Few meals are as comforting and satisfying as stuffed peppers. Filled with a savory mixture of seasoned ground beef, rice, tomatoes, and melted cheese, these colorful peppers are a complete meal packed into an edible bowl. Whether you’re cooking for a weeknight dinner or preparing a dish to impress guests, stuffed peppers deliver both flavor and presentation.

What will you need?

• Bell peppers, sliced in half, stems and seeds removed
• ground beef
• white onion, diced
• garlic, minced
• jalapeno, diced
• russet potato, cut into 1/2 inch cubes
• avocado oil
• salt
• pepper
• cumin
• coriander
• smoked paprika
• thyme
• tomato paste
• beer
• crushed tomatoes
• beef stock
• wild rice
• cheddar cheese, shredded
• bacon bits, for garnish
• sour cream, for garnish
• chives, for garnish

How to make it

Add the avocado oil to a large skillet over high heat. Once hot, add in the beef, salt, and pepper and sauté until browned. About 5 minutes. Add in the onion and jalapeno and sauté until softened. About 5 minutes. Mix in the garlic, cumin, coriander, smoked paprika, and thyme and cook for 1 minute. Mix in the tomato paste and cook for 1 minute. Mix in the potatoes and pour in the beer. Let the alcohol cook out for 2 minutes. mix in the crushed tomatoes, rice, and beef stock. Bring to a light simmer and let cook until the rice and potatoes are done and all the liquid has been absorbed. About 30 minutes. Taste for salt.

Place the peppers on a wire rack and start stuffing them with the filling. Sprinkle over some cheddar cheese and place in the oven or smoker at 400F until the cheese is melted and the peppers become soft. About 20 minutes.

Serve your peppers on a plate and garnish with a dollop of sour cream, bacon bits, and fresh chives. Hope you enjoy!

Stuffed Peppers

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Recipe by Zachary Rodriguez Course: MainDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 Bell peppers, sliced in half, stems and seeds removed

• 1 1/2 lbs ground beef

• 1 white onion, diced

• 1 jalapeno, diced

• 3 garlic cloves, minced

• 1 russet potato, cut into 1/2 inch cubes

• 2 tbsp avocado oil

• 2 tsp salt

• 2 tsp black pepper

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp smoked paprika

• 1 tsp thyme

• 15 oz can crushed tomatoes

• 1 cup wild rice

• 2 cups beef stock

• 2 tbsp tomato paste

• 1 cup beer

• cheddar cheese, shredded

• sour cream, for garnish

• bacon bits, for garnish

• fresh chives, for garnish

Directions

• Add the avocado oil to a large skillet over high heat. Once hot, add in the beef, salt, and pepper and sauté until browned. About 5 minutes. Add in the onion and jalapeno and sauté until softened. About 5 minutes. Mix in the garlic, cumin, coriander, smoked paprika, and thyme and cook for 1 minute. Mix in the tomato paste and cook for 1 minute. Mix in the potatoes and pour in the beer. Let the alcohol cook out for 2 minutes. mix in the crushed tomatoes, rice, and beef stock. Bring to a light simmer and let cook until the rice and potatoes are done and all the liquid has been absorbed. About 30 minutes. Taste for salt.
• Place the peppers on a wire rack and start stuffing them with the filling. Sprinkle over some cheddar cheese and place in the oven or smoker at 400F until the cheese is melted and the peppers become soft. About 20 minutes.
• Serve your peppers on a plate and garnish with a dollop of sour cream, bacon bits, and fresh chives. Hope you enjoy!