Description
A cozy, flavor-packed take on the classic Costco stuffed bell pepper recipe—filled with tender ground beef, fluffy rice, savory tomato sauce, and melted cheese. This home-cooked version delivers all the convenience of the original with fresh ingredients and heartwarming taste in every bite.
Ingredients
Scale
- 1 lb ground beef (90% lean)
- 1¼ tsp salt, divided
- ¼ tsp baking soda
- 3 large bell peppers (red, yellow, or orange), halved and cored
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 (8 oz) can tomato sauce
- 1 cup cooked white rice (or quinoa)
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat and Prep: Preheat your oven to 425°F. Line a baking dish with foil and place the halved bell peppers cut side up inside.
- Season the Beef: In a bowl, mix the ground beef with 1 tsp salt and baking soda. Let it rest for 20 minutes to tenderize.
- Roast the Peppers: Drizzle 1 tbsp olive oil over the peppers and sprinkle with the remaining ¼ tsp salt. Roast for 20 minutes until they start to soften.
- Cook the Filling: Heat 2 tbsp oil in a skillet over medium heat. Sauté onions for 3 minutes until soft, then add garlic. Stir in the beef, chili powder, cumin, and oregano. Cook until browned.
- Simmer and Mix: Add tomato sauce to the skillet and let simmer for 3 minutes. Stir in the cooked rice and half the shredded cheese. Remove from heat.
- Stuff and Bake: Spoon the beef mixture evenly into each pepper. Top with the remaining cheese. Return to the oven and bake for 10–15 minutes until cheese is melted and bubbly.
Notes
- Swap white rice with cauliflower rice for a keto-friendly version.
- For extra heat, add jalapeños or crushed red pepper.
- These peppers can be frozen after stuffing and reheated for quick dinners.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 78 mg