Recipe Index

American | Stuffed Peppers

Posted on September 1, 2011

Basic, but good. Beef, cheese, and tomatoes, you can't go wrong.

Yield: 4 servings

stuffed peppers


olive oil

1 onion, diced

3/4 of a pound lean ground beef

2 cloves garlic, minced

1 large tomato, diced

2/3 cup grated cheddar cheese

kosher sea salt, to taste

freshly ground pepper, to taste

4 bell peppers



Preheat oven to 350 degrees F.

Heat a large nonstick skillet over medium heat. Add olive oil, then onions and cook until the onions are translucent. Turn up heat to medium-high and add the ground beef. Cook until beef is brown and crumbly. Stir in garlic and tomatoes, season with salt and pepper to taste. Cook until tomatoes begin to soften, about 3 minutes. Stir the cheese into the mixture, and set aside.

Cut the tops off the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture. Place filled peppers into the cups of a muffin tin and replace tops.

Bake for 30 minutes. Serve warm.


(Ref. "Simple and Easy Stuffed Peppers",