Classic Stuffed Peppers

Serves 4


  • 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1¼  tsp. fine sea salt
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1½ tsp. chili powder
  • ½ tsp. ground cumin
  • ¼ tsp. dried oregano
  • 1 cup tomato sauce
  • 1 cup cooked rice, quinoa, or any grain
  • 1½ cups sharp cheddar cheese, shredded


Recipe and photo by Once Upon a Chef.

  1. Preheat oven to 425F.
  2. Place the peppers, cut side up, in a 9x13 baking dish. Drizzle with 1 tablespoon of oil and sprinkle with ¼ teaspoon salt.
  3. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
  4. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large skillet. Add the onion and cook, stirring frequently, 3 to 4 minutes. Add the garlic and cook 1 minute more.
  5. Add the ground beef, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes.
  6. Add the tomato sauce and bring to a boil; reduce heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add rice or other grain and ¾ cup of the cheese, and stir until melted. Remove skillet from the heat.
  7. Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted. Serve hot.

Go Back

Your support grows healthy communities