Description
These delicious stuffed peppers are a wholesome and satisfying meal featuring roasted bell peppers filled with a savory mixture of ground beef, fire-roasted tomatoes, spinach, and rice. Topped with melted Monterey Jack or cheddar cheese and garnished with fresh parsley, this recipe offers a balanced blend of flavors and textures perfect for a comforting dinner.
Ingredients
Scale
Vegetables & Produce
- 6 bell peppers, cut in half lengthwise and seeds removed
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 2 cups baby spinach, roughly chopped
- Chopped parsley, for garnishing
Meat & Dairy
- 1 pound ground beef
- 1/2 cup Monterey Jack or cheddar cheese, shredded
Pantry
- 3 tablespoons extra-virgin olive oil
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups cooked rice
- 1/2 tablespoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the peppers.
- Roast Peppers: Arrange the bell pepper halves on a baking dish cut side up. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 20 minutes until they become slightly tender.
- Sauté Aromatics: While the peppers are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing for 3-4 minutes until softened and fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through.
- Add Vegetables and Seasoning: Stir in fire-roasted diced tomatoes, chopped spinach, cooked rice, Italian seasoning, salt, and black pepper. Cook for an additional 3-4 minutes until the spinach has wilted and the mixture is well combined.
- Stuff Peppers: Remove the roasted bell peppers from the oven and carefully fill each half with the beef and rice mixture evenly.
- Add Cheese: Sprinkle shredded Monterey Jack or cheddar cheese on top of each stuffed pepper.
- Bake Again: Return the stuffed peppers to the oven and bake for another 10-15 minutes, until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley before serving to add a bright flavor and color.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Use cooked quinoa or cauliflower rice as a low-carb alternative to regular rice.
- Adjust seasoning and cheese types according to your preference; mozzarella or pepper jack also work well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If bell peppers are very large, halve the cooking times slightly for best tenderness.
