Stuffed Bell Peppers
Roasted peppers, beef and rice, tomato and melty cheese top.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Cover with foil for the first 35 min. Resist the urge to peek - the steam is what cooks the peppers to that fork-tender-but-not-mush sweet spot. Uncover only to add cheese.
Ingredients
Everything below makes 4 servings.
- 4 largebell peppers (mixed colors)tops cut off, seeds and ribs removed
- 1 lbground beef (90/10)
- ¾ cuplong-grain white rice
- 1 mediumyellow oniondiced
- 3garlic clovesminced
- 1 can_14ozcanned diced tomatoes
- 1 can_8oztomato sauce
- 1 tspdried oregano
- ¼ cupfresh basiltorn
- 1 cupshredded mozzarella
- 2 tbspolive oil
- 1½ tspkosher salt
- ½ tspblack pepper
- 1½ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 665calories
- 32gprotein
- 53gcarbs
- 37gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 375°F.
- Cut tops off bell peppers, scoop out seeds and ribs. Stand them in the baking dish.
- Dice onion, mince garlic, tear basil.
Cook rice
Bring water and salt to a boil. Add rice, cover, reduce to low, cook 15 min. Off heat, rest covered 5 min.
20 min · hands offBrown beef
Heat olive oil in the skillet over medium-high. Add beef, break apart, cook 6 min until browned. Drain excess fat.
6 min · hands onBuild filling
Add remaining oil, onion. Cook 4 min. Add garlic and oregano and salt and pepper, 30 sec. Add diced tomatoes (with juice) and half the tomato sauce. Simmer 5 min. Off heat, stir in cooked rice and half the basil.
9 min · hands onStuff and sauce
Pack filling into each pepper, mounded slightly. Pour the remaining tomato sauce and 0.25 cup water around the peppers (not over) - keeps them from drying out.
5 min · hands onBake covered
Cover dish tightly with foil. Bake at 375°F for 35 min - peppers should be fork-tender but still hold shape.
35 min · hands offTop and melt
Uncover, scatter mozzarella over each pepper top. Bake 10-12 min more until cheese is bubbly and golden. Scatter remaining basil over.
11 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Add 1 tbsp extra olive oil to compensate for leanness.
Sub 1.5 cups cooked brown lentils and 1 cup diced sautéed mushrooms for beef. Adds about 5 minutes.
Toss greens while peppers bake. Adds about 5 minutes.
Swap mozzarella 1:1.
What keeps
Assembled raw peppers freeze beautifully - wrap, freeze 2 months, bake from frozen at 375°F for 70 min covered and 15 uncovered. Cooked leftovers reheat 350°F covered.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
