Stuffed Peppers

These aren’t your grandmother’s stuffed peppers – we’re talking about perfectly tender bell peppers filled with incredibly seasoned ground beef, fluffy rice, and an irresistible blanket of melted cheese.

The secret to these show-stopping stuffed peppers lies in a special meat-tenderizing technique using baking soda, which ensures every bite is melt-in-your-mouth tender. Combined with the perfect blend of spices and that golden, bubbly cheese topping, this dish delivers restaurant-quality results right from your own oven.

Ingredients

For the Peppers:

• 3 large red, yellow, or orange bell peppers, halved lengthwise and cored
• 3 tablespoons extra-virgin olive oil, divided
• 1¼ teaspoons salt, divided

For the Filling:

• 1 pound 90% lean ground beef
• ¼ teaspoon baking soda (heaping)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 (8-oz) can tomato sauce
• 1 cup cooked rice, quinoa, or grain of choice
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese

Steps

1. Preheat your oven to 425°F (218°C) with the rack in the middle position. This high temperature ensures proper caramelization of the peppers.
2. Tenderize the beef: In a medium bowl, combine the ground beef with 1 teaspoon salt and the baking soda. Use your hands to thoroughly mix – this step is crucial for achieving tender meat. Let rest for 20 minutes while preparing other ingredients.
3. Prepare the baking dish: Line a 9×13-inch baking dish with aluminum foil (this makes cleanup much easier). Arrange pepper halves cut-side up, drizzle with 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt.
4. First roast: Place peppers in the oven for 20 minutes until they’re slightly browned and tender-crisp. Don’t worry about liquid collecting in the peppers – this adds flavor!
5. Meanwhile, prepare the filling:
   • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat
   • Cook onions for 3-4 minutes until translucent (not browned)
   • Add garlic and cook for 1 minute until fragrant
   • Add seasoned beef mixture, chili powder, cumin, and oregano
   • Increase heat to medium-high and cook for 4-5 minutes, breaking up meat with a wooden spoon
   • Add tomato sauce, bring to boil, then reduce heat and simmer 2-3 minutes
   • Stir in rice and ¾ cup cheese until melted
6. Final assembly and bake: Fill peppers with meat mixture, top with remaining ¾ cup cheese, and return to oven for 10-15 minutes until cheese is golden and bubbly.

Smart Swaps

• Use cauliflower rice instead of regular rice to reduce carbs
• Swap ground beef for ground turkey to reduce fat
• Try dairy-free cheese for a lactose-free version

Make It Diabetes-Friendly

• Replace rice with cauliflower rice (saves 30g carbs per serving)
• Use low-sodium tomato sauce to reduce sodium content
• Consider adding extra fiber with ½ cup black beans
• Portion size: stick to one pepper half per serving

Pro Tips

• Let peppers cool for 5 minutes before serving to prevent filling from being too hot
• Choose peppers that can stand up straight to prevent filling spillage
• For meal prep, assemble everything but the final cheese topping, then bake when ready to serve