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Classic Stuffed Bell Peppers

Classic Stuffed Bell Peppers - OBee Credit Union in Olympia Wa



  • 1/2 c. uncooked rice
  • 1 1/2 tsp. dried oregano
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • Kosher salt 
  • 1 medium onion, chopped
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • 6 bell peppers, tops and cores removed
  • 3 cloves garlic, minced
  • 1 c. shredded Monterey jack
  • 1 lb. ground beef
  • Freshly chopped parsley, for garnish
  • 1 (14.5-oz.) can diced tomatoes


  1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes
  3. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  4. Bake until the peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  5. Garnish with parsley before serving.

Thanks to our friends at Delish for this time-saving recipe!

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