and 20 minutes, these are suitable for weekend meals when you have more time for cooking. For those who are trying cutting carbs at meal, just replace brown rice with cauliflower rice. Enjoy!

Classic Stuffed Peppers

Recipe by GenevaWatsonCourse: Main, AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Pepper stuffed with uncooked rice, ground beef, Monterey Jack cheese, diced tomatoes, chopped onions, and herbs and spices? It’s such a delicious and flavorful food! It’s classic yet incredibly good. That’s why it’s added to “must-serve” food list of my family every Friday’s night.

Ingredients

• 1 lb. ground beef

• 1/2 c. uncooked rice

• 6 bell peppers, tops and cores removed

• 1 c. shredded Monterey jack

• 1 (14.5-oz.) can diced tomatoes

• 2 tbsp. extra-virgin olive oil, plus more for drizzling

• 1 medium onion, chopped

• 1 tbsp. tomato paste

• 3 cloves garlic, minced

• 1 tsp. dried oregano

• Kosher salt

• Freshly ground black pepper

• Freshly chopped parsley, for garnish

Directions

• Preheat oven to 400°F.
• Prepare rice according to package instructions.
• Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in tomato paste and garlic; continue to cook until fragrant, about 1 minute more.
• Add ground beef; breaking up into small pieces with a wooden spoon. Cook until no longer pink, about 6 minutes. Drain fat.
• Return beef mixture to skillet. Stir in cooked rice and diced tomatoes.
• Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
• Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Stuff with beef mixture and top with Monterey jack.
• Cover baking dish with foil and bake for about 35 minutes, until peppers are tender. Remove foil and continue to bake until cheese is bubbly,10 minutes more.
• Garnish with parsley. Serve!