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Stuffed Peppers with Rice and Cheddar-Monterey Jack Cheese Recipe

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4.3 from 5 reviews

These Stuffed Peppers with Rice combine tender bell peppers filled with a flavorful mixture of ground beef, cooked rice, tomato sauce, and savory seasonings, topped with melted cheddar and Monterey Jack cheese. A comforting and hearty baked dish perfect for a family meal.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Peppers

  • 4 sweet bell peppers, any color

Filling

  • 2 tablespoons olive oil, divided
  • 1 lb. ground beef
  • ½ cup finely diced onion
  • 1 cup cooked rice
  • 1 (15 ounce) can tomato sauce
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Kosher salt and ground black pepper, to taste
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack or mozzarella cheese, divided

Optional garnish

  • Chopped fresh parsley or basil

Instructions

  1. Prepare Peppers: Preheat your oven to 350°F (175°C). Cut the bell peppers in half lengthwise, removing all seeds and membranes. Arrange the peppers cut side up in a microwave-safe 13x9-inch baking dish and add 2 tablespoons of water. Lightly cover with parchment paper and microwave for about 3 minutes until peppers soften slightly. Drain any excess liquid.
  2. Make Filling: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and finely diced onion, cooking until the beef is browned and no longer pink. Drain excess fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Mix in half of the shredded cheddar and half of the shredded Monterey Jack or mozzarella cheese. Taste the mixture and adjust seasonings as needed.
  3. Stuff Peppers: Season the inside of each pepper gently with salt and pepper. Spoon the beef and rice filling into each pepper half. Drizzle the stuffed peppers with the remaining 1 tablespoon of olive oil. Cover the baking dish tightly with foil.
  4. Bake Covered: Place the baking dish in the preheated oven and bake for about 35 minutes, until the peppers are tender and the filling is heated through.
  5. Add Cheese and Bake Uncovered: Remove the foil and sprinkle the remaining shredded cheddar and Monterey Jack or mozzarella evenly over the stuffed peppers. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Serve: Remove from oven and let cool slightly. Garnish with freshly chopped parsley or basil before serving. Serve warm and enjoy!

Notes

  • Microwaving the peppers before baking softens them and reduces overall baking time.
  • You can substitute ground turkey or chicken for ground beef to lighten the dish.
  • For a vegetarian version, omit meat and add cooked beans or lentils.
  • Use a combination of cheeses or your favorite melting cheese as desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/stuffed-peppers-with-rice-and-cheddar-monterey-jack-cheese-recipe/