Classic Stuffed Peppers

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These tasty stuffed peppers are a perfect and easy dinner for a chilly fall day. Best paired with a light, crunchy salad or some yummy fried potatoes.



  • ½ c. uncooked rice
  • 1 Tbsp. extra-virgin olive oil
  • 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 degrees.
  • 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..
  • Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 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, about 10 minutes more.
  • Garnish with parsley before serving.