Description
Delicious and colorful Stuffed Bell Peppers filled with a savory mixture of ground beef, rice, diced tomatoes, and spices, topped with melted Mexican blend cheese and fresh herbs. This hearty and comforting dish is perfect for a wholesome family dinner, combining roasting and stovetop cooking techniques for tender peppers and flavorful filling.
Ingredients
Bell Peppers
- 8 bell peppers (any colors)
Beef Mixture
- 2 tbsp extra-virgin olive oil
- 1 lb lean ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Diced tops of bell peppers from above
Filling
- 15 oz can petite diced tomatoes (undrained)
- 10 oz can Rotel (undrained; choose original, mild, or hot)
- 1 cup low-sodium chicken broth
- ¾ cup uncooked long grain white rice
- 3 tsp brown sugar
- 2 tsp Worcestershire sauce
- 1 tsp taco seasoning
- 1 tsp kosher salt
- ⅛ tsp black pepper
Toppings & Garnish
- 1 cup shredded Mexican blend cheese (divided: ½ cup and ¼ cup)
- Fresh chopped cilantro or parsley (for serving)
- Diced scallions (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and coat a square or round 3-quart baking dish with nonstick spray to prevent sticking.
- Prepare Peppers: Slice off the tops of the bell peppers and remove seeds and membranes. Set the tops aside to dice later. If needed, trim the bottoms slightly so the peppers can stand upright without tipping over. Place them snugly in the prepared baking dish.
- Dice Pepper Tops: Dice the reserved bell pepper tops and set aside to use in the filling mixture.
- Sauté Beef Mixture: In a large ovenproof sauté pan with a lid, heat the olive oil over medium-high heat. Add the ground beef, diced onion, minced garlic, and diced bell pepper tops. Cook, breaking up the beef with a spoon, until browned and no pink remains, about 3-5 minutes. Drain excess grease and season with salt and pepper to taste.
- Combine Ingredients and Boil: Stir in the petite diced tomatoes, Rotel, chicken broth, uncooked rice, brown sugar, Worcestershire sauce, taco seasoning, kosher salt, and black pepper. Bring the mixture to a boil, stirring once to combine, then cover tightly with the lid.
- Simmer Filling: Reduce the heat to medium-low and let the beef and rice mixture cook undisturbed for about 20 minutes until the rice is tender and has absorbed most of the liquid.
- Roast Peppers: While the filling simmers, transfer the baking dish with the prepared bell peppers to the preheated oven and roast for 20 minutes to soften the peppers slightly.
- Melt Cheese into Filling: Remove the lid from the beef mixture and stir in ½ cup of the shredded Mexican blend cheese until melted and well incorporated.
- Stuff Peppers: Spoon the cheesy beef and rice mixture into the roasted bell peppers evenly, filling them completely. Sprinkle the remaining ¼ cup of shredded cheese on top of each stuffed pepper.
- Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for an additional 5-10 minutes until the cheese topping is melted and bubbly and the peppers are tender.
- Garnish and Serve: Remove from oven and garnish the stuffed peppers with fresh chopped cilantro or parsley and diced scallions for a burst of freshness. Serve hot and enjoy!
Notes
- You can use any color bell peppers according to preference or availability.
- To ensure peppers stand upright, carefully trim the bottoms without cutting too deep to avoid leakage of filling.
- Choosing lean ground beef reduces grease and keeps the dish lighter.
- If you prefer a spicier dish, opt for hot Rotel; for milder, choose original or mild varieties.
- The cooking time for the rice assumes regular long grain white rice; adjust if using a different rice type.
- Fresh herbs like cilantro or parsley add a fresh flavor contrast and elevate the presentation.
- This recipe can be made ahead by preparing the filling mixture and stuffing peppers, then baking just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
