Stuffed Peppers with Cheese

If you’re looking for a way to get more veggies in but still crave the heartier, filling bases of meats and cheeses, this recipe for stuffed peppers with cheese is about to be your go-to. Made with green bell peppers and ground beef, and with plenty of gooey, golden cheddar cheese on top, this recipe is an all-in-one meal that’ll satisfy your need for more veggies and give you plenty of protein. Make it easily under an hour for a weeknight dinner that’ll deliver a healthy, satisfying meal for all.

Ingredients for Stuffed Peppers with Cheese

• Green peppers: Green bell peppers hold their shape exceptionally well, which is why they’re typically used in a stuffed pepper recipe. You can use any color bell pepper that you prefer.
• Beef: Ground beef adds hearty, flavorful protein.
• Onion: One medium onion, chopped well, complements both the pepper and the beef.
• Salt: A large, flaky sea salt will help to tenderize the ground beef as well as bring out the delicious flavors of these stuffed peppers with cheese.
• Cheddar: Pre-shredded cheese is easiest for this application.
• Tomatoes: Use about three medium fresh tomatoes.
• Rice: Cook the rice before making this recipe so it’s ready to go when you need it.

Directions

Step 1: Cook the peppers

Cut the tops off of the peppers and remove the seeds. In a Dutch oven, cook the peppers in boiling water for six to eight minutes, or until the peppers are crisp-tender. Be sure to not overcook them, as this will result in a soggy pepper.

Step 2: Brown the beef

Preheat the oven to 350°F. Meanwhile, brown the beef with onion and salt in a skillet; drain. Cool slightly, and then stir in the cheese, tomato and rice.

Step 3: Stuff the peppers

Drain peppers and stuff with the meat mixture. Place this in a baking dish. Bake, uncovered, for about 20 minutes or until the peppers are heated through and the cheese is bubbling and golden brown.

Recipe Variations

• Swap the meat: Sub ground turkey, chicken or pork for the beef.
• Swap the rice: Rice is the ideal grain for this recipe, but that doesn’t mean it’s the only grain to use. Cauliflower rice, quinoa, barley, couscous, farro or even broccoli rice are all interesting options.

How to Store Stuffed Peppers with Cheese

Store any leftover cheesy stuffed peppers in an airtight container in the fridge. Eat within three to four days.

How do you reheat stuffed peppers with cheese?

Reheat any leftovers using the oven or microwave. To use the oven, reheat on low, uncovered, until heated through and the cheese is bubbling. The microwave will require a cover over the top of the peppers, and heat in 30-second intervals until heated through.

Stuffed Peppers with Cheese Tips

Can I make these cheesy stuffed peppers vegetarian or vegan?

Yes, you can swap out the meat and cheese to make this a vegetarian or vegan-friendly meal. We recommend finely chopping mushrooms into a crumble in place of the beef. For a vegan option, swap the cheddar for your favorite vegan cheddar cheese.

Why are my peppers getting mushy?

If your peppers are coming out too soggy, you may have cooked them too long. To avoid this, cook the peppers until they are just fork tender, remove them from the Dutch oven and drain immediately.

What else can I serve with stuffed peppers with cheese?

This all-in-one meal is hearty and filling, but it is nice to serve it with something on the side. We’d recommend serving these with a belly-warming vegetable soup or a freshly made corn salad.