Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 medium bell peppers (8 oz/225 g each)
- 2 tbsp olive oil, divided
- 1 lb (450 g) 85% lean ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp each: ground cumin, smoked paprika, dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp tomato paste
- 1 can (14.5 oz/410 g) diced tomatoes, drained
- 1/2 cup (120 ml) beef or chicken broth
- 2 cups (310 g) cooked white rice
- 2 tbsp chopped parsley + 2 tbsp chopped cilantro
- 1 tsp red wine vinegar
- 3/4 tsp kosher salt + 1/2 tsp black pepper (plus more to taste)
- 3/4 cup (85 g) shredded mozzarella or Monterey Jack, divided
Do This
- 1. Heat oven to 400°F (200°C). Oil a 9×13 in (23×33 cm) baking dish; add 1/4 cup water.
- 2. Trim tops from peppers, seed, and rub insides with 1 tsp oil and a pinch of salt.
- 3. Sauté onion in 1 tbsp oil (medium heat) 3–4 min; add garlic 30 sec.
- 4. Add beef; cook until browned, 6–8 min. Stir in spices, tomato paste 1 min.
- 5. Add drained tomatoes and broth; simmer 5 min. Off heat, fold in rice, herbs, vinegar, 1/2 cup cheese. Season to taste.
- 6. Pack filling into peppers; stand in dish. Cover tightly with foil; bake 30 min.
- 7. Uncover, top with remaining 1/4 cup cheese; bake 12–15 min until peppers slump and tops are burnished. Rest 5 min.
Why You’ll Love This Recipe
- Classic comfort with Latin flair: savory beef, tender rice, bright tomatoes, and herbs inside sweet roasted peppers.
- Balanced and satisfying: a complete dinner in one beautiful package.
- Make-ahead friendly: filling and peppers can be prepped in advance.
- Customizable heat and cheese levels to suit your table.
Grocery List
- Produce: 6 bell peppers, 1 onion, 3 garlic cloves, fresh parsley, fresh cilantro
- Dairy: Shredded mozzarella or Monterey Jack (3/4 cup total)
- Pantry: Olive oil, ground beef, long-grain white rice, canned diced tomatoes, tomato paste, beef or chicken broth, red wine vinegar, kosher salt, black pepper, cumin, smoked paprika, dried oregano, red pepper flakes (optional)
Full Ingredients
For the Peppers
- 6 medium bell peppers (about 8 oz/225 g each), tops trimmed and seeds removed
- 1 tbsp olive oil (to rub inside shells)
- 1/4 tsp kosher salt (to season shells)
- 1/4 cup (60 ml) water (for the baking dish)
For the Beef–Rice–Tomato Filling
- 1 tbsp olive oil
- 1 lb (450 g) 85% lean ground beef
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano (or 2 tsp fresh, chopped)
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp tomato paste
- 1 can (14.5 oz/410 g) diced tomatoes, well drained
- 1/2 cup (120 ml) beef or chicken broth
- 2 cups (310 g) cooked long-grain white rice, cooled and fluffed
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp red wine vinegar (or sherry vinegar)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3/4 cup (85 g) shredded mozzarella or Monterey Jack, divided (1/2 cup for filling; 1/4 cup for topping)
For Serving (optional)
- Extra chopped parsley or cilantro
- Lime wedges for squeezing
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 400°F (200°C) with a rack in the center. Lightly oil a 9×13-inch (23×33 cm) baking dish and pour in 1/4 cup (60 ml) water. This small amount of water creates gentle steam so the peppers soften evenly without drying out.
Step 2: Prep the bell peppers
Slice a thin cap from the stem end of each pepper and reserve the tops if you like for presentation. Remove seeds and membranes. Rub the insides with 1 tbsp olive oil and season the cavities with 1/4 tsp kosher salt. Arrange the peppers upright in the prepared baking dish so they fit snugly and stand without tipping.
Step 3: Sauté aromatics and brown the beef
Warm 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no longer pink and lightly browned, 6–8 minutes. Spoon off excess fat if needed.
Step 4: Build flavor with tomatoes and spices
Stir in the cumin, smoked paprika, dried oregano, and red pepper flakes (if using); cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring. Mix in the well-drained diced tomatoes and the broth. Simmer 5 minutes to thicken slightly and meld flavors.
Step 5: Fold in rice, herbs, and a little cheese
Remove the skillet from heat. Stir in the cooked rice, parsley, cilantro, vinegar, 1/2 cup (56 g) of the cheese, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar for brightness. The mixture should be savory and moist but not soupy.
Step 6: Stuff the peppers and bake covered
Pack the filling firmly into each pepper, mounding it slightly. Place any extra filling around the peppers in the dish. Cover the dish tightly with foil and bake for 30 minutes. The steam will help the peppers relax and turn tender.
Step 7: Uncover, burnish, and serve
Remove the foil. Sprinkle the remaining 1/4 cup (28 g) cheese over the tops. Return to the oven and bake uncovered 12–15 minutes until the peppers slump tender and the cheese is golden with lightly caramelized spots. For deeper color, broil for 1–2 minutes, watching closely. Rest 5 minutes. Garnish with extra herbs and serve warm, with lime wedges if you like.
Pro Tips
- Choose peppers that stand upright; if needed, shave a thin slice from the base so they sit level without cutting through.
- Drain canned tomatoes very well to keep the filling from becoming watery.
- Cool the rice before mixing; cooler rice stays fluffy and prevents a gummy filling.
- Season boldly: taste the filling before stuffing and adjust salt, pepper, and vinegar for lively flavor.
- For extra char, broil the stuffed peppers briefly at the end, but keep a close eye to avoid scorching.
Variations
- Spicy Ají Style: Add 1–2 tsp ají amarillo paste or a minced jalapeño to the onion for a gentle kick and a touch of fruity heat.
- Turkey and Brown Rice: Swap beef for ground turkey and use cooked brown rice for a leaner, nuttier version; add 1 tbsp olive oil when browning turkey.
- Vegetarian: Replace beef with 8 oz (225 g) finely chopped mushrooms and 1 cup (170 g) cooked black beans; sauté mushrooms until deeply browned before proceeding.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, or microwave gently until hot. Freeze baked peppers individually (wrapped, then bagged) for up to 3 months; thaw overnight and reheat as above. Make-ahead: the filling can be prepared up to 3 days in advance; bring to room temperature before stuffing. You can also assemble stuffed peppers up to 24 hours ahead, cover, and refrigerate; add 5–10 extra minutes to the initial covered bake.
Nutrition (per serving)
Approximate values: 370 calories; 22 g protein; 18 g carbohydrates; 24 g fat; 3 g fiber; 750 mg sodium.
