Description
Michael Symon’s Stuffed Peppers deliver a hearty Italian-American classic with bold Mediterranean flavors. Juicy bell peppers cradle seasoned ground beef, rice, and melted cheese, creating a satisfying meal that brings comfort and excitement to your dinner table.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) 90% lean ground beef
Spices and Seasonings:
- 1¼ teaspoons salt
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Heaping ¼ teaspoon baking soda
Vegetables and Additional Ingredients:
- 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 (8-ounce/227 grams) can tomato sauce
- 1 cup cooked rice, quinoa, or any grain
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven to 425°F (218°C) and position the rack in the center of the oven.
- Combine ground beef with 1 teaspoon salt and baking soda, then let it rest for 20 minutes to tenderize.
- Cover a 9×13-inch (23×33 centimeters) baking dish with aluminum foil and arrange bell peppers cut-side upward.
- Drizzle 1 tablespoon olive oil over the peppers and sprinkle ¼ teaspoon salt evenly across their surface.
- Roast the peppers for 20 minutes until they develop a slight golden color and maintain a crisp texture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the seasoned ground beef along with chili powder, cumin, and oregano. Cook until the meat browns thoroughly.
- Pour tomato sauce into the skillet, reduce heat, and simmer uncovered until the meat is completely cooked (approximately 2-3 minutes).
- In the same skillet, sauté diced onions until they become translucent, then add minced garlic and cook for an additional minute.
- Incorporate cooked rice and ¾ cup shredded cheese, stirring until the cheese melts completely.
- Remove the rice mixture from heat and evenly distribute the meat filling into the roasted peppers.
- Sprinkle the remaining ¾ cup cheese over the stuffed peppers.
- Return the dish to the oven and bake for 10-15 minutes until the filling is heated through and the cheese is melted and bubbling.
Notes
- Tenderizing the beef with salt and baking soda helps break down protein fibers, creating a more succulent and soft texture.
- Colorful bell peppers add visual appeal and provide a sweet, crisp contrast to the rich meat mixture.
- Allowing the seasoned beef to rest enables the flavors to meld and the meat to absorb the seasonings more effectively.
- Mixing different colored peppers introduces a playful and appetizing element to the dish, making it more enticing.
- Resting the beef before cooking ensures a more even distribution of salt and helps maintain moisture during the cooking process.
- The brief marination period allows enzymes to work, resulting in a more tender and flavorful meat preparation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 475 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg