Beef Picadillo Stuffed Bell Peppers
August 25, 2026 ⢠0 comments
This dish features large bell peppers (preferably red, orange or yellow for sweetness) halved and roasted, then filled with a seasoned mixture of ground beef, cooked rice (or another grain), tomato sauce and melted cheese. The result: savory, hearty, and great for weeknight dinners.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 pound) Grass-fed Ground Beef
- (1 1/4 teaspoon) Salt, divided
- (1/4 teaspoon) Baking soda
- (3) Large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
- (3 tablespoons) Extra-virgin oil
- (1) Medium yellow onion, finely chopped
- (3 cloves) Garlic, minced
- (1 1/2 teaspoon) Chili powder
- (1/2 teaspoon) Ground cumin
- (1/4 teaspoon) Dried oregano
- (1 can (8 oz)) Tomato sauce
- (1 cup) Cooked rice, quinoa, or any grain
- (1 1/2 cups) Shredded Monterey Jack or Cheddar Jack cheese
Directions
- Preheat the oven to 425°F and position a rack in the center.
- In a bowl, combine the ground beef with 1 tsp salt and the baking soda, mixing well with your hands. Let the mixture rest for about 20 minutes while you prep the other ingredients.
- Line a 9x13-inch baking dish with foil for easier cleanup if desired. Arrange the pepper halves, cut side up, in the dish. Drizzle with 1 tbsp of oil and sprinkle with the remaining Âź tsp salt.
- Roast in the oven for about 20 minutes, until the edges begin to brown and the peppers are tender but still firm. Some liquid may pool inside the peppers.
- While the peppers roast, heat the remaining 2 tbsp of oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 3 to 4 minutes. Stir in the garlic and cook for another minute, making sure it doesnât brown.
- Add the beef mixture, along with the chili powder, cumin, and oregano. Increase the heat to medium-high and cook, breaking the meat apart with a spoon, until browned and nearly cooked through, about 4 to 5 minutes.
- Pour in the tomato sauce and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 2 to 3 minutes, until the beef is fully cooked. Stir in the cooked rice and ž cup of the cheese until the cheese melts. Remove from heat.
- Take the peppers out of the oven and fill each one with the beef mixture. Sprinkle the tops with the remaining cheese and return to the oven.
- Bake for 10 to 15 minutes, until the cheese is melted and bubbling and the filling is heated through. Serve warm.
