colorful stuffed peppers with ground beef and tomato rice


  • 1/2 cup uncooked white or brown rice
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste
  • 1 lb. ground beef
  • 1 (14.5-oz.) can diced tomatoes
  • 1 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 6 bell peppers, tops and cores removed
  • 1 cup shredded Monterey Jack
  • Chopped fresh parsley, for serving
stuffed peppers sbs


Step 1: Preheat oven to 400°. Prepare rice according to package instructions.

Step 2: In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.

Step 3: Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.

Step 4: Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.

Step 5: Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.

Step 6: Top with parsley before serving.

stuffed peppers sbs

How to Make Stuffed Peppers

Preparing the Ingredients

Cook white or brown rice according to the package instructions. Tomato paste is a key ingredient; freeze leftovers for future use. Choose ground beef with your preferred fat content. Use canned diced tomatoes, preferably with minimal additives. Select bell peppers of similar size for even cooking. Monterey Jack cheese adds a buttery, nutty flavor, but feel free to use your favorite cheese. Garnish with parsley or any green herb.

stuffed peppers sbs

Step-by-Step Instructions

Preheat Oven and Prep Rice: Start by preheating your oven to 400° and making your rice if needed.

Prepare Peppers: Cut off the tops, remove the cores and seeds, and rinse if necessary. This makes filling them easier.

Cook Filling: Heat oil in a skillet over medium heat. Add onions, garlic, and tomato paste in stages, cooking each briefly. Add ground beef, cook until no longer pink, and drain excess oil. Stir in rice and diced tomatoes, then season with oregano, salt, and pepper. Cook until the liquid reduces.

Fill and Bake Peppers: Arrange peppers in a baking dish, drizzle with oil, and fill with the beef mixture. Top with cheese, cover with foil, and bake. Uncover for the last 10 minutes to let the cheese bubble.

Serve and Enjoy: Garnish with parsley before serving.