Description
Colorful bell peppers stuffed with a savory mixture of ground beef, rice, tomatoes, and melted cheese, baked to tender perfection – a complete meal in one delicious package!
Ingredients
Scale
- 6 large poblano peppers: Get fresh ones for the best flavour. If poblano is unavailable, try bell peppers, but they won’t have the same robustness.
- 2 cups shredded Monterey Jack cheese: A creamy and mild cheese. You can also mix in some pepper jack for a kick.
- 4 large eggs: Use room temperature eggs for a smoother mixture.
- 1/3 cup all-purpose flour: This will help bind the filling.
- 1/2 cup milk: Whole milk adds richness, but any milk will do.
- 1/2 teaspoon baking powder: This helps the filling rise slightly.
- 1/4 teaspoon salt: Adjust according to your taste.
- 1/4 teaspoon pepper: Freshly ground will give better flavour.
- 1/2 cup shredded cheddar cheese (for topping): For that melty, golden finish.
- Non-stick spray or butter for greasing: I prefer butter for flavour.
Instructions
- Preheat oven to 375°F (190°C). Parboil peppers in boiling water 3-4 minutes; drain upside down.
- Brown beef in skillet over medium heat. Drain fat. Add onion and garlic; cook 3 minutes.
- Stir in rice, tomatoes, oregano, paprika, salt and pepper. Remove from heat; mix in 1 cup mozzarella and parsley.
- Pour tomato sauce in baking dish. Stuff peppers with beef mixture; place in dish.
- Top with remaining mozzarella and Parmesan. Cover with foil; bake 25 minutes.
- Uncover and bake 10 more minutes until cheese is bubbly. Let stand 5 minutes before serving.
Notes
- For vegetarian version, substitute cooked lentils for beef
- Add 1/2 cup corn or black beans to filling for extra texture
- Can assemble 1 day ahead – add 10 minutes baking time
- Freezes well before baking – thaw overnight in refrigerator
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg