Stuffed Red, Orange and Yellow Peppers

Yield 6 to 8
1 ratings


4 large red, orange or yellow bell peppers

2 tablespoons olive oil

1 cup finely chopped yellow onion

1 cup finely chopped celery

3-4 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon red-pepper flakes

1 pound ground beef

1 cup chicken or vegetable broth

1 (10-ounce) can diced fire-roasted tomatoes

1½ teaspoons salt

½ teaspoon black pepper

1 cup cooked white rice

1 (10-ounce) can Rotel fire-roasted diced tomatoes and green chiles

1 cup shredded Rouses Mexican Blend cheese

Chopped chives, for garnish


Cut the peppers in half lengthwise, and carefully remove the core, seeds, and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan .

In a large cast-iron skillet, heat the olive oil over medium heat. Add onions and celery, cooking and stirring occasionally until tender, which should take around 6 to 8 minutes. Stir in the garlic, oregano, and red-pepper flakes, and cook until the garlic is fragrant, approximately 1 minute. Add the beef and cook, breaking it up with a wooden spoon, for 3 to 5 minutes until it’s no longer pink.

Add 3/4 cup broth, increasing the heat to medium-high. Cook while scraping the bottom of the pan until the liquid is reduced by about half. Then, add the tomatoes and their juices, and season with salt and pepper. Bring the mixture to a boil. Remove from heat and stir in the rice. Let sit for one minute then fluff with a fork.

Divide the rice mixture evenly among the peppers.

Pour the remaining ¼ cup of broth into the bottom of the dish, wrap tightly with foil, and bake for 35 to 40 minutes, or until a paring knife easily pierces the peppers.

Remove the foil, spoon any accumulated juices onto the peppers, and sprinkle the Mexican cheese blend evenly over the peppers. Bake for another 10 to 15 minutes, until the cheese is melted and beginning to brown.

Allow the peppers to cool for 5 minutes, garnish with chives, and serve hot.