Perfect Stuffed Peppers

Perfect Stuffed Peppers

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6 large bell peppers – any color

1 tsp olive oil

1 onion, chopped

2 cloves garlic, chopped

1 lb ground beef (or turkey)

1½ cups chopped tomatoes (or 1 can diced)

2 tsp salt (extra to sprinkle inside of peppers)

¼ tsp red pepper flakes

1 cup cooked rice (Can buy pre-cooked rice to make this really easy or use leftover)

6 oz Monterey Jack cheese (Can substitute with what you have – mozzarella, cheddar)


Preheat the oven to 375 degrees.

Spray a casserole large enough to hold peppers upright with cooking spray.

Cut tops off of peppers and remove seeds and membrane. (reserve tops*)

Place peppers in the casserole and sprinkle insides with a small pinch of salt.

Pour about an ½ inch of water in the casserole.

Place peppers in the oven as it preheats for about 5 minutes just to slightly soften. (Or microwave for 3 minutes.)

Heat a large skillet over medium high heat.

Add olive oil to skillet and sauté onions until soft, about 4 minutes.

Add garlic and brown for 1 minute.

Add ground beef and cook until browned breaking up with a spatula.

Remove extra fat or liquid with a spoon.

Add tomatoes, rice, salt and red pepper flakes, cook until everything is heated through.

Remove from heat and stir in half of the cheese.

Stuff peppers with filling and top with remaining cheese.

Bake in preheated oven for 20 to 25 minutes until tops begin to brown.

*Optional: About 10 minutes before peppers are done, place reserved tops on a foil lined pan, sprinkle with a little olive oil and a touch of salt and place in the oven to soften and use as an edible “top” for the peppers

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