recipe with ground beef
The Best recipe with ground beef
What really makes this recipe special is how adaptable it is. You can serve it over rice, stuff it into tacos, or even spoon it over baked potatoes for a quick meal. My kids especially love it when I make it into sloppy joes or mix it into pasta, and I appreciate that it’s a balanced meal with protein, fiber, and nutrients. Ground beef is a great source of iron and zinc, and when you pair it with whole grains and vegetables, you’ve got a filling, nutritious dinner that doesn’t skimp on taste. It’s one of those dishes I come back to again and again because it’s reliable, satisfying, and never fails to make everyone at the table happy.
Classic Beef and Cheese Stuffed Peppers
A hearty and flavorful dish featuring ground beef, rice, and melted cheese stuffed into bell peppers. This family-friendly meal is easy to prepare and packed with protein and vegetables.
🥘Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray. -
2
In a large skillet over medium heat, add 1 tbsp olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. -
3
Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 5-6 minutes until browned and no longer pink. Drain excess fat if necessary. -
4
Stir in the diced tomatoes, cooked rice, oregano, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the mixture is well combined. Remove from heat and stir in ½ cup of the shredded cheddar cheese. -
5
Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to fill them completely. Place the stuffed peppers in the prepared baking dish. -
6
Drizzle the remaining 1 tbsp olive oil over the tops of the peppers. Sprinkle the remaining ½ cup cheddar cheese evenly over each pepper. If using, add the Parmesan cheese and parsley on top. -
7
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden. -
8
Let the stuffed peppers cool for 5 minutes before serving. Garnish with additional parsley if desired.
🔧Equipment
- Large skillet
- Mixing bowl
- Baking dish (9×13-inch)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef and Cheese Stuffed Peppers Works
❓ Frequently Asked Questions About Beef and Cheese Stuffed Peppers
1. Can I substitute ground beef with another type of meat in recipes?
Yes, you can often substitute ground beef with other ground meats like turkey, chicken, pork, or even plant-based alternatives like lentils or mushrooms. Keep in mind that different meats have varying fat contents and flavors, which may affect the texture and taste of your dish. For example, ground turkey or chicken is leaner, so you might need to add extra oil or moisture to prevent dryness.
2. How do I prevent ground beef from shrinking when cooking?
Ground beef tends to shrink because the fat and moisture cook out. To minimize shrinking, avoid overcrowding the pan, which can cause steaming instead of browning. Cook the beef over medium heat and break it into smaller pieces as it cooks. Also, avoid pressing down on the beef with a spatula, as this squeezes out juices and fat. Letting the beef rest for a few minutes after cooking can also help retain moisture.
3. What’s the best way to drain fat from cooked ground beef?
After cooking ground beef, use a slotted spoon to transfer the meat to a paper towel-lined plate to absorb excess fat. Alternatively, you can carefully tilt the pan and use a spoon to scoop out the fat. For a more thorough method, pour the cooked beef into a fine-mesh strainer over a bowl and rinse with hot water to remove additional fat. Be cautious when handling hot fat to avoid burns.
4. How can I tell when ground beef is fully cooked?
Ground beef is fully cooked when it reaches an internal temperature of 160°F (71°C), as measured by a meat thermometer. Visually, the meat should no longer be pink and should have browned evenly. If you don’t have a thermometer, cut into a piece of the beef to check for any remaining pink or red juices. Overcooking can make the beef dry, so remove it from heat as soon as it’s done.
5. Can I freeze cooked ground beef for later use?
Yes, cooked ground beef freezes well for up to 3-4 months. Let the beef cool completely before transferring it to an airtight container or freezer bag. Label the container with the date to keep track of storage time. To thaw, place the beef in the refrigerator overnight or use the defrost setting on your microwave. Reheat the beef thoroughly before using it in recipes.
