Classic Beef Stuffed Peppers (Printer-Friendly Version)

Bell peppers packed with beef, rice, and cheese for a comforting main everyone will love.

# Required Ingredients:

→ Filling

01 - 2 tablespoons extra-virgin olive oil, plus additional for drizzling
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, finely chopped
04 - 2 tablespoons tomato paste
05 - 450 grams ground beef (85% or 90% lean)
06 - 1.5 cups (approximately 285 grams) cooked white or brown rice
07 - 1 can (410 grams) diced tomatoes, drained
08 - 1.5 teaspoons dried oregano
09 - Kosher salt, to taste
10 - Freshly ground black pepper, to taste

→ Peppers and Topping

11 - 6 medium bell peppers, any colour, tops and cores removed
12 - 1 cup (approximately 115 grams) shredded Monterey Jack cheese
13 - Chopped fresh parsley, for garnish

# Step-by-Step Instructions:

01 - Arrange an oven rack in the centre and preheat to 200°C. Heat olive oil in a large skillet over medium heat. Add chopped onion, sauté until softened, about 7 minutes. Stir in garlic and cook for 1 minute, followed by tomato paste, and cook until fragrant.
02 - Add ground beef to the skillet. Cook, breaking up meat with a spatula, until no longer pink, about 6 minutes. Drain excess fat if necessary.
03 - Stir in cooked rice and diced tomatoes. Season with dried oregano, kosher salt, and freshly ground black pepper. Simmer until mixture is heated through and the liquid has slightly reduced, about 5 minutes. Taste and adjust seasoning if needed.
04 - Arrange bell peppers cut side up in a 33 x 23 cm baking dish. Drizzle with olive oil. Fill each pepper with the beef and rice mixture.
05 - Cover the baking dish tightly with aluminium foil. Bake in preheated oven for 35 minutes until peppers are tender.
06 - Uncover and sprinkle peppers evenly with shredded Monterey Jack cheese. Continue baking uncovered for 10 minutes, or until cheese is melted and bubbling.
07 - Remove from oven and garnish with freshly chopped parsley before serving.

# Handy Cooking Tips:

01 - For best texture, do not pre-cook the peppers before filling; they will soften perfectly during baking.
02 - Stuffed peppers can be assembled in advance and refrigerated or frozen before baking.
03 - Using pre-shredded cheese can slow melting; allow extra baking time if needed.

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