Beef and Rice Stuffed Peppers for an Oven Dinner

These stuffed peppers use cooked rice and browned beef, so the filling is ready before it goes into the oven. Halving the peppers lengthwise gives each portion a stable base and makes the filling easy to reach. Use a thermometer to check the center of the beef filling before serving.

Serves: 4
Prep: 20 minutes
Cook: 45 minutes

Ingredients

• 4 medium bell peppers
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 pound ground beef
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 1/2 cups cooked rice
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or Monterey Jack
• 1/2 cup water, for the baking dish

Method

1. Heat the oven to 375°F. Halve the peppers lengthwise and remove the seeds and stems. Arrange them cut-side up in a 9-by-13-inch baking dish.
2. Warm the olive oil in a skillet over medium heat. Cook the onion for 4 minutes, until softened. Add the ground beef and cook, breaking it up, until no pink remains.
3. Stir in the garlic, oregano, paprika, drained tomatoes, rice, salt, and pepper. Cook for 2 minutes, stirring so the filling is evenly mixed.
4. Spoon the filling into the pepper halves. Pour the water into the bottom of the baking dish and cover tightly with foil.
5. Bake for 30 minutes. Remove the foil, sprinkle the cheese over the peppers, and bake uncovered for 10 to 15 minutes, until the peppers are tender and the center of the filling reaches 160°F.
6. Rest for 5 minutes before serving.

Variations

Use ground turkey in place of beef and cook the filling to 165°F. Replace the mozzarella with grated cheddar, or add 1/2 cup corn to the filling. If the peppers are especially large, divide the filling among them and bake any extra in a small oven-safe dish.

Storage and reheating

Cool leftovers promptly and refrigerate in a covered container for up to 3 to 4 days. Reheat in a covered baking dish at 350°F until steaming throughout, or microwave individual portions. The filling can be made a day ahead and refrigerated separately from the peppers.

Set aside a make-ahead night

The freezer inventory meal-planning guide and batch cooking guide offer ways to place prep in a realistic week. Schedule the bake in the Lucru Home meal planner, and note whether you are making the filling ahead.