Stuffed peppers are such a nostalgic dish for me—like a hug on a plate. Imagine biting into a vibrant bell pepper, stuffed with savory ground beef and seasoned just right; it’s like uncovering a hidden treasure. I remember my mom making these on chilly autumn evenings, the aroma filling the house with warmth and anticipation, and somehow, every bite feels like home.
Steps
- Preheat your oven to 425°F and place a rack in the middle. In a bowl, mix ground beef with 1 teaspoon salt and baking soda, then let it rest for 20 minutes.
- Slice the bell peppers in half from top to bottom and remove their seeds and membranes. Arrange them cut side up in a baking dish, drizzle with oil, and sprinkle with remaining salt.
- Roast the peppers in the oven for around 20 minutes until they are slightly browned and tender-crisp. Meanwhile, heat oil in a skillet and cook the onion until soft, then add garlic and cook for another minute without browning.
- Add the beef mixture and spices to the skillet, cooking until the beef is nearly done. Stir in tomato sauce, bring to a boil, then simmer until the beef is fully cooked.
- Mix in cooked rice and a portion of the cheese until the cheese melts. Remove the skillet from the heat.
- Fill the roasted pepper halves with the beef mixture, top with the remaining cheese, and return them to the oven.
- Roast for an additional 10 to 15 minutes until the filling is hot and the cheese is bubbly, then serve.
Ingredients
- 1 pound of 90% lean ground beef
- 1¼ teaspoons of salt, divided
- Heaping ¼ teaspoon of baking soda
- 3 large bell peppers (red, yellow, or orange), halved and cored
- 3 tablespoons of extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves of garlic, minced
- 1½ teaspoons of chili powder
- ½ teaspoon of ground cumin
- ¼ teaspoon of dried oregano
- 1 (8-oz) can of tomato sauce
- 1 cup of cooked rice (or quinoa or any grain of choice)
- 1½ cups of shredded Monterey Jack or Cheddar Jack cheese
Nutritional Values
Calories: 2286 | Fat: 144 g | Saturated fat: 54 g | Carbohydrates: 102 g | Sugar: 36 g | Fiber: 18 g | Protein: 144 g | Sodium: 3876 mg | Cholesterol: 444 mg
FAQ
- Can I make stuffed peppers ahead of time?
- Yes, you can prepare the peppers and fill them with the beef mixture up to two days in advance. Store them in the refrigerator or freeze them for up to three months. When ready to serve, if frozen, defrost overnight in the fridge, cover with foil, and bake at 425°F for about 15 minutes. Then, add cheese and bake for another 5 minutes until the filling is heated and the cheese is melted.
- What type of bell peppers should I use for stuffed peppers?
- Opt for bright, shiny, and firm bell peppers without any wrinkles or soft spots. Red, orange, or yellow peppers are recommended for their sweet flavor, while green peppers are less ripe and can taste slightly bitter.
- How do I tenderize the beef for stuffed peppers?
- To tenderize the beef, mix it with salt and baking soda in a bowl and let it sit for 20 minutes. This process raises the pH of the meat, helping to retain moisture and making the beef more tender.
- Is this recipe adaptable for a gluten-free diet?
- Yes, this recipe can be made gluten-free. Ensure that all ingredients, particularly any pre-packaged items, are gluten-free by checking the labels. Most of the ingredients should be naturally gluten-free or have gluten-free alternatives available.
Tips
- Tenderize the Beef: Enhance the tenderness of the ground beef by mixing it with salt and baking soda, allowing it to rest for 20 minutes. This technique helps retain moisture and results in a more succulent filling.
- Roast the Peppers: Instead of boiling, roast the pepper halves to achieve a richer flavor with less cleanup. Ensure they are tender-crisp before adding the filling for the best texture.
- Customize the Ingredients: Feel free to experiment with different types of meat, grains, and cheeses to tailor the stuffed peppers to your taste preferences. This recipe is adaptable, allowing for new flavor combinations.
- Make-Ahead Option: You can prepare the peppers and filling in advance, refrigerating or freezing them for later. When ready to serve, simply reheat and top with cheese for a quick and easy meal.
Equipment
- 9×13-inch baking dish
- Large nonstick skillet
