cheesy ground beef and rice stuffed bell peppers

How To Make Cheesy Ground Beef and Rice Stuffed Bell Peppers

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Culinary Adventure and Inspiration

Traveling has a way of opening our minds—not only to new sights but also to flavors and food traditions. On a recent trip to a Mediterranean market, I was struck by the rich colors and aromas, from fresh herbs to vibrant produce. Among the stalls, a vendor offered a variety of stuffed vegetables, each bursting with flavorful fillings that brought the ingredients to life. Inspired by this experience, I decided to recreate a version at home with a personal twist, crafting Cheesy Ground Beef and Rice Stuffed Bell Peppers as a comforting using colorful bell peppers as the star. Adding cheese and a savory beef and rice mixture gives these stuffed peppers a comforting touch that’s perfect for dinner at home, with just a hint of exotic inspiration for this Cheesy Ground Beef and rice Stuffed Bell Peppers.

Recipe Overview

This recipe combines seasoned ground beef, fluffy rice, and a blend of cheeses to create a delicious, all-in-one dinner. The bell peppers serve as an edible “bowl,” making it a fun, hearty meal for both kids and adults.

Ingredients

  • 4 large bell peppers (choose your favorite colors; slice off the tops and clear out the seeds and inner membranes)
  • 1 lb ground beef (lean)
  • 1 cup cooked white rice (can be substituted with brown rice or quinoa for added fiber)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese (divided)
  • 1 can (15 oz) diced tomatoes, drained
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped for garnish

Instructions

Step 1: Prepare the Bell Peppers
  1. Preheat the oven to 375°F (190°C).
  2. Slice off the tops of each bell pepper and clean out the seeds and inner white membranes to create an open cavity for the filling. Rinse them under cold water.
  3. Blanch the peppers: In a large pot, bring water to a boil, then add the bell peppers. Blanch for about 2-3 minutes to slightly soften. Carefully remove them with tongs and set aside to cool on a paper towel.
Step 2: Cook the Filling
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. In a skillet over medium heat, cook the finely chopped onion and minced garlic. Stir occasionally, letting them soften and release their aroma, which should take around 3-4 minutes.
  3. Place the ground beef into the pan and use a spatula to break it into small pieces as it cooks. Cook until it turns brown throughout, ensuring there are no remaining pink areas, which should take roughly 5-6 minutes.
Step 3: Season and Combine the Ingredients
  1. To the beef mixture, add the cooked rice, diced tomatoes, tomato paste, and Worcestershire sauce.
  2. Stir well to combine and season with salt and pepper to taste.
  3. Add 1 cup of shredded mozzarella and ½ cup of shredded cheddar cheese, stirring until the cheeses melt and the mixture becomes creamy.
Step 4: Stuff the Peppers
  1. Place the blanched bell peppers in a 9×13-inch baking dish.
  2. Spoon the cheesy beef and rice mixture into each bell pepper, pressing down gently to pack the filling.
  3. Sprinkle the remaining shredded cheddar cheese over the top of each stuffed pepper, adding an extra layer of cheesy goodness.
Step 5: Bake
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly, and the peppers are fork-tender.
Step 6: Garnish and Serve
  1. After baking, give the stuffed peppers a few minutes to cool, making them easier to handle and enhancing the flavor.
  2. For a final touch, sprinkle freshly chopped parsley over the peppers for vibrant color and a hint of fresh, herby flavor.

Tips and Variations

  • Use Different Meats: Try ground turkey or chicken for a lighter version.
  • Vegetarian Option: For a meatless version, swap the ground beef with black beans, corn, and diced zucchini to keep the filling hearty and flavorful.
  • Add Spices: For a bit of kick, add red pepper flakes or chopped jalapeños to the filling.
  • Make-Ahead Tip: Assemble the stuffed peppers ahead of time and store them in the fridge. Bake when ready to serve.

FAQs About Cheesy Ground Beef and Rice Stuffed Bell Peppers

1. Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers freeze well. Wrap each pepper individually with plastic wrap and store in a freezer-safe container. To reheat, let them thaw in the refrigerator overnight and bake at 350°F until warmed through.

2. Do I need to cook the peppers before stuffing them?

Blanching the peppers before stuffing helps soften them slightly, making them more tender once baked. However, if you prefer a firmer texture, you can skip this step.

3. What can I serve with this Cheesy Ground Beef and Rice Stuffed Bell Peppers?

These stuffed bell peppers are filling on their own, but they pair well with a simple green salad, garlic bread, or roasted vegetables.

4. How can I reheat leftovers?

Leftovers can be reheated in the oven at 350°F for about 15-20 minutes or in the microwave on a microwave-safe plate for a couple of minutes.

5. Can I use another type of cheese?

Absolutely! Feel free to substitute with your favorite cheese, like pepper jack for extra heat or gouda for a creamy texture.

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