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U.S. Rice Stuffed Peppers

Indulge in a classic comfort dish with this Stuffed Pepper recipe. These vibrant bell peppers are generously filled with a savoury mixture of ground beef, U.S.-grown white rice, tomato sauce, and melted cheese, creating a satisfying and flavourful meal perfect for any weeknight. Whether you’re cooking for family or friends, these stuffed peppers are sure to be a hit, combining hearty ingredients and rich flavours in a dish that’s both easy to prepare and utterly delicious!

Recipe by Andrew Cretaro @andrewcretaro





Yield
4 to 6
Prep Time
30 min
Cook Time
45 min
Total Time
1 h 15 min


Ingredients

  • 1 pound (450 g) 90% lean ground beef or you can substitute the ground beef for a ground protein of your choice
  • 1¼ tsp (8 g) salt, divided
  • 3 large red, yellow, or orange bell peppers
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ tsp (6 g) chili powder
  • ½ tsp (3 g) ground cumin
  • ¼ tsp (1.4 g) dried oregano
  • 1 (8-oz) can (225 g) tomato sauce
  • 1 cup (340 g) cooked U.S. Rice
  • 1½ cups (250 g) shredded Monterey Jack or Cheddar Jack cheese

Directions

  1. Preheat Oven:
    Preheat the oven to 425°F (220°C) and set an oven rack in the middle position.
  2. Prepare Baking Dish:
    Line a 9×13-inch baking dish with aluminum foil for easy clean-up, if desired. Place the peppers, cut side up, in the baking dish; drizzle with 1 tbsp of the oil and sprinkle with the remaining ¼ teaspoon salt.
  3. Roast Peppers:
    Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that’s okay.
  4. Cook Filling:
    Meanwhile, heat the remaining 2 tbsp of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, for 3 to 4 minutes.
    Add the garlic and cook for 1 more minute; do not brown.
    Add the ground beef mixture, chili powder, cumin, and oregano, and increase the heat to medium-high.
    Cook, breaking the meat up with a wooden spoon, until the meat is browned for 4 to 5 minutes and almost cooked through.
    Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes.
    Add the cooked rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
  5. Stuff Peppers:
    Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

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