How to Make Stuffed Bell Peppers With Ground Beef
Spring to Recipe
These archetype stuffed bell peppers are filled with rice, browned ground beef, a succulent spice blend, and cheese. Stuffed peppers make a satisfying and easy weeknight meal!
This post is sponsored by BUBBL'R.
Stuffed Bell Peppers With Basis Beef
These stuffed bell peppers are quick and easy, and packed full of succulent flavor.
The fire roasted tomatoes mix with the homemade spice alloy to season the rice perfectly. That'due south paired with browned ground beef and shredded cheese to make the most incredible filling.
The peppers are perfectly tender without beingness soggy, and that's actually the key to this dish. Perfectly cooked peppers make all the difference when y'all're baking stuffed bell peppers.
I've partnered up with BUBBL'R to bring you lot this salubrious dinner recipe. I love enjoying a refreshing can of their pomegranate acai refresh'r flavor while I'thousand cooking this meal. You tin detect out where to buy BUBBL'R here.
Ingredients
Bell Peppers: This is the base of this dish. You can employ any color of bell pepper, just red bell peppers are my favorite. Endeavor to pick large peppers that are all roughly the same shape and size. Information technology'southward also helpful to look for peppers that accept a flatter bottom and are able to stand on their own.
Oil: I prefer using olive oil in this dish, but you could swap that for most cooking oils (though I would opt for a neutral tasting one).
Onion and Garlic: Using fresh aromatics similar garlic and yellow onion adds tons of season to this recipe.
Spices and Herbs: Nosotros're using a combination of chili powder, stale oregano, ground cumin, fine sea salt, and basis black pepper. Fifty-fifty though I prefer this particular blend of spices, you could swap this for a couple of teaspoons of taco seasoning if y'all prefer. A flake of Cajun seasoning would besides gustatory modality great in this dish.
Meat: Lean ground beef is my favorite meat to use in stuffed ruby-red peppers, but you could also utilise ground chicken or basis turkey. You could even apply a meatless option to make this vegetarian. Another option is to use up your leftover chopped steak, shredded rotisserie craven, or crumbled sausage.
Rice: Long grain white rice is my favorite hither. It really takes on the flavors of the love apple and spices, which is so nice. Y'all tin can employ any long grain rice, then if you'd rather utilize chocolate-brown rice or a wild rice mixture, feel free to employ that instead. I likewise think xanthous rice would gustation smashing here! Quinoa is some other option that would piece of work if you prefer that season.
Tomatoes: Canned diced burn down roasted tomatoes are my favorite. If y'all tin can't find burn down roasted tomatoes, just use regular canned diced tomatoes and add a little more chili powder.
Cheese: Freshly shredded mozzarella or Monterey Jack are both succulent options. They both melt well and take a flavor that pairs really well with the spices.
How To Make Stuffed Peppers
Prepare the peppers by removing the tops and cores, so place them in a greased baking dish. Heat a large nonstick skillet, then add the olive oil and saute the onions until they're translucent. Add together in the garlic and saute until it'south aromatic. (See the recipe menu beneath for the total printable instructions.)
Add the ground beef and melt it until it's fully browned and no pink remains. Sprinkle in the chili powder, dried oregano, dried cumin, salt, and pepper. Stir to combine.
Add in the cooked rice and canned fire roasted tomatoes, and mix.
Sprinkle in some of the shredded cheese, and so stir to mix.
Spoon the beef and rice mixture evenly into the bong peppers.
Top the peppers with the remaining shredded cheese, and drizzle the tops with a trivial more than olive oil. Pour a small amount of h2o into the lesser of the baking dish, then cover the baking dish with aluminum foil. Bake covered until the peppers are tender. Remove the aluminum foil and bake until the cheese is melted and bubbly. See the recipe bill of fare for the total written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Do You Accept To Boil Peppers Before Stuffing Them?
It depends on the recipe. For this recipe you don't need to boil them first. That's considering the water in the lesser of the blistering dish creates steam that cooks the peppers perfectly. The steam is trapped cheers to the aluminum foil, and so nosotros remove the aluminum foil at the end to let the cheese topping get melted and golden dark-brown.
How Practice Y'all Go along Stuffed Peppers From Getting Soggy?
This is one of the benefits of not boiling your peppers first. They naturally won't end up soggy because they didn't absorb all that actress water. The only things that are important to pay attention to are 1) don't pour any h2o inside the peppers and 2) only pour a small amount of water into the bottom of the baking dish.
How Long Does Information technology Take To Soften Peppers In The Oven?
It takes about 35 minutes for peppers to soften in the oven.
Should You lot Cover Stuffed Peppers When Baking?
Yes, yous should comprehend blimp peppers for the first part of baking.
Can I Freeze Blimp Peppers?
Aye! Blimp peppers are a perfect dish for freezing. The texture, flavor, and shape all stay astonishing subsequently thawing then blistering. Merely assemble them, then freeze them in an airtight container earlier you cook them.
Proceed In Touch
I'd love to hear what y'all idea of this recipe in the comments or on Instagram!@KeyToMyLime #KeyToMyLime
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Recipes With Peppers
If you like these stuffed peppers, check out these other reader favorites that feature peppers:
- Craven Stuffed Peppers with Enchilada Sauce
- Craven and Peppers
Yield: half-dozen servings
BEST Stuffed Bell Peppers Recipe
These classic stuffed bong peppers are filled with rice, browned ground beefiness, a delicious spice alloy, and cheese. Stuffed peppers make a satisfying and easy weeknight repast!
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Full Time 1 hour 15 minutes
Ingredients
- six large bell peppers (whatsoever color, tops and cores removed)
- 2 Tablespoons olive oil (plus more for drizzling)
- 1 medium yellow onion (chopped)
- iii medium cloves garlic (minced)
- 1 pound lean ground beefiness
- 1/two teaspoon chili pulverisation*
- one/2 teaspoon stale oregano
- 1/2 teaspoon ground cumin
- one/2 teaspoon fine sea salt
- 1/4 teaspoon footing black pepper
- 1 cup cooked white rice
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 1/two cups freshly shredded mozzarella or Monterey Jack cheese (divided)**
Instructions
- Preheat the oven to 375 F (190 C).
- Spray a 9x13 baking pan with cooking oil, then identify the prepared bell peppers cutting side up in the dish.
- Heat a large nonstick skillet over medium heat. In one case hot, add the oil and swirl to coat the pan. Add the onions and saute until they're tender and translucent (about five minutes). Add the garlic and saute until effluvious (almost xxx seconds).
- Add the ground beef, breaking it up as it cooks. Cook until the beef is fully browned and no pink remains (about 8 minutes). Bleed any excess fat off the skillet before returning the skillet to the stove.
- Stir in the chili powder, dried oregano, basis cumin, fine sea salt, and black pepper. Add in the cooked white rice and fire roasted diced tomatoes and stir. Allow the mixture to simmer for about 5 minutes, or until the excess liquid has evaporated. Gustatory modality and accommodate seasonings.
- Stir in i cup of the shredded cheese, then spoon the footing beefiness and rice filling evenly into the peppers. Top with the remaining shredded cheese and drizzle with a piddling bit of olive oil.
- Use a liquid measuring cup to cascade a small corporeality of water effectually the bong peppers. There should be merely barely enough water to cover the bottom of the blistering dish with a sparse layer. Exist careful to not pour any water inside the peppers.
- Cover the baking dish with aluminum foil and bake for 35 minutes (or until the peppers are tender), and so remove the aluminum foil and bake for an additional x-xv minutes (or until the cheese is bubbly).
Notes
*This chili pulverisation is a seasoning blend sold in the U.s.a. and Canada. Information technology's not the same every bit chili powder sold in the Uk and the residual of the world (where it'southward pure ground chilis and much spicier than the blazon listed here).
**It's important to use freshly shredded cheese. Pre-grated cheeses are coated in an anti-caking amanuensis that stops them from melting smoothly.
Nutrition Information:
Serving Size:
1/6
Amount Per Serving: Calories: 396 Total Fat: twenty.5g Carbohydrates: 23.2g Fiber: 4.5g Sugar: ix.6g Protein: 29.5g
Nutrition information isn't always accurate.
Try making these delicious old fashioned blimp bong peppers!
Source: https://keytomylime.com/stuffed-bell-peppers-recipe/
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