Stuffed Bell Peppers

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Stuffed Bell Peppers

Ingredients

  • 6 bell peppers

For Pan Sauce

  • 3 cups chunky tomato sauce
  • 1/2 onion very thinly sliced
  • 1 cup beef broth
  • ½ teaspoon red pepper flakes

For Filling

  • 1½ pounds ground beef
  • 1½ cup medium grained white rice
  • ½ onion diced fine
  • 1½ cup shredded pepper jack cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • 4 cloves garlic minced
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley divided
  • olive oil as needed for greasing saute pan

Instructions

Prep Peppers

  • Pour pan sauce ingredients into bottom of baking dish ( tomato sauce, diced tomatoes, onion, beef broth, and red pepper flakes); spread out mixture evenly over the bottom. Reserve.
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Trim the core from the inside of the peppers and strip away any seeds. Cut away a VERY thin slice of pepper from the bottoms so the peppers can stand upright (without letting all the deliciousness seep out the bottom).
  • Parboil peppers for 10 minutes until softened slightly. Chill in ice water bath. Reserve.

Prep Filling

  • Heat enough olive oil to lightly coat the bottom of a large saute pan over medium-high heat. Add the beef and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Drain and reserve.
  • Cook rice according to package instructions and reserve.
  • With the saute pan you used to brown the beef. add about a tablespoon of olive oil, then add the onions and saute until beginning to soften, 3 to 4 minutes. Add the garlic and saute for another minute. Reserve.
  • In a large bowl, combine all filling ingredients: beef, rice, 1 cup of cheese, 1/4 cup parsley, 2 tablespoons pan sauce, sauteed onion and garlic, salt, and black pepper. MIX WELL. Taste and adjust seasonings.
  • Lightly stuff peppers with filling. Spoon 1 tablespoon of pan sauce on top of each pepper; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top and cover tightly with foil.
  • At this point, you can refrigerate the prepped peppers for up to 24 hours or bake immediately.

BAKE

  • Preheat oven to 375 degrees F.
  • Add covered peppers to oven. If baking from COLD, bake 1 hour. If baking from WARM, 30 minutes.
  • Remove foil and parchment paper. Sprinkle the tops of each pepper with the remaining ½ cup of cheese. Continue to bake until meat filling is cooked through and the peppers are tender, 15 to 30 more minutes.

Serve

  • Garnish each pepper with a spoonful of pan sauce and reserved minced parsley.

Notes

According to Kitchen Project, there are records of Classic Stuffed Peppers in cookbooks dating from the 1890s. The Boston Cooking-School Cook Book has two variations of the dish, including one seasoned with onion juice. 
Stuffed Peppers go further back than the 1890s though. Many cuisines around the world have a traditional stuffed pepper that’s been passed down for generations. Here are a few:
  • Spain: Pimientos Rellenos de Arroz con Salsa de Tomates — Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce
  • India: Bharawn Shimla Mirch — Bell pepper stuffed with spiced mashed potatoes
  • Tunisia: Fil Fil Mashsi — Bell pepper stuffed with lamb and rice and sprinkled with nutmeg, saffron and cardamom
  • Mexico: Chile Rellenos — Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese
  • Denmark: Fyldte Peberfrugter — Bell pepper stuffed with bulgur, mushrooms and kale
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Vegetarian Stuffed Bell Peppers

Course Main Course
Cuisine American
Keyword Vegetarian

Ingredients

  • 1 tablespoon salt
  • 4 large green bell peppers – tops seeds, and membranes removed
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups cooked rice
  • 15 ounce black beans drained and rinsed
  • 14.5 ounce chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 8 ounce shredded Mexican cheese blend

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the pepper THROUGH the stem long-wise. Trim the core from the inside of the peppers and strip away any seeds.
  • Bring a large pot of water and 1 tablespoon salt to a boil; parboil bell peppers until slightly softened, 3 to 4 minutes. Drain.
  • Pour 2 1/2 cups tomato sauce into a baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers cut side up in the dish. Reserve.
  • Heat olive oil in a skillet over medium heat; cook and stir onion until softened and transparent, 5 to 10 minutes.
  • Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; sprinkle peppers with remaining Mexican cheese blend.
  • Bake in preheated oven until cheese is melted and bubbling, about 30-45 minutes.
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Chipotle Lime Aioli

Course Condiments
Cuisine American

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons finely chopped chives
  • 2 minced garlic cloves
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chipotle chile powder or chipotle hot sauce
  • Salt and pepper

Instructions

  • Whisk mayonnaise with chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.