Beef Stuffed Peppers
These Beef Stuffed Peppers are a colorful, savory delight! Packed with lean ground beef, aromatic spices, and melty cheese, they're perfect for any occasion.
Servings: 4 servings
Ingredients
For the Filling:
- 6 large bell peppers (green, red, and/or yellow)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 pound lean ground beef (90% lean recommended)
- 1 cup tomato paste
- 15 ounce can chopped fire-roasted tomatoes
- 1/2 cup fresh parsley (minced)
- 2 teaspoons dried oregano
- 3 teaspoons dried basil
- 1/2 teaspoon red pepper flakes (to taste)
- 1 teaspoon Worcestershire sauce
- 8 ounces sharp cheddar cheese (cubed or shredded)
Instructions
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Wash the bell peppers and slice the tops off. Remove the seeds and membranes carefully. Set aside.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
- Step 4: Add the lean ground beef, breaking it apart. Cook until browned, about 7-10 minutes.
- Step 5: Stir in tomato paste, fire-roasted tomatoes, parsley, oregano, basil, red pepper flakes, and Worcestershire sauce. Simmer for about 5 minutes.
- Step 6: Fold in cheddar cheese cubes until well combined.
- Step 7: Spoon the filling into each pepper, packing it tightly. Arrange in a baking dish.
- Step 8: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is bubbling.
Equipment
- Large Skillet
- Cutting board and knife
- Baking Dish
- Aluminum Foil
- Wooden spoon or spatula
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- These stuffed peppers freeze well; wrap each in plastic wrap and place in a freezer-safe bag.
- Feel free to customize the filling with your favorite ingredients!