Stuffed Bell Peppers with Ground Meat and Cheese
A bright, hearty, aromatic main course for lunch or dinner! Bell peppers stuffed with ground meat and cheese is a versatile dish that brings together meat, rice, and vegetables. There are lots of ways to make them — here we bake them in the oven under a melted cheese topping. So good!
Cooking method
-
Step 1:
How do you make stuffed bell peppers with ground meat and cheese in the oven? Start by gathering all the ingredients. You'll want large bell peppers — firm and fresh, not soft. Using a mix of colors makes the dish bright and pretty.
-
Step 2:
Wash and dry the bell peppers. Cut off the tops and remove the seeds.
-
Step 3:
Now get the filling ingredients ready. Use ground meat that's fairly lean — all beef, all pork, or a blend. You can grind your own instead of using store-bought.
-
Step 4:
Boil the rice in plenty of salted water until tender, then drain in a sieve. It should be light and fluffy. You can cook the rice ahead of time, even the night before.
-
Step 5:
Wash the tomatoes and cut them into small dice. You can swap the fresh tomatoes for the same amount of canned diced tomatoes in their juice.
-
Step 6:
Grate the cheese on the coarse side of a box grater.
-
Step 7:
Peel the onion and cut it into small dice.
-
Step 8:
Finely chop the garlic.
-
Step 9:
Heat the vegetable oil in a skillet over medium heat and sauté the onion until translucent.
-
Step 10:
Add the tomato paste and garlic. Cook, stirring, for 1-2 minutes until the garlic is fragrant.
-
Step 11:
Add the ground meat to the skillet. Cook for 5-6 minutes, stirring and breaking up any clumps, until the meat is no longer pink.
-
Step 12:
Stir the cooked rice and diced tomatoes into the meat.
-
Step 13:
Season with salt, pepper, and oregano, and stir to combine. Feel free to add other spices you like — paprika or ground coriander work well here. Simmer until the excess liquid has cooked off.
-
Step 14:
Grease a baking dish with vegetable oil. Stand the peppers upright and fill them with the meat mixture. Pick a dish snug enough that the peppers stay upright and don't tip over.
-
Step 15:
Cover the dish with foil and bake in an oven preheated to 400°F (200°C) for 30-35 minutes. The exact time depends on your oven, so it may take a bit longer. The peppers should be well cooked and tender but still hold their shape without bursting.
-
Step 16:
Remove the foil and sprinkle the grated cheese over the peppers. Return them to the oven for another 5-7 minutes, until the cheese melts.
-
Step 17:
Before serving, sprinkle the peppers with chopped fresh herbs if you like. Enjoy!
- Keep in mind that every oven is different, so the temperature and baking time may vary from what's listed.
- For rice that comes out perfectly every time, it helps to know how to pick the right variety and cook it well.
- Saltiness, sweetness, bitterness, heat, and tang are different for everyone, so always season to your own taste. When trying a new spice for the first time, remember that some are easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White long-grain rice, steamed, raw - 369 kcal/100g
- White long-grain rice, steamed, boiled - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Chester cheese 50% fat - 363 kcal/100g
- Edamer cheese 40% fat - 340 kcal/100g
- Cheese with mushrooms 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley - 45 kcal/100g
- Mixed ground meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Dried oregano - 306 kcal/100g
Similar recipes
- Kitchen utensils
- Second course
- Meat and meat products
- Cheese
- Vegetables
- Cereals and cereal products
- Spices seasonings spices
- Fats and oils
- Other
- Garlic
- Oregano
- Pepper
- Parsley
- Salt
- Recipes in foil
- Vegetable oil
- Tomato paste
- Cooking
- Frying
- Oven roasting
- Meat second course
- Meat in the oven
- Minced meat
- Made of solid cheese
- Vegetables in the oven
- From tomato
- From sweet pepper
- From onion
- No eggs
- Balanced nutrition
- Recipes for lean dishes without butter
- From rice