Classic Stuffed Peppers

Classic Stuffed Peppers

Prep Time10 minutes
Total Time1 hour 20 minutes
Servings: 6


  • ½ c uncooked rice
  • 2 tbsp extra-virgin olive oil plus more for drizzling
  • 1 medium onion chopped
  • 1 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 1 14.5 oz can diced tomatoes
  • 1 tsp dried oregano
  • Kosher salt
  • freshly ground black pepper
  • 6 bell peppers tops and cores removed
  • 1 c shredded Monterey Jack cheese
  • freshly chopped parsley for garnish


  • Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  • Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  • Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  • Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  • Garnish with parsley before serving.
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