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Stuffed Peppers
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By Jenn Segal
FEBRUARY 17, 2022      450 COMMENTS

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Classic stuffed peppers "lled with ground

beef, rice, tomato sauce, and cheese
make an easy weeknight supper.

Almost every cuisine has a version of

stuffed peppers, or hollowed bell
peppers $lled with meat, tomato sauce,
vegetables, rice and cheese. In the US,
the dish undeniably retro – in fact, the
most popular internet recipe comes
from the one and only Betty Crocker.
Here, I’ve given the classic recipe a little
update by quickly tenderizing the beef
before cooking and seasoning it with
Southwestern spices, which
complement the sweetness of the bell
peppers perfectly. at said, the recipe
is endlessly versatile; you can change up
the meat, spices, grain, or cheese to give
the dish a whole new spin. is version
goes nicely with cornbread.

e peppers need to be par-cooked

before $lling so that they cook through.
Many recipes call for boiling the
peppers $rst, but I prefer to roast them
– more %avor and less cleanup! e best
way is to slice the peppers in half from
the stem end down through the base,
remove all the seeds and membranes,
and then roast the halves until they’re
tender-crisp.

WHAT YOU’LL NEED TO MAKE

STUFFED PEPPERS

When selecting bell peppers, look for

peppers that are bright, shiny and $rm.
ey should not have wrinkled skin,
so spots, or moldy stems. I prefer red,
orange, or yellow peppers; green
peppers are unripe and have an
unpleasant, somewhat bitter taste. (If
le to fully ripen, green peppers will
eventually turn another color, and the
%avor will become increasingly sweet.)
Bell peppers keep for up to a week in
the refrigerator crisper drawer.

STEP-BY-STEP INSTRUCTIONS

Tenderize the beef: In a medium bowl,

add the beef, 1 teaspoon of the salt, and
the baking soda.

Use your hands to mix until evenly

combined, and let the mixture sit for 20
minutes while you continue with the
recipe. As it rests, the baking soda
raises the pH of the meat, helping to
lock in moisture and making the beef
tender. (I use this tenderizing technique
in many ground beef recipes, including
beef enchiladas, beef chili, and
shepherd’s pie.)

Slice the peppers in half from the stem

end down through the base.

Remove all the seeds and membranes.

Place the peppers, cut side up, in a

9×13-inch baking dish; drizzle with 1
tablespoon of the oil and sprinkle with
the remaining salt. Roast the peppers
for about 20 minutes, until slightly
browned and tender-crisp. A bit of
liquid will accumulate in the bottom of
the peppers; that’s okay.

Meanwhile, heat the remaining 2

tablespoons of oil over medium heat in
a large nonstick skillet. Add the onion
and cook, stirring frequently, until so
and translucent, 3 to 4 minutes.

Add the garlic and cook 1 minute more;

do not brown.

To the skillet, add the ground beef

mixture, chili powder, cumin, and
oregano and increase the heat to
medium high.

Cook, breaking the meat up with a

wooden spoon, until the meat is
browned and almost cooked through, 4
to 5 minutes. Add the tomato sauce and
bring to a boil.

Reduce the heat to medium low and

cook, uncovered, until the meat is
cooked through, 2 to 3 minutes. Add
the cooked rice and 3/4 cup of the
cheese.

Stir until melted and remove the skillet

from the heat.

Remove the peppers from the oven and

spoon the meat $lling evenly into the
peppers. Sprinkle with the remaining
3/4 cup cheese and place back in the
oven.

Roast for 10 to 15 minutes, until the

$lling is hot and the cheese is melted
and bubbling, and serve.

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RECIPE COMMENTS ADD

Stuffed Peppers 

By Jenn Segal METRIC CUP MEASURES

Classic stuffed peppers "lled with ground

beef, rice, tomato sauce, and cheese make
an easy weeknight supper.

Servings: 4 to 6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes

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INGREDIENTS

1 pound 90% lean ground beef

1¼ teaspoons salt, divided
Heaping ¼ teaspoon baking soda
3 large red, yellow, or orange bell peppers,
cut in half from the stem to the bottom
and cored
3 tablespoons extra-virgin oil
1 medium yellow onion, $nely chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
1 (8-oz) can tomato sauce
1 cup cooked rice, quinoa, or any grain
1½ cups shredded Monterey Jack or
Cheddar Jack cheese

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INSTRUCTIONS

Preheat the oven to 425°F and set an oven

rack in the middle position.

Tenderize the beef: In a medium bowl,

using your hands, mash the beef with 1
teaspoon of the salt and the baking soda.
Let sit for 20 minutes while you continue
with the recipe.

Line a 9x13-inch baking dish with

aluminum foil for easy clean-up, if you
like. Place the peppers, cut side up, in the
baking dish; drizzle with 1 tablespoon of
the oil and sprinkle with the remaining ¼
teaspoon salt.

Roast the peppers for about 20 minutes,

until slightly browned and tender-crisp. A
bit of liquid will accumulate in the bottom
of the peppers; that's okay.

Meanwhile, heat the remaining 2

tablespoons of oil over medium heat in a
large nonstick skillet. Add the onion and
cook, stirring frequently, until so and
translucent, 3 to 4 minutes. Add the garlic
and cook 1 minute more; do not brown.
Add the ground beef mixture, chili
powder, cumin, and oregano and increase
the heat to medium high. Cook, breaking
the meat up with a wooden spoon, until
the meat is browned and almost cooked
through, 4 to 5 minutes. Add the tomato
sauce and bring to a boil; reduce the heat
to medium low and cook, uncovered, until
the meat is cooked through, 2 to 3
minutes. Add the cooked rice and ¾ cup
of the cheese, and stir until melted.
Remove the skillet from the heat.

Remove the peppers from the oven and

spoon the meat $lling evenly into the
peppers. Sprinkle with the remaining ¾
cup cheese and place back in the oven.
Roast for 10 to 15 minutes, until the $lling
is hot and the cheese is melted and
bubbling, and serve.

Make-Ahead Instructions: e peppers

can be partially cooked and $lled with the
beef mixture up to 2 days ahead of time
and refrigerated, or frozen in an airtight
container for up to 3 months. When ready
to serve, defrost overnight in the
refrigerator if frozen, cover the dish with
foil, and bake in a 425°F-oven for about 15
minutes. Remove the dish from the oven
and remove and discard the foil. Top the
peppers with the cheese and place back in
the oven for about 5 minutes, or until the
$lling is heated through and the cheese is
melted.

PAIR WITH

Simple Cornbread
Recipe

NUTRITION INFORMATION

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Per serving (6 servings)

Serving size: One 1/2 pepper

Calories: 381
Fat: 24 g
Saturated fat: 9g
Carbohydrates: 17 g
Sugar: 6g
Fiber: 3g
Protein: 24 g
Sodium: 646 mg
Cholesterol: 74 mg

Nutritional Data Disclaimer

GLUTEN-FREE ADAPTABLE NOTE

To the best of my knowledge, all of the

ingredients used in this recipe are gluten-free or
widely available in gluten-free versions. ere is
hidden gluten in many foods; if you're following
a gluten-free diet or cooking for someone with
gluten allergies, always read the labels of your
ingredients to verify that they are gluten-free.

SEE MORE RECIPES:

Beef, Lamb, Veal & Pork, Dinner,

Gluten-Free Adaptable, Tex-Mex

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I'm Jenn Segal - Classically Trained Chef,

Cookbook Author & Busy Mom

Once upon a time, I went to culinary school and

worked in fancy restaurants. Now, I’m cooking for my
family and sharing all my tested & perfected recipes
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