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How To Make Stuffed Peppers
INGREDIENTS
- Rice: Either works here, though you’ll definitely want to plan ahead if you’re cooking brown rice the same night as your peppers (it can take up to an hour to cook, whereas white usually takes less than 30 minutes). Not a rice cooking pro yet? Follow food editor Taylor Ann’s guides to cooking both brown and white rice, and you’ll be a master in no time.
- Tomato Paste: If you’re like me, every time you need tomato paste for a recipe, you open a can, use a few tablespoons, then pop the can back in the fridge to wait to be thrown away next time you do a fridge clean out. Relatable? You’ve got to try my new hack: whenever you open a can, spoon all the tomato paste from it onto a small sheet pan or plate, then freeze it. Once it’s frozen enough to not stick together, store them in an airtight container. Next time you need just one or two tablespoons, you can use your frozen backstock instead of opening a new can—just cook it for a little longer than you normally would!
- Ground Beef: I usually default to 85/15 (85 percent lean meat and 15 percent fat) or 90/10, but use whatever you like here.
- Diced Tomatoes: I love the convenience of canned tomatoes, but not all are created equal. My favorite brand is San Marzano because I find it to be the most consistent, but other brands will work. Look for ones that have short ingredient lists (just tomatoes, salt, citric acid, and water or tomato juice). I have, on occasion, been known to use fire-roasted or tomatoes with green chiles here, but I never want ones that contain any added sugar or additives.
- Bell Peppers: You can go with any colors here, but keep this in mind: standard red, yellow, and orange are usually a little sweeter than their green or purple counterparts, which lean towards grassier and slightly bitter. Any will work here, but I do recommend trying to buy ones that are similar in size, both height- and width-wise.
- Monterey Jack Cheese: This is my favorite cheese to use here because it’s a little buttery and nutty, but whatever cheese you like works—try cheddar for a sharper, more robust flavor, pepper Jack for a little kick, or even a Mexican blend for a little variety. Though I’m usually a bit proponent of shredding your own cheese, for this family-friendly meal, I’m okay with saying you can use the pre-shredded kind.
- Parsley: This is my preferred garnish, but anything that adds a little pop of green will work here—chives, thyme, even scallions would be great.
STEP-BY-STEP INSTRUCTIONS
Start by preheating your oven to 400°, and making your rice if you haven’t yet. Personally, I like to get my peppers prepped and cut before making the filling, so I don’t have to multitask too much. Here’s how I do it: I cut off the top (using a small paring knife to carve a circle around the stem, kind of like when carving a pumpkin), then I pull out the core and the seeds. I suggest turning the peppers upside down over the sink and tapping them to get the excess seeds out. You could even try rinsing the peppers out if you need some extra help. If a few seeds stay in, don’t panic—it won’t mess up your dish.
Once your peppers are ready, get a large skillet and some oil heating over medium heat. Add your onions, garlic, and tomato paste in stages, letting each one cook a bit before adding the next. You might be tempted to just chuck in your tomato paste with your ground beef, but trust me—letting it cook on its own for a minute or two helps caramelize it and bring out some of its more complex flavors (AND helps get rid of any leftover taste from the can it came in).
Once your aromatics are softened and fragrant, add your ground beef. Cook it, breaking it up with your spoon, until it’s no longer pink (a little under is okay, because it’s going to get baked). Drain the excess oil if needed.
Stir in your cooked rice and diced tomatoes, then add your oregano, salt, and pepper. Taste for seasoning here, then let it cook down for a few minutes until the liquid is reduced a bit.
