Stuffed Peppers
Hearty, comforting, and freezer-friendly, these stuffed peppers are perfect for make-ahead meals with bold flavor and melty cheese.
Ingredients
- 1 lb 90% lean ground beef
- 1¼ tsp salt, divided
- ¼ tsp baking soda
- 3 red, yellow, or orange bell peppers, halved and cored
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 (8 oz) can tomato sauce
- 1 cup cooked rice, quinoa, or grain
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat oven to 425°F. Line a baking dish and place peppers cut side up. Drizzle with oil and roast for 20 minutes.
- Mash beef with salt and baking soda. Let sit for 20 minutes
- Sauté onions and garlic, then cook beef with spices. Stir in tomato sauce and grains. Add ¾ cup cheese and mix.
- Fill roasted peppers with meat mixture, top with remaining cheese, and bake for 10–15 minutes until bubbly.
