Stuffed Bell Peppers

These Stuffed Bell Peppers are a vibrant, hearty meal that’s perfect for family dinners. Each pepper is filled with a flavorful combination of seasoned ground beef, rice, tomatoes, and cheese, then baked to tender perfection. The added touch of taco seasoning and Rotel gives them a subtle Tex-Mex twist, while fresh cilantro and scallions offer a bright, refreshing finish. This recipe is customizable—you can use any color of peppers or adjust the spiciness depending on your preference!

Ingredients:

• 8 bell peppers (any color)
• 2 tablespoons extra-virgin olive oil
• 1 pound lean ground beef
• 1 small sweet onion, diced
• Salt and pepper, to taste
• 15 oz can petite diced tomatoes, undrained
• 10 oz can Rotel (choose from original, mild, or hot), undrained
• 1 cup low-sodium chicken broth
• ¾ cup uncooked long-grain white rice
• 3 teaspoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon taco seasoning
• 1 teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1 cup shredded Mexican blend cheese, divided
• Fresh chopped cilantro (or parsley) for serving
• Diced scallions for serving

Instructions:

1. Prep the Peppers:

• Preheat your oven to 400°F (200°C). Spray a 3-quart baking dish with nonstick spray.
• Slice off the tops of the bell peppers and remove the seeds and membranes. Dice the tops and set them aside for later.
• If necessary, trim a small amount from the bottom of each pepper so they stand upright in the dish. Be careful not to slice too deeply, as the filling might leak out. Arrange the peppers in the dish snugly but not crowded, and season the insides with a pinch of salt and pepper.

2. Cook the Beef Filling:

• Heat the olive oil in a large ovenproof sauté pan over medium-high heat. Add the ground beef, onion, and diced pepper tops. Cook, breaking up the meat with a spoon, until browned and cooked through, about 3-5 minutes. Drain any excess grease and season with salt and pepper.
• Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, salt, and pepper. Bring the mixture to a boil, then stir once, cover the pan, and reduce heat to medium-low. Allow it to cook undisturbed for 20 minutes.

3. Roast the Peppers:

• While the beef mixture is cooking, place the peppers in the oven to roast for 20 minutes. This step ensures the peppers soften before they’re stuffed.

4. Stuff the Peppers:

• Once the rice is tender, remove the pan from heat and stir in ½ cup of the shredded cheese until melted.
• Remove the peppers from the oven and fill them with the beef mixture. Top each pepper with the remaining ½ cup of cheese.

5. Bake and Serve:

• Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender.
• Garnish with fresh cilantro or parsley, along with diced scallions for a final burst of flavor, and serve hot!

Tips & Variations:

• Make it Spicy: For a little more heat, use hot Rotel or add a pinch of cayenne pepper or diced jalapeños to the beef mixture.
• Ground Meat Alternatives: Swap the ground beef for ground turkey or chicken for a leaner version.
• Vegetarian Version: Replace the meat with black beans or a plant-based protein for a vegetarian option.
• Cheese Choice: The Mexican blend cheese adds a nice creaminess, but feel free to use cheddar, Monterey Jack, or any favorite melting cheese.
• Make Ahead: You can prepare the filling ahead of time and stuff the peppers when you’re ready to bake, saving you time on busy nights.

These Stuffed Bell Peppers are a satisfying, wholesome meal, perfect for a weeknight dinner or to impress guests with their vibrant colors and bold flavors.