Stuffed Bell Peppers

Article by Layla Khoury-Hanold

With a hearty filling of ground meat, veggies, grains and cheese, stuffed bell peppers are a classic comfort food dish that’s budget-friendly. Stuffed peppers are versatile too, lending themselves to different flavors and ingredients, so they can be made vegetarian or vegan. For her take on stuffed peppers, Ree opts for a trio of bell peppers filled with seasoned ground beef, aromatic veggies, two kinds of rice and pepperjack cheese. With Ree’s recipe, you’ll learn how to properly prep bell peppers for stuffing, the key ingredients that make for an extra flavorful filling and Ree’s simple trick to ensure evenly cooked, perfectly tender stuffed peppers that won’t fall apart.

How to Make Stuffed Bell Peppers Like a Pro

Prep the bell peppers for stuffing. Cut off the tops of the peppers and remove the seeds and as much membrane as possible to maximize room for filling. Ree opts to not pre-cook the peppers, so they hold their shape while baking.

Don’t overcook the ground beef. Ree cooks lean ground beef until it’s cooked through and just beginning to brown. This will ensure that the meat doesn’t dry out when the stuffed peppers bake in the oven.

Build flavor into the filling. Ree sautés chopped pepper tops, diced onions and zucchini, minced garlic, seeded diced tomatoes and a couple pinches of red pepper flakes to create a flavor-packed veggie mixture to add to the stuffing. She adds two types of rice: cooked long-grain rice and wild rice for a nutty bite.

Take care the peppers don’t tip over. Choose a baking dish just large enough to hold the peppers upright (cut-side up) so that they don’t tip over.

Bake the peppers with water to ensure even cooking. Pour a small amount of water into the bottom of the baking dish and wrap tightly in foil. This creates steam and helps the peppers cook, so there’s no need to boil or par-cook the bell peppers ahead of time.

How Long to Cook Stuffed Bell Peppers

Bake stuffed bell peppers in a 350-degree F oven for about 45 minutes total. You’ll first want to bake the stuffed peppers in a foil-covered baking dish for 30 minutes, then without the foil for an additional 15 to 20 minutes. You’ll know the stuffed peppers are done when they are soft and the cheese is melted and lightly brown.

What Goes with Stuffed Bell Peppers?

Stuffed bell peppers are a filling, hearty meal on their own but they go with simple side dishes such as garlic bread, cornbread and salads. Try Ree’s Garlic Cheese Bread, Skillet Cornbread or Killer Kale Salad. You can also serve stuffed bell peppers with homey vegetable sides such as Roasted Green Vegetable Medley, Roasted Sprouts and Onions or Sweet Roasted Rosemary Acorn Squash Wedges.

How to Make Stuffed Bell Peppers Ahead of Time

Stuffed bell peppers are an easy weeknight supper, but you can also prep the components ahead of time and store them in the fridge for even quicker assembly:

• Prep the peppers: cut off the tops and remove the seeds and membranes, then store them in a zip-top bag.

• Make the filling: saute the ground beef, aromatics, veggies and seasonings, then allow the mixture to cool and store it in an airtight container. Cook the rice, allow it to cool, then store it in an airtight container.

• Shred the cheese: then transfer to another zip-top bag.

When you’re ready to make dinner, line the peppers cut-side up in a baking dish, combine the ground beef-veggie mixture with the cooked rice and cheese to make the filling, stuff the peppers with the filling, top with more cheese and bake.