Description
A delicious and comforting recipe for stuffed bell peppers filled with a savory mixture of ground beef, rice, spinach, and fire-roasted tomatoes, topped with melted cheese and baked to perfection. Perfect as a wholesome family dinner served warm with a touch of fresh parsley.
Ingredients
Scale
Bell Peppers
- 6 bell peppers, cut in half lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil (for roasting peppers)
Filling
- 2 tablespoons extra-virgin olive oil (for sautéing)
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 1 pound ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 cups baby spinach, roughly chopped
- 1 1/2 cups cooked rice
- 1/2 tablespoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
Topping
- 1/2 cup Monterey Jack or cheddar cheese, shredded
- Chopped parsley, for garnishing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the peppers.
- Roast Peppers: Arrange the halved bell peppers cut side up on a baking dish and drizzle evenly with 1 tablespoon of olive oil. Place them in the oven and roast for about 20 minutes until the peppers become slightly tender but still hold their shape.
- Sauté Aromatics: While the peppers roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing for 3 to 4 minutes until softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet with the aromatics. Break it up with a spoon and cook for 5 to 7 minutes until fully browned and cooked through.
- Add Vegetables and Seasoning: Stir in the fire-roasted diced tomatoes, chopped spinach, cooked rice, Italian seasoning, salt, and black pepper. Continue cooking for an additional 3 to 4 minutes, letting the spinach wilt and flavors meld together.
- Stuff Peppers: Remove the roasted bell peppers from the oven. Carefully fill each half with the prepared beef and rice mixture, distributing evenly.
- Add Cheese Topping: Sprinkle shredded Monterey Jack or cheddar cheese generously over each stuffed pepper.
- Bake Stuffed Peppers: Return the stuffed peppers to the oven and bake for 10 to 15 minutes, or until the cheese melts and becomes bubbly and golden.
- Garnish and Serve: Remove the peppers from the oven and garnish with chopped parsley before serving warm.
Notes
- Use any color bell peppers based on preference or availability.
- For a vegetarian option, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Cook rice ahead of time or use leftover rice to save preparation time.
- Adjust seasoning and spices according to taste, adding red pepper flakes for heat if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
