Andy Montoya
Stuffed peppers with cheese is a tasty, protein-packed meal that can be made in under an hour. It's a great way to get your fill of veggies while still enjoying hearty, filling bases of meats and cheeses. The key to this dish is pre-cooking the peppers, which can be done by blanching them for 5 minutes or roasting them for 20 minutes. You can also cook them in boiling water for 6-8 minutes, but be careful not to overcook them, as they can become soggy. The filling typically includes ground beef, onions, garlic, tomatoes, rice, and of course, lots of cheese. This dish can be made vegetarian or vegan by swapping out the meat and using vegan cheese.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course, appetizer, or side dish |
| Ingredients | Bell peppers, ground beef, chicken, pork, turkey, sausage, tofu, or mushrooms, rice, onion, garlic, tomatoes, salt, cumin, oregano, thyme, chili powder, chili pepper, chicken broth, mozzarella, cheddar, or feta cheese |
| Preparation | Wash and cut bell peppers, scoop out insides, blanch or roast, stuff with filling, bake |
| Cook Time | 45 minutes or less |
| Calories | 70 kcal |
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What You'll Learn
How to make stuffed peppers with cheese
Ingredients
- Peppers (green, red, or orange bell peppers are popular choices)
- Cheese (cheddar, mozzarella, or a combination of cheeses)
- Onion
- Garlic
- Tomatoes (fresh or fire-roasted)
- Rice (white, brown, or wild rice)
- Ground beef or alternative filling of choice (see below for suggestions)
- Oil (olive oil or cooking spray)
- Salt
- Spices (paprika, oregano, basil, cumin, chili powder, thyme, etc.)
- Parsley, red pepper flakes, or other garnishes of choice
Method
- Prepare the peppers: Wash the bell peppers and cut off the tops. Scoop out the seeds and membranes, and slice a small part off the bottom if needed to help the peppers stand upright.
- Blanch or roast the peppers: Blanching the peppers for 5 minutes will slightly soften them. Alternatively, you can roast them for 20 minutes for a softer texture.
- Prepare the filling: Heat oil in a large pan over medium heat. Add onions and cook until soft and translucent (about 3-4 minutes). Then, add garlic and cook for another minute. If you chopped the pepper tops earlier, you can cook them with the onions for added flavor.
- Cook the meat: If using ground beef or an alternative filling, add it now. Cook and break apart the meat for 5-6 minutes, or until cooked through.
- Add rice, tomatoes, and spices: Stir in the cooked rice, fire-roasted tomatoes, and your choice of seasonings. Remove the mixture from the heat.
- Add cheese: Stir in shredded cheese until it is well incorporated. You can also sprinkle cheese on top of the stuffed peppers before baking for a gooey, tasty finish.
- Stuff the peppers: Spoon the filling into the softened peppers. Place the stuffed peppers in a lightly oiled baking dish.
- Bake: Preheat the oven to 350°F - 425°F (depending on your recipe). Bake the stuffed peppers for about 10-20 minutes, or until the filling is hot and the cheese is melted and bubbling.
- Garnish and serve: Top with fresh chopped parsley, red pepper flakes, or your desired garnishes.
Variations and Tips
- You can use any color of bell pepper you prefer. Green bell peppers are popular because they hold their shape well.
- For a vegetarian option, swap out the meat for finely chopped mushrooms.
- For a vegan option, use vegan cheese instead of dairy cheese.
- To reduce the cook time, you can par-cook the peppers in the microwave or pre-cook them in the oven before stuffing.
- To prevent sogginess, avoid overcooking the peppers and drain them immediately after boiling or roasting.
- You can use marinara sauce instead of plain tomatoes for extra flavor.
- Add spices like paprika, oregano, basil, cumin, chili powder, or thyme to taste.
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How to choose the right cheese for your peppers
When choosing a cheese to pair with peppers, it's important to consider the type of pepper, your preferred level of spice, and the cooking method. Here are some tips on how to choose the right cheese for your peppers:
- Consider the type of pepper: Different peppers have varying levels of sweetness and heat. For example, bell peppers are known for their natural sweetness, especially red bell peppers, which are often used in roasted pepper and cheese recipes. In contrast, jalapeños are spicy, and pairing them with a cooling cheese like cream cheese or goat cheese can balance out their heat.
- Choose a cheese that complements the pepper's flavour profile: If you're using sweet bell peppers, consider a cheese that won't overpower their natural sweetness. Mozzarella, cheddar, and Monterey Jack are all popular choices that won't be too aggressive in terms of flavour. If you're looking for something with a bit more kick, pepper jack cheese will add a spicy twist to your dish.
- Think about the texture you want: Do you want your cheese melted, gooey, and stretchy, or would you prefer it to be crumbly and salty? For a melted cheese topping or filling, shredded cheeses like mozzarella or cheddar are ideal. These cheeses also come in vegan varieties, so they're accessible to everyone. If you're looking for a crumbly texture, feta or goat cheese might be a better option.
- Cooking method: The cooking method you choose can also impact your cheese selection. For example, if you're sautéing bell peppers, you might want to choose a cheese that pairs well with the other ingredients and can withstand the heat of the pan, like feta or goat cheese. If you're stuffing peppers and baking them in the oven, a shredded cheese that melts well, like mozzarella or cheddar, is a better option.
- Personal preference: Ultimately, the choice of cheese comes down to your personal preference. If you're a fan of spicy food, you might want to choose a sharper, more pungent cheese to complement the heat of the peppers. If you prefer milder flavours, a mild cheddar or Monterey Jack could be a better option.
Remember, when cooking with cheese, it's important to consider the salt content of the cheese and adjust your seasoning accordingly. Happy cooking!
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How to prepare the peppers
Preparing the peppers is a simple process, but there are a few key steps to follow to ensure they turn out perfectly. Firstly, wash the bell peppers and cut off the tops. You can decide whether to chop the tops finely and add them to your filling mixture, or discard them. Removing the tops allows you to easily scoop out the seeds and membranes, creating a nice hollow cavity for your filling. If your peppers won't stand upright, you can slice a small part off the bottom to create a flat surface.
The next step is to slightly soften the peppers. You can do this by blanching them in boiling water for about 5-8 minutes, or until they are crisp-tender. Be careful not to overcook them, as they can become soggy. Alternatively, you can roast the peppers in the oven for around 20 minutes to achieve a similar result. If you're short on time, you can also try precooking the peppers in a microwave, softening them without needing to use the stove or oven.
Once your peppers are prepared, you can start to fill them with your chosen mixture. There are many options for fillings, but a common choice is a combination of ground beef or alternative protein, cooked rice, and shredded cheese. You can also add in vegetables such as onions, garlic, and jalapenos, as well as seasonings like oregano, basil, and thyme. The peppers can be baked in the oven with the filling, and topped with more cheese to create a delicious, melty finish.
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How to cook the filling
To cook the filling for your peppers, start by heating oil in a large pan over medium heat. Add onions and cook until soft and translucent, which should take around 3 to 4 minutes. Next, add the garlic and cook for another minute—be careful not to let it brown. If you're using meat, add it now along with any seasonings, breaking it up with a spoon and cooking until browned and almost cooked through. This should take about 4 to 6 minutes.
At this point, you can add your choice of vegetables like chopped peppers, jalapenos, or tomatoes. You can also include rice, cooking it in the same skillet as the meat filling for added flavor. If you're using tomato sauce, add it now and bring the mixture to a boil. Reduce the heat and cook until the meat is cooked through. Finally, stir in your choice of shredded cheese until well combined.
If you're making a vegetarian or vegan filling, you can replace the meat with finely chopped mushrooms or tofu. You can also experiment with different types of cheese, such as cheddar, mozzarella, or vegan cheddar for a plant-based option. Season your filling with herbs and spices like basil, oregano, paprika, or cumin to add extra flavor.
Remember to taste and adjust your filling as you cook. Once you've stuffed your peppers, bake them in the oven until the filling is hot and the cheese is melted and bubbling.
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How to cook the peppers with cheese in an oven
There are several ways to cook peppers with cheese in an oven. Here is one method:
First, preheat your oven to 350°F. Wash and dry the bell peppers, then cut them in half horizontally. Try to cut them as evenly as possible. Using a sharp paring knife, carefully cut and remove the stem from the top half of each bell pepper. Place each bell pepper half in a 9x13-inch casserole dish. Brush the bell peppers with 1 tablespoon of oil and season with 1/4 teaspoon of salt and 1/4 teaspoon of cracked black pepper.
Next, prepare your filling. In a skillet, brown the beef with onion and salt; drain and set aside. In a separate pot, cook the rice in chicken broth and set aside. In the same skillet, cook the onions until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute without browning. Put the ground beef mixture, chili powder, cumin, and oregano into the skillet and increase the heat to medium-high. Cook until the meat is browned and almost cooked through, about 4 to 5 minutes. Add the cooked rice and chicken broth to the skillet and stir to combine. Add 3/4 cup of shredded mozzarella cheese and stir until melted. Remove the skillet from the heat.
Now it's time to fill the peppers. Take the peppers out of the oven and spoon the meat filling evenly into each one. Sprinkle the tops with the remaining 3/4 cup of cheese. Return the filled peppers to the oven and bake for 10 to 15 minutes, or until the filling is hot and the cheese is melted and bubbling. Serve warm and enjoy!
You can also try a different method by first boiling the peppers. Cut the tops off the peppers and remove the seeds. In a Dutch oven, cook the peppers in boiling water for 6 to 8 minutes, or until they are crisp-tender. Be careful not to overcook them, as they will become soggy. Drain the peppers and stuff them with the meat and rice mixture. Place them in a baking dish and bake, uncovered, for about 20 minutes, or until the peppers are heated through and the cheese is bubbling and golden brown.
Additionally, you can roast the peppers in the oven before stuffing them. Preheat the oven to 450°F and line a rimmed sheet pan with parchment paper. Cut the peppers in half lengthwise, remove the seeds and white veins, and place them cut-side down on the parchment paper. Put the pan in the oven for about 30 to 40 minutes, until the skin is blistered and charred. Remove the peppers from the oven and place them in a large bowl, covering it to trap the steam. Let the peppers sit for at least 20 minutes, then remove the skin and discard it. Now you can stuff the peppers with your desired filling and bake them until the cheese is melted and bubbling.
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Frequently asked questions
Green bell peppers are a popular choice for stuffed peppers with cheese, as they hold their shape well. However, you can use any colour of bell pepper that you prefer.
You can cook the peppers in boiling water for 6-8 minutes, or until they are tender. You can also roast them for 20 minutes, or until slightly browned and tender-crisp.
Cheddar cheese is a popular choice for stuffed peppers, but you can also use mozzarella, parmesan, or feta.
