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Bell peppers hold a cooked beef, brown rice and tomato filling under melted cheddar Jack. Pre-softening the empty peppers avoids relying on a short final bake to tenderize thick walls.
No. Measure one and a half cups after cooking. Uncooked brown rice will not finish in this filling’s baking time.
Ingredients and measurements
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 14.5 ounces diced tomatoes, one can
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Kosher salt and pepper, to taste
- 7 large bell peppers, top and core removed
- 1 cup shredded cheddar jack cheese
- Freshly chopped parsley, for garnish; Hot water, a shallow layer for the empty peppers’ first bake
Preparation and baking
- Stage 1
Heat the oven to 375°F. Remove pepper tops, seeds and membranes. Stand peppers in a deep baking dish with a small amount of hot water around them, cover and bake until beginning to soften; start checking around twenty minutes.
- Stage 2
Meanwhile heat oil in a skillet and soften onion. Add garlic briefly, then ground beef. Break it into small pieces and cook to 160°F; drain excess fat.
- Stage 3
Stir in cooked brown rice, tomatoes, tomato paste, oregano and paprika. Simmer until there is no large watery pool. Taste and season with salt and pepper.
- Stage 4
Divide warm filling among peppers without packing tightly. Return to the oven, covered, until pepper walls are tender to your preference and the filled centers reach 165°F. Allow additional time for large peppers.
- Stage 5
Scatter cheese over the peppers and bake uncovered just until melted. Rest briefly, lift with support beneath each pepper, and finish with parsley.
Large pepper walls can remain firm when the filling is already hot. The separate first bake lets you check the vegetable texture directly.
Is the rice measured dry?
Pepper sizes vary. Divide filling before packing any pepper and serve a small amount separately if needed.
Why soften peppers first?
The listed tablespoon gives a pronounced smoked flavor. Measure it separately so it is not confused with the teaspoon of oregano.
Will the filling fit seven peppers?
Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
How much paprika is used?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Is the rice measured dry?
No. Measure one and a half cups after cooking. Uncooked brown rice will not finish in this filling’s baking time.
- Why soften peppers first?
Large pepper walls can remain firm when the filling is already hot. The separate first bake lets you check the vegetable texture directly.
- Will the filling fit seven peppers?
Pepper sizes vary. Divide filling before packing any pepper and serve a small amount separately if needed.
- How much paprika is used?
The listed tablespoon gives a pronounced smoked flavor. Measure it separately so it is not confused with the teaspoon of oregano.