Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe

I absolutely love making Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe because it’s like a warm hug from your oven. There’s something so comforting about those vibrant bell peppers filled with a savory, cheesy beef and rice mixture. This recipe works great as a weeknight dinner when you want something hearty but not complicated, and it’s also perfect for feeding a crowd without breaking a sweat in the kitchen.

When I first tried this Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe, I was amazed at how the flavors come together—juicy ground beef, tender rice, and melty Monterey Jack cheese all inside sweet bell peppers. Plus, you can prep most of it ahead of time, so it’s a fantastic make-ahead meal for busy days. I’m excited to share some tips I’ve learned that make this recipe foolproof and delicious every time.

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Ingredients You’ll Need

The ingredients for this Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe come together to create a perfect balance of savory, sweet, and cheesy flavors. Here’s a quick breakdown to help you shop smartly and understand why each part matters.

• Extra-virgin olive oil: Adds richness and helps soften onions without overpowering the filling.
• Yellow onion: Provides a sweet, mellow base flavor when sautéed tender.
• Garlic: Gives the filling that irresistible aromatic kick.
• Tomato paste: Concentrates the tomato flavor and adds depth to the beef mixture.
• Ground beef: The hearty protein base—choose lean to avoid excess grease.
• Cooked white or brown rice: Bulks up the stuffing with a nice texture; brown rice gives a nuttier bite.
• Diced tomatoes (canned): Contributes juiciness and body to the filling without making it too wet.
• Dried oregano: A classic herb that adds earthiness and a touch of warmth.
• Kosher salt: Essential for balancing flavors and seasoning everything properly.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Bell peppers: The star vessel—choose firm peppers in colors you love, then core and prep for stuffing.
• Shredded Monterey Jack cheese: Melts beautifully for a creamy, mild topping that pulls it all together.
• Chopped fresh parsley: For a fresh, bright garnish that adds a pop of color and freshness at the end.

Variations

I love encouraging you to make this Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe your own. I often switch up the cheese or add extra veggies based on what’s in season or what my family’s craving.

• Swap Monterey Jack for Cheddar or Mozzarella: I’ve found that sharp cheddar gives a punchier flavor, while mozzarella keeps things nice and gooey.
• Add veggies like mushrooms or zucchini: Sometimes I toss in finely chopped vegetables with the beef for extra nutrition and texture.
• Use ground turkey or chicken: For a leaner option, ground turkey works wonderfully with the same seasoning.
• Try quinoa instead of rice: It adds a nutty flavor and is great if you want a protein boost.
• Spicy twist: Adding a pinch of red pepper flakes to the filling gives it a lovely heat that my family adores.

How to Make Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe

Step 1: Sauté Aromatics and Brown the Beef

Start by heating the olive oil over medium heat in a large skillet. Cook your chopped yellow onion, stirring occasionally, until it’s soft and translucent—this usually takes about 7 minutes. Next, stir in the finely chopped garlic and tomato paste and cook for another minute until everything smells amazing. Then, add the ground beef, breaking it apart with your spoon, and cook until it’s no longer pink, which should take about 6 minutes. This step builds the flavor foundation you’ll love in the finished dish.

Step 2: Add Rice, Tomatoes, and Season

Once the beef is cooked through, stir in your cooked rice and the canned diced tomatoes with their juice. Sprinkle in the dried oregano, a good pinch of kosher salt, and freshly ground black pepper. Let the mixture simmer gently, stirring occasionally, for about 5 minutes to let those flavors marry and the liquid reduce slightly. You’ll want it moist but not too runny—the perfect consistency for stuffing peppers.

Step 3: Prepare Peppers and Stuff

Arrange your hollowed bell peppers cut side up in a baking dish (I use a 13″ x 9″ dish). Give them a light drizzle of olive oil inside and out to keep them from drying during the bake. Then, spoon the beef and rice filling generously into each pepper. Cover the baking dish tightly with foil to trap steam and help soften the peppers as they bake.

Step 4: Bake and Add Cheese Topping

Bake the covered peppers in a preheated 400°F oven for about 35 minutes. At this point, the peppers should be tender but still hold their shape. Remove the foil carefully, sprinkle shredded Monterey Jack cheese over the tops, and return the dish to the oven uncovered. Bake for another 10 minutes or so until the cheese is melted and bubbly—a golden, irresistible finish that everyone enjoys.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the stuffed peppers with fresh chopped parsley for a burst of color and a touch of brightness. Serve warm and watch everyone dig in with happy appetites!

How to Serve Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe

Garnishes

I usually stick with fresh parsley because it adds just the right brightness and color contrast against the cheese. Sometimes, I’ll sprinkle a pinch of smoked paprika or a drizzle of sour cream for a little extra fun. Fresh herbs like cilantro or basil also work if you want something a bit different.

Side Dishes

For sides, I like something light and green to balance the richness—simple steamed green beans, a crisp garden salad, or roasted asparagus all pair beautifully. Garlic bread or crusty rolls work well too if you want to keep things extra comforting.

Creative Ways to Present

When hosting a dinner, I’ve placed these stuffed peppers on a large platter garnished with extra parsley and sprinkled with a bit of grated cheese. Sometimes I serve them halved for easy sharing or top with a dollop of guacamole or salsa for a fun twist. It’s a colorful centerpiece that always sparks compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers covered in airtight containers in the fridge for up to 3-4 days. I recommend placing a paper towel in the container to absorb any extra moisture and keep the peppers from getting soggy.

Freezing

This Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe freezes well, either cooked or uncooked. When freezing uncooked, wrap each pepper tightly in plastic wrap, then foil. Cooked leftovers freeze best in airtight containers. I label and date mine, then thaw overnight in the fridge before reheating.

Reheating

I typically reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes, to preserve the pepper’s texture and melt the cheese again. Avoid microwaving if you want to keep that tender-crisp pepper and melty cheese experience.

FAQs

Final Thoughts

This Stuffed Bell Peppers with Ground Beef, Rice, and Monterey Jack Recipe holds a special place in my kitchen because it combines simplicity with so much heart and flavor. Whether you’re cooking for your family or planning a cozy dinner for friends, it’s a recipe that feels like a celebration in every bite. Give it a go—I promise you’ll enjoy the process almost as much as the delicious end result!

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