If you're looking for a comforting, hearty meal that's easy to make and packed with flavor, these Cheesy Stuffed Bell Peppers are a must-try. Perfect for a weeknight dinner or a casual get-together, they're sure to be a hit with everyone at the table.
Bell peppers serve as the perfect vessel for our filling, adding a sweet and slightly crisp backdrop to the savory stuffing. The ground beef brings richness and heartiness to the dish, while cooked rice adds substance and texture. Cheddar cheese is the gooey, melty topper that ties everything together. The onion and garlic add depth and aroma, making each bite more flavorful. To keep things juicy and light, we use diced tomatoes with their juices. Dried oregano, salt, and black pepper round out the seasoning, ensuring every bite is well-balanced. Finally, a touch of olive oil helps to sauté the aromatics and add a hint of richness.
These stuffed peppers are a meal on their own, but you can serve them with a simple green salad to add some freshness. A crusty piece of bread is also great for mopping up any extra juices. For a touch more richness, consider serving with a dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro.
First things first, preheat your oven to 375°F (190°C). This way, it's ready to go once you're done preparing the peppers. Grab your bell peppers and cut off the tops — you'll want to create a nice opening to scoop in the filling. Remove the seeds and membranes carefully to make room for all the deliciousness you're about to pack in.
Next, heat a tablespoon of olive oil in a skillet over medium heat. Toss in the diced onion and minced garlic, letting them sauté until they turn translucent. This usually takes about 3-4 minutes. You'll know they're ready when your kitchen smells absolutely amazing.
Add in the ground beef. Cook it through until it's browned, breaking it up with a spoon as you go. Once it's cooked, drain off any excess fat to keep things from getting too greasy.
Now, stir in the cooked rice, diced tomatoes (including their juices), oregano, salt, and black pepper. Let this simmer for about 5 minutes. This helps all the flavors mingle and ensures the rice absorbs some of the delicious juices.
With your beef mixture ready, it's time to stuff the peppers. Use a spoon to fill each pepper generously, then place them upright in a baking dish. Top each one with a nice layer of shredded cheddar cheese for that irresistible gooey finish.
Cover the dish with foil, and bake in your preheated oven for 25 minutes. After that, remove the foil and let them bake for an additional 10 minutes. This final step ensures the cheese melts beautifully and gets a little bubbly.
Once they're done, let them cool slightly before serving. They're best enjoyed warm, when the cheese is perfectly melty and the flavors have melded beautifully.
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