Serve hot with a side salad or garlic bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F for 15 minutes or microwave until warmed through.
Variations
Vegetarian: Replace meat with black beans or lentils.
Spicy: Add chopped jalapeños or a pinch of red pepper flakes to the filling.
Low-carb: Use cauliflower rice instead of regular rice.
Mediterranean: Add olives, feta cheese, and fresh parsley for a fresh twist.
FAQ
1. Do I need to pre-cook the peppers?
Not necessarily—baking them with the filling cooks them perfectly. For softer peppers, blanch them for 2–3 minutes before stuffing.
2. Can I freeze stuffed peppers?
Yes! Assemble and freeze before baking. When ready, bake straight from frozen at 375°F for about 50–60 minutes.
3. What’s the best cheese for topping?
Mozzarella melts beautifully, but cheddar, Monterey Jack, or even Parmesan work well.
