Description
Barefoot Contessa Stuffed Peppers bring Mediterranean charm to classic comfort cuisine. Luscious bell peppers brim with seasoned ground beef, rice, and aromatic herbs, creating a hearty meal that transports you straight to a sun-drenched kitchen.
Ingredients
Scale
Protein:
- 1 pound (1 lb) ground beef
- 1 cup shredded Monterey jack cheese
Vegetables and Aromatics:
- 6 bell peppers, tops and cores removed
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 (14.5 ounces) can of diced tomatoes
- 2 tablespoons tomato paste
- Chopped fresh parsley, for serving
Grains and Seasonings:
- ½ cup uncooked white or brown rice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 ½ teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the rice according to package instructions in a small saucepan, ensuring it’s fully cooked and fluffy.
- In a large skillet, warm olive oil over medium heat and sauté diced onions until translucent and softened, approximately 7 minutes.
- Introduce minced garlic and tomato paste to the skillet, stirring continuously to prevent burning and release aromatic flavors, about 1 minute.
- Add ground beef to the skillet, breaking it into small crumbles using a wooden spoon. Cook thoroughly until the meat loses its pink color, roughly 6 minutes, and carefully drain any excess fat.
- Incorporate the cooked rice and diced tomatoes into the beef mixture. Season generously with dried oregano, kosher salt, and freshly ground black pepper.
- Allow the mixture to simmer, stirring occasionally, until the liquid slightly reduces and the flavors meld together, approximately 5 minutes.
- Preheat the oven to 400°F (204°C) and prepare a 13-inch x 9-inch (33 cm x 23 cm) baking dish by lightly coating it with olive oil.
- Position bell peppers cut-side up in the prepared baking dish, ensuring they are stable and evenly spaced.
- Carefully fill each pepper with the beef and rice mixture, distributing the filling evenly.
- Sprinkle shredded cheese generously over the stuffed peppers, covering the entire surface.
- Cover the baking dish with aluminum foil and bake for 35 minutes, creating a steamy environment that helps tenderize the peppers.
- Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to melt and become golden and bubbly.
- Remove from the oven and let the peppers rest for 5 minutes to set the filling.
- Garnish with freshly chopped parsley before serving hot, adding a vibrant touch of color and fresh flavor.
Notes
- Prepare these stuffed peppers when you want a quick, impressive meal that looks like it came from a gourmet restaurant.
- Refrigerating assembled peppers allows flavors to meld beautifully, creating a more intense taste profile before baking.
- Mixing different cheese types like sharp cheddar and mozzarella adds complex layers of creamy richness to the filling.
- Easily customize the recipe by substituting ground beef with turkey, lamb, or plant-based protein for diverse dietary needs.
- Freezing individual portions makes this a perfect make-ahead dinner solution for busy weeknights or unexpected guests.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 362 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 70 mg