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Colorful stuffed bell peppers with melted cheese in a white baking dish.

Stuffed Peppers

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine tex-mex
Servings 4 to 6 servings
Calories 543 kcal

Ingredients
  

  • 1 pound 90% lean ground beef
  • 1 1/4 teaspoons salt divided
  • 1/4 teaspoon baking soda heaping
  • 3 large bell peppers red, yellow, or orange, halved and cored
  • 3 tablespoons extra-virgin olive oil divided
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 (8 oz. can) tomato sauce
  • 1 cup cooked rice quinoa, or any grain
  • 1 1/2 cups shredded Monterey Jack or Cheddar Jack cheese

Instructions
 

  • Start by preheating your oven to 425°F and positioning the rack in the middle.
  • Mix the ground beef with 1 teaspoon salt and baking soda, then let it sit for 20 minutes.
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  • Prepare a baking dish with foil (optional for easy clean-up), place the peppers cut side up, drizzle with 1 tablespoon oil, and sprinkle with the remaining salt.
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  • Roast the peppers for 20 minutes until they're tender but still hold their shape.
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  • While peppers roast, cook the onion in the remaining oil until soft, then add garlic, spices, and beef. Cook until browned, then add tomato sauce and cook until the beef is done.
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  • Mix in the cooked grain and half the cheese into the beef mixture until the cheese is melted.
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  • Fill the roasted peppers with the beef mixture, top with the remaining cheese, and bake until the cheese is bubbly.
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Nutrition

Calories: 543kcalCarbohydrates: 21gProtein: 36gFat: 35gSaturated Fat: 14gSodium: 1075mgFiber: 3g
Keyword cheese, comfort food, ground beef, stuffed peppers
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