Hearty Stuffed Bell Peppers
Hearty Stuffed Bell Peppers
Ingredients
For the Bell Peppers
- 5 green bell peppers
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 cup mushrooms, pre-sliced, then chopped
- 3 cloves garlic, grated
- 1 1/2 pounds ground beef
- 1 can Rotel diced tomatoes with green chilies, 10 ounce, undrained
- 1 cup cooked rice
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1/2 teaspoon sea salt, freshly ground, or as needed
- 1 teaspoon Slap Ya Mama seasoning, or to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon chicken bouillon, or beef bouillon
For the Cheese Topping
- 1 cup Colby & Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 4 slices Pepper Jack cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the bell peppers: Cut the tops off each green bell pepper. Carefully remove the seeds and white membranes from the inside of the bell peppers, creating a hollow shell. Set the hollowed peppers aside. Finely chop the reserved bell pepper tops and set aside.
⏱️ 10 min
- 3
Prepare the filling vegetables: Finely chop the half onion and the mushrooms. Grate the garlic cloves.
⏱️ 5 min
- 4
Cook the filling base: Heat the olive oil in a large skillet over medium-high heat. Add the chopped bell pepper tops, onion, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are slightly softened but still have a slight crisp.
⏱️ 7 min
- 5
Brown the ground beef: Add the ground beef to the skillet with the vegetables. Break up the meat with a spoon and cook until it is fully browned. Drain any excess grease from the skillet.
⏱️ 8 min
- 6
Combine filling ingredients: Transfer the cooked meat and vegetable mixture to a large mixing bowl. Add the can of undrained Rotel, cooked rice, grated garlic, black pepper, sea salt, Slap Ya Mama seasoning, smoked paprika, and chicken bouillon. Stir well to combine.
⏱️ 5 min
- 7
Add cheese to the filling: Stir in the shredded Colby & Monterey Jack cheese, shredded cheddar cheese, and grated Parmesan cheese into the filling mixture until evenly distributed.
⏱️ 3 min
- 8
Stuff the bell peppers: Spoon the prepared filling generously into each hollowed-out green bell pepper. Place the stuffed bell peppers upright in the prepared baking dish.
⏱️ 5 min
- 9
Top and bake: Top each stuffed bell pepper with a slice of Pepper Jack cheese. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the bell peppers are tender-crisp and the cheese is melted and bubbly. If you prefer softer bell peppers, you can boil them for 5-7 minutes before stuffing.
⏱️ 30 min•🌡️ 375
- 10
Serve: Carefully remove the baking dish from the oven. Let the stuffed bell peppers rest for a few minutes before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Stuffed Bell Peppers
For the Bell Peppers
- 5 green bell peppers
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 cup mushrooms, pre-sliced, then chopped
- 3 cloves garlic, grated
- 1 1/2 pounds ground beef
- 1 can Rotel diced tomatoes with green chilies, 10 ounce, undrained
- 1 cup cooked rice
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1/2 teaspoon sea salt, freshly ground, or as needed
- 1 teaspoon Slap Ya Mama seasoning, or to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon chicken bouillon, or beef bouillon
For the Cheese Topping
- 1 cup Colby & Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 4 slices Pepper Jack cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the bell peppers: Cut the tops off each green bell pepper. Carefully remove the seeds and white membranes from the inside of the bell peppers, creating a hollow shell. Set the hollowed peppers aside. Finely chop the reserved bell pepper tops and set aside.
⏱️ 10 min - 3
Prepare the filling vegetables: Finely chop the half onion and the mushrooms. Grate the garlic cloves.
⏱️ 5 min - 4
Cook the filling base: Heat the olive oil in a large skillet over medium-high heat. Add the chopped bell pepper tops, onion, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are slightly softened but still have a slight crisp.
⏱️ 7 min - 5
Brown the ground beef: Add the ground beef to the skillet with the vegetables. Break up the meat with a spoon and cook until it is fully browned. Drain any excess grease from the skillet.
⏱️ 8 min - 6
Combine filling ingredients: Transfer the cooked meat and vegetable mixture to a large mixing bowl. Add the can of undrained Rotel, cooked rice, grated garlic, black pepper, sea salt, Slap Ya Mama seasoning, smoked paprika, and chicken bouillon. Stir well to combine.
⏱️ 5 min - 7
Add cheese to the filling: Stir in the shredded Colby & Monterey Jack cheese, shredded cheddar cheese, and grated Parmesan cheese into the filling mixture until evenly distributed.
⏱️ 3 min - 8
Stuff the bell peppers: Spoon the prepared filling generously into each hollowed-out green bell pepper. Place the stuffed bell peppers upright in the prepared baking dish.
⏱️ 5 min - 9
Top and bake: Top each stuffed bell pepper with a slice of Pepper Jack cheese. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the bell peppers are tender-crisp and the cheese is melted and bubbly. If you prefer softer bell peppers, you can boil them for 5-7 minutes before stuffing.
⏱️ 30 min•🌡️ 375 - 10
Serve: Carefully remove the baking dish from the oven. Let the stuffed bell peppers rest for a few minutes before serving hot.
⏱️ 2 min