Ground Beef Stuffed Peppers

Ingredients

• 160 gcooked rice (the original recipe uses white jasmine rice)
• 6 largebell peppers, any colour
• 15 mlolive oil
• ½ mediumonion, chopped
• 454 glean ground beef
• 3 clovesgarlic, minced
• 425 gcrushed tomatoes or tomato sauce
• 5 mlWorcestershire sauce (optional)
• ½ teaspoonItalian seasoning
• About 225 g, dividedshredded cheddar cheese blend
• To tastesalt and pepper

Instructions

1. 1

   Cook the rice

   If you do not already have cooked rice, prepare some first. The original method uses ½ cup uncooked rice, which makes a little more than this recipe needs; save any extra for another meal.

2. 2

   Prepare peppers

   Heat the oven to 204°C and set a rack in the middle. Cut the tops off the peppers as evenly as possible, remove the seeds and membranes, and chop the usable pepper from the tops for the filling.

3. 3

   Arrange peppers

   Stand the peppers cut-side up in a baking dish, such as a 23 × 33 cm dish. Pour 240 ml water into the bottom so the peppers steam as they bake.

4. 4

   Cook vegetables

   Heat the olive oil in a frying pan over medium-high heat. Add the onion and chopped pepper tops and sauté for 5 minutes.

5. 5

   Brown the beef

   Add the ground beef and cook for about 8 minutes, breaking it up as it cooks, until browned and cooked through. Spoon off excess fat if needed.

6. 6

   Season the filling

   Stir in the garlic, then the crushed tomatoes, Worcestershire sauce and Italian seasoning. Warm through, then take the pan off the heat.

7. 7

   Fill the peppers

   Mix in the cooked rice and 1 cup of the cheese. Taste and season with salt and pepper as needed, then spoon the mixture into the peppers.

8. 8

   Bake covered

   Cover the baking dish tightly with foil. Bake for 40 minutes.

9. 9

   Melt the cheese

   Remove the dish from the oven. The peppers should still feel slightly firm; if they feel too firm, bake them longer. Scatter the remaining cheese over the tops and return the dish to the oven, uncovered, for 5–10 minutes, until the cheese melts. If you like, finish under the grill for a few minutes to brown the cheese.

What are stuffed peppers?

Stuffed peppers are a familiar American home-style dish: hollowed bell peppers are filled with a savoury mixture and baked until tender. This version pairs ground beef and rice with tomatoes and cheddar for a filling that is both saucy and substantial.

Pepper tops are chopped into the filling rather than discarded, adding their flavour to the beef mixture. Baking the peppers with a little water helps them cook while the filling stays moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 29g protein, 24g carbs, 19g fat.

The rice and tomatoes provide most of the carbohydrates, while the beef supplies much of the protein. Ground beef, olive oil and cheddar contribute most of the fat, with the cheese also adding protein. Pair a pepper with a generous portion of salad or other vegetables for a more varied plate.

Choosing the peppers

Pepper size: Choose six large peppers that can stand upright in the baking dish. Cut each top as evenly as you can so the opening holds the filling.

Useable tops: Remove seeds and membranes, then chop the firm pepper flesh from the tops. It cooks with the onion and becomes part of the filling.

Building the filling

Brown the beef: Break the meat into small pieces as it cooks so it mixes evenly with the rice. Drain excess fat if there is enough to make the filling greasy.

Tomato and seasoning: Garlic, crushed tomatoes, Italian seasoning and optional Worcestershire sauce give the beef its savoury, tomato-rich base. Take the pan off the heat before mixing in the rice and first portion of cheese.

Getting the texture right

Rice: Use cooked rice, as the recipe specifies, so it can be stirred directly into the filling. The original method suggests making ½ cup uncooked rice if you need to prepare it from scratch.

Pepper doneness: After the covered bake, the peppers should be cooked but retain a little firmness. If they still feel too hard, continue baking before adding the final cheese.

Baking and timing

Covered stage: Bake at 204°C for 40 minutes with foil sealed tightly over the dish. The 240 ml water in the base creates steam and helps the peppers cook.

Cheese finish: Add the reserved cheese only after the covered bake, then cook uncovered for 5–10 minutes until melted. A brief grill at the end is optional if you want browned cheese.

Serving the peppers

These peppers are a complete-feeling main with beef, rice and vegetables in each portion. Serve them with a simple green salad or steamed vegetables if you want something fresh alongside.

Spoon any tomato juices from the dish over the peppers when serving. Let them settle briefly after baking so the filling is easier to eat.

Recipe notes & tips

• Cook the rice ahead of time to make the preparation easier.
• Cut the pepper tops evenly so the filling is less likely to spill out.
• Taste the beef mixture before filling the peppers and adjust the seasoning.
• Seal the foil tightly during the first bake to keep the steam in the dish.
• Check the peppers for tenderness before adding the last of the cheese.

Variations

• Change the cheese: Use another good-melting shredded cheese blend in place of cheddar.
• Choose another rice: Use a different cooked rice if jasmine rice is not on hand.
• Skip Worcestershire: Leave it out for a simpler tomato-and-herb flavour.
• Add heat: Stir chilli flakes into the beef mixture for a spicier filling.
• Use different colours: Mix red, yellow or green bell peppers for variety.

Common mistakes to avoid

• Uneven pepper tops: Cut around each pepper evenly so it can hold its filling.
• Leaving seeds behind: Remove seeds and membranes before stuffing the peppers.
• Skipping the water: Add 240 ml to the dish so the peppers can steam during baking.
• Overcooking the peppers: Check their firmness after 40 minutes and bake longer only if needed.
• Adding all the cheese early: Reserve half for the uncovered finish so it melts over the tops.

How to store

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

Frequently asked questions