The Best Stuffed Peppers for a Hearty and Flavorful Meal

Stuffed peppers are a classic comfort food that combines vibrant bell peppers with a savory mix of beef, rice, and melty cheese. This recipe brings together simple ingredients to create a dish that is not only delicious but also packed with nutrients. With just a bit of prep, you’ll have a satisfying, colorful meal that the whole family will love.

Why You’ll Love These Stuffed Peppers

• Packed with Flavor: The combination of sautéed onions, garlic, thyme, and a splash of white wine gives these peppers a rich, aromatic filling.

• Cheesy Goodness: Muenster cheese adds a creamy, melty finish that brings the whole dish together.

• Nutritious and Satisfying: Bell peppers are rich in vitamins A and C, while the beef and rice filling offers protein and fiber.

Ingredients

• 6 large red, orange, or yellow bell peppers

• 3 tablespoons olive oil

• 1 pound ground beef

• 2 medium onions, chopped

• 4 cloves garlic, finely grated

• 2 teaspoons fresh thyme leaves

• Kosher salt and freshly ground black pepper

• 4 plum tomatoes, cored and cut into 1/2-inch pieces

• 2 tablespoons tomato paste

• 1 cup dry white wine

• 1 cup low-sodium chicken broth

• 2 cups cooked rice

• 2 cups shredded Muenster cheese

Directions:

1. Prep the Peppers

• If your peppers don’t sit upright, trim 1/8-inch off the bottoms to level them.

• Cut the tops off each pepper (about 1/2-inch down) and remove the stems, finely chopping the remaining flesh from the tops.

• Scoop out the seeds and as much of the membranes as possible.

• Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high for 12 minutes. Carefully uncover and set aside.

2. Cook the Beef

• Heat 2 tablespoons oil in a large skillet over medium-high heat.

• Spread the ground beef in an even layer and cook until lightly browned, about 3 minutes.

• Break up any clumps and cook until the meat is browned all over, about 6 to 8 minutes.

• Transfer the browned meat to a large bowl using a slotted spoon.

3. Make the Filling

• Reduce heat to medium. Heat the remaining oil in the skillet.

• Add chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.

• Cook until tender but not browned, about 10 to 12 minutes.

• Add tomatoes and cook until soft and liquid is reduced, about 7 minutes.

• Stir in tomato paste and cook until it turns brick red, about 1 minute.

• Pour in white wine and reduce until the mixture is thick and alcohol smell is gone, about 6 to 8 minutes.

• Add chicken broth, bring to a boil, and transfer to the bowl with beef.

• Mix in the cooked rice, ensuring everything is well combined. Season with salt and pepper to taste.

4. Assemble and Bake

• Preheat the oven to 450°F and arrange a rack in the center.

• Place the peppers cut-side up in a 13-by-9-inch baking dish.

• Spoon the filling into each pepper, gently pressing it down with the back of a spoon.

• Bake for 15 minutes. Then, top with shredded Muenster cheese and continue baking until the cheese is browned in spots, about 10 to 12 minutes.

Tips for Perfect Stuffed Peppers:

• Choose the Right Peppers: Red, orange, and yellow peppers are sweeter than green peppers and provide a beautiful color to the dish.

• Don't Overstuff: Overfilling the peppers can cause them to split. Gently press the filling in without overpacking.

• Make It Your Own: You can swap ground beef for ground turkey or chicken, or use quinoa instead of rice for a lighter option.

These stuffed peppers pair well with a simple green salad, garlic bread, or steamed vegetables. For an extra kick, serve with a drizzle of hot sauce or a spoonful of sour cream.

Stuffed peppers are a delicious way to enjoy a balanced meal in one tidy package. The combination of tender peppers, savory beef, fluffy rice, and melted cheese is sure to satisfy.

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