Ingredients
Scale
- Preheat oven to 425°F (220°C) and bring a pot of water to boil to cover peppers.
- Wash peppers, cut off tops, scoop out insides, and trim bottoms if needed. Chop extra tops for cooking.
- Blanch peppers 5 minutes or roast 20 minutes. Place in lightly oiled baking dish.
- Heat olive oil in pan; sauté onions, chopped pepper tops, and jalapeño 5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef; cook 5–6 minutes until browned.
- Stir in tomatoes, paprika, oregano, basil, and cooked rice. Remove from heat.
- Mix in half of shredded cheese.
- Stuff each pepper with filling; top with remaining cheese.
- Roast 15–20 minutes until peppers are tender and cheese is bubbly.
- Cool slightly; garnish with parsley and red pepper flakes, then serve.
Instructions
- Preheat oven to 425°F (220°C) and bring a pot of water to boil to cover peppers.
- Wash peppers, cut off tops, scoop out insides, and trim bottoms if needed. Chop extra tops for cooking.
- Blanch peppers 5 minutes or roast 20 minutes. Place in lightly oiled baking dish.
- Heat olive oil in pan; sauté onions, chopped pepper tops, and jalapeño 5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef; cook 5–6 minutes until browned.
- Stir in tomatoes, paprika, oregano, basil, and cooked rice. Remove from heat.
- Mix in half of shredded cheese.
- Stuff each pepper with filling; top with remaining cheese.
- Roast 15–20 minutes until peppers are tender and cheese is bubbly.
- Cool slightly; garnish with parsley and red pepper flakes, then serve.
Notes
- Bell pepper sizes vary; adjust quantity as needed.
- Filling freezes well; leftovers keep 5 days in fridge or 2–3 months frozen.
- Thicker-walled peppers work best; Worcestershire sauce can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 534