Table of Contents
- Why I Love This Stuffed Peppers Recipe
- Stuffed Peppers Ingredients
- How to Make Stuffed Peppers
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- Other Summer Recipes
- Watch How to Make Stuffed Bell Peppers
- Have I Convinced You to Make This Recipe?
- Stuffed Peppers Recipe
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Utilizing late summer produce, this classic stuffed peppers recipe packs a range of flavors into individual serving shells. Ground beef, jalapeños, onions, corn, and beans to create a textured filling. Customizable and fun to assemble, this recipe is perfect for any gathering.
Why I Love This Stuffed Peppers Recipe
What I love most about this recipe is how perfectly it brings a sense of comfort as we move into fall. It combines simple, accessible ingredients with the best of late summer’s produce to create a deliciously layered stuffing for the bell peppers.
As always, I aim to let seasonal ingredients shine. Here, the bell peppers take center stage, while onion, jalapeño, and corn add a mix of sweet, spicy, and earthy flavors. Even better, these ingredients are easy to find and can be adjusted to suit your taste. The result is a cozy, nourishing dish that’s as satisfying as it is flavorful.
Stuffed Peppers Ingredients
- Bell peppers hold this recipe together, literally. They act as a vessel for the stuffing while providing incredible color and texture.
- Olive oil enhances the flavor of the peppers while they go through their initial par-cooking period.
- Kosher salt and black pepper are the basis of seasoning, being added at each level to boost the flavor.
- Jalapeños bring spice to the recipe, adding a different element of pepper flavor.
- Onion gives an earthy, slightly sweet flavor to the dish.
- Ground beef provides a protein base for the filling while also adding a rich, savory flavor.
- Chili powder, cumin, and dried oregano form a spice mix to deepen the dish’s flavors while enhancing the Southwestern vibe.
- Tomato sauce makes the stuffing creamier, helping to bind the ingredients together.
- Sweet corn is just another reminder of the late summer season, bringing a textured sweetness to the pepper.
- Black beans also add a creamy texture, boosting the dish’s protein.
- Quinoa brings even more protein and texture to the stuffing, giving a light, nutty flavor.
- A squeeze of lime juice enhances all the other flavors, amplifying them throughout the dish.
- Monterey Jack cheese is the final creamy melted element over the top of the peppers, adding a mild cheesy flavor while not overpowering the other ingredients.
How to Make Stuffed Peppers
There are three steps to creating these stuffed peppers:
- Prepare the peppers
- Create the filling
- Stuff the peppers
Step 1: Prepare the peppers. Cut the peppers in half. Remove the stems, seeds, and pith. Place the peppers in a baking dish and drizzle with olive oil. Season with kosher salt and black pepper. Place the dish in a preheated 425°F oven for 10 to 12 minutes until the peppers soften.
Step 2: Create the filling. While the peppers roast, heat a large skillet over medium heat. Add in the ground beef with the onion and pepper. Break up the beef and cook for 6 to 8 minutes until the meat has fully cooked. Season with kosher salt, chili powder, cumin, and dried oregano. Stir into the beef. Add the tomato sauce, corn, black beans, and cooked quinoa. Bring the mixture to a simmer and remove from heat. Squeeze in the lime juice and mix.
Step 3: Stuffing the peppers. Spoon the cooked rice and meat filling into the peppers, slightly mounding the filling. Sprinkle the cheese over the top. Place back into the preheated 425°F oven for 10 to 12 minutes. Serve warm.
Pro Tips for Success
- An initial par-bake of the peppers is essential for the recipe. They take longer to bake than the rest of the ingredients and need time to soften and become more tender.
- This recipe can use any percentage of ground beef. If a fattier mix is used, be sure to drain off any additional liquid that gathers in the pan.
- Turn on the broiling setting for the last minute or two of the final baking. This will help melt and brown the cheese on top.
Variations and Substitutions
This meal can easily be altered to fit personal preference or even what ingredients are currently in the pantry. Here are some basic changes to try:
- Meat: Swap out the ground beef for ground turkey or ground chicken to achieve a slightly leaner, healthier stuffing.
- Filling: Quinoa can easily be swapped for another grain, such as brown rice, white rice, or couscous.
- Cheese: Monterey Jack cheese can be substituted with pepper jack cheese for a spicier taste or cheddar cheese for more sharpness.
- Flavor: Minced garlic cloves can be added when cooking the ground beef to add additional flavor and complexity to the stuffing.
Serving and Storage
To serve: Each pepper can be served individually shortly after being cooked. A salad, coleslaw, cornbread, or tzatziki sauce are great accompaniments to these peppers.
To store: Place in an airtight container and store in the fridge. These peppers should be consumed within 3 to 5 days for the best flavor and texture.
Frequently Asked Questions
Yes, rice is an excellent substitute. It works great in this recipe, and the choice of grain can be based on personal preference.
The filling doesn’t always need to go into a pepper! It’s great by itself, on a salad, or in a tortilla. It’s versatile and can be used in many applications.
When stored in an airtight container in the refrigerator, these stuffed peppers should last 3 to 5 days. As the filling sits in the peppers, the peppers can soften and emit liquid.
Watch How to Make Stuffed Bell Peppers
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion diced
- 1 jalapeño seeded and diced
- 1 ½ tsp kosher salt
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp dried oregano
- 1 15-oz can black beans rinsed and drained
- 1 cup frozen or canned sweet corn thawed and drained
- 1 15-oz can tomato sauce
- 1 cup cooked quinoa (or rice)
- 2 tbsp lime juice
- 1 cup shredded cheese (Monterey Jack, pepper jack, or cheddar)
Instructions
- Prepare the peppers. Preheat the oven to 425°F. Cut the peppers in half from the stem to the bottom. Remove the pith and seeds and set the peppers on a parchment-lined baking sheet or baking dish cut-side up. Drizzle with olive oil, season with salt and black pepper, and roast in the oven until they are slightly softened, 10-12 minutes. Remove from the oven and set the peppers aside.4 large bell peppers, 1 tbsp olive oil
- Prepare the filling. Brown the beef, onions, and jalapeño in a large skillet over medium heat. Break the meat into small pieces until it is fully cooked and the onion is translucent, 6-8 minutes. Add the salt, chili powder, cumin, and dried oregano. Stir and add the black beans, corn, tomato sauce, and cooked quinoa. Stir and bring the mixture to a simmer. Remove from the heat, add the lime juice, and mix to combine.1 lb ground beef, 1 small onion, 1 jalapeño, 1 ½ tsp kosher salt, 1 tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, 1 15-oz can black beans, 1 cup frozen or canned sweet corn, 1 15-oz can tomato sauce, 1 cup cooked quinoa (or rice), 2 tbsp lime juice
- Fill and bake. Divide the filling among the prepared peppers, mounding as needed. Pepper sizes vary, and all the filling may not be required. Store any extra filling in the refrigerator. Top with the shredded cheese and return to the preheated 425°F oven. Bake until the cheese is melted and beginning to brown, 10-12 minutes.1 cup shredded cheese (Monterey Jack, pepper jack, or cheddar)
Thank you Kaleb for sharing your recipes,your life on your farm,gardening and all good things that good people share.
This is absolutely amazing!!!!
Very good. Will make again. Husband even liked it!
This is an amazing recipe ! Loved it! Used cooked wild rice and did some with poblano peppers…so delicious! Thank you!