Stuffed Bell Peppers

Ingredients

• 90 g (½ cup)long-grain white rice
• 240 ml (1 cup)water
• 6 mediumbell peppers, any colour
• 454 g (1 lb)ground beef
• 1 mediumwhite onion, diced
• 3 teaspoonsminced garlic
• 1 can (425 g / 15 oz), draineddiced tomatoes
• 150 g (1 cup)frozen corn
• 15 ml (1 tablespoon)Worcestershire sauce
• 1½ teaspoonssalt
• ½ teaspoonblack pepper
• 170 g (1½ cups), dividedshredded pepper Jack cheese

Instructions

1. 1

   Heat the oven

   Heat the oven to 176°C (350°F). Lightly grease a 23 × 33 cm (9 × 13-inch) baking dish.

2. 2

   Cook the rice

   Put the rice and water in a small saucepan and bring to the boil over high heat. Once boiling, turn the heat down to medium-low, cover and cook until the water has been absorbed, about 15 minutes.

3. 3

   Prepare the peppers

   Meanwhile, trim the tops from the peppers and remove the seeds and membranes. Arrange them in the prepared dish and bake for 10–15 minutes.

4. 4

   Brown the beef

   While the peppers bake, cook the beef and onion in a 30 cm (12-inch) frying pan over medium-high heat until the beef is browned and the onion begins to soften, about 5 minutes. Drain off any excess fat or liquid, add the garlic and cook for 1 minute more.

5. 5

   Mix the filling

   Take the pan off the heat. Stir in the drained tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper and 1 cup of the shredded cheese.

6. 6

   Fill the peppers

   Take the peppers out of the oven and spoon the beef mixture into them until full. Scatter the remaining cheese over the tops.

7. 7

   Bake until bubbling

   Bake uncovered in the preheated oven for 30 minutes, until the cheese is bubbling and browned.

What are stuffed bell peppers?

Stuffed peppers are a familiar home-cooking dish in which hollowed peppers hold a savoury filling and soften in the oven. This version takes a Tex-Mex-inspired approach, combining beef, rice, corn, tomatoes and pepper Jack.

The rice makes the filling substantial, while the cheese adds a creamy, savoury finish. Briefly baking the peppers before filling helps them get a head start in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 10g protein, 26g carbs, 9g fat.

The rice and corn provide much of the carbohydrate, while the beef and cheese contribute protein and fat. Pair a pepper with a green salad or extra non-starchy vegetables for a balanced plate.

The filling ingredients

Beef and onion: Browning these together builds the savoury base. Drain excess fat or liquid before adding the other ingredients so the mixture is not overly wet.

Rice and vegetables: Cook the rice separately, and drain the tinned tomatoes well. Corn brings sweetness, while the peppers themselves become tender as they bake.

Pepper Jack: Stir most of the cheese into the filling and reserve the rest for the top. Dividing it this way gives the mixture cheesy pockets and a melted finish.

Getting the peppers ready

Trim off each top and remove the seeds and pale inner membranes. Set the peppers upright in the baking dish; if one wobbles, arrange it snugly against the others.

The initial 10–15 minutes in the oven begins softening the pepper walls before they are packed with filling. Handle them carefully when you take the dish out, as they will be hot.

Building a well-textured filling

Cook the rice until its water is absorbed, then stir it into the beef mixture after the pan has come off the heat. Draining the tomatoes and the browned beef keeps the filling from becoming too loose.

Mix gently until the ingredients are evenly distributed. The filling should be moist enough to hold together when spooned into the peppers, not swimming in liquid.

Knowing when they are done

The final bake takes 30 minutes, uncovered. Look for bubbling, browned cheese and peppers that have softened; the exact tenderness can vary slightly with their size.

If the cheese is browning faster than expected, keep an eye on it as the peppers finish baking. Let the dish settle briefly before serving so the filling is easier to scoop.

Serving ideas

These peppers are filling on their own, with rice, beef and corn inside each portion. For a simple side, serve them with a crisp green salad or another fresh vegetable.

A spoonful of salsa or a little chopped fresh coriander can be added at the table if you like. Keep extra toppings separate so each person can choose their own.

Recipe notes & tips

• Choose peppers that can stand upright in the baking dish so the filling stays in place.
• Drain the tomatoes thoroughly to avoid a watery filling.
• Cook the rice until its water has been absorbed before mixing it with the beef.
• Reserve some pepper Jack for the tops rather than mixing all of it into the filling.
• Use a spoon to pack the filling gently into the peppers without crushing them.

Variations

• Add chilli: Stir a little chopped fresh chilli into the beef mixture for extra heat.
• Use another cheese: Swap the pepper Jack for grated Cheddar if preferred.
• Change the meat: Use ground turkey instead of beef for a different filling.
• Add beans: Stir drained black beans into the filling for another Tex-Mex-style element.
• Top with herbs: Finish with chopped fresh coriander just before serving.

Common mistakes to avoid

• Skipping the tomato draining: Excess liquid can make the filling loose, so drain the tomatoes well.
• Overcooking the garlic: It can turn bitter, so add it after the beef and onion have browned and cook for only 1 minute.
• Leaving seeds inside: Remove the seeds and membranes so the peppers are ready to fill.
• Filling cold, firm peppers: Give them their initial 10–15-minute bake before adding the mixture.
• Adding all the cheese to the filling: Keep some back to sprinkle on top for a browned, bubbling finish.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in the oven until hot throughout, or microwave individual portions until steaming.

Frequently asked questions