Jamie Oliver Rice Stuffed Peppers are made with sweet bell peppers, ground beef, onion, cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, kosher salt, ground black pepper, cheddar cheese, Monterey Jack or mozzarella cheese, and optional fresh parsley or basil for garnish.
This easy Rice Stuffed Peppers recipe creates a tasty dinner that takes about 1 hour to make and can serve up to 4 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Rice Stuffed Peppers Recipe:
- Delicious Flavor: The mix of ground beef, rice, and cheese makes each bite tasty and satisfying.
- Easy to Make: This recipe is simple and straightforward, perfect for busy weeknights.
- Healthy Ingredients: Using fresh bell peppers and lean ground beef makes this a nutritious meal.
- Versatile Dish: You can easily change the ingredients to fit your taste or what you have at home.
- Great for Leftovers: These stuffed peppers taste great even the next day, making them perfect for meal prep.
🍚 Jamie Oliver Rice Stuffed Peppers Ingredients
- 4 sweet bell peppers, any color
- 2 tablespoons olive oil, divided
- 1 lb. (450g) ground beef
- ½ cup (75g) finely diced onion
- 1 cup (190g) cooked rice
- 1 (15-ounce) (425g) can tomato sauce
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and ground black pepper, to taste
- 1 cup (115g) shredded sharp cheddar cheese, divided
- 1 cup (115g) shredded Monterey Jack or mozzarella cheese, divided
- Optional garnish: chopped fresh parsley or basil
🧆 How To Make Jamie Oliver Rice Stuffed Peppers
- Prepare the Peppers: First, preheat your oven to 350°F (175°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers cut side up in a 13×9-inch (33x23cm) microwave-safe baking dish. Add 2 tablespoons of water to the dish and cover with a piece of parchment paper. Microwave the peppers for about 3 minutes until they start to soften. Drain any excess liquid.
- Make the Filling: While the peppers are softening, heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the finely diced onion and ground beef. Cook until the beef is no longer pink, breaking it up as it cooks. Drain any excess fat. Stir in the cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Mix well. Add ½ cup of shredded sharp cheddar cheese and ½ cup of shredded Monterey Jack or mozzarella cheese to the mixture. Stir until combined. Taste and adjust salt and pepper if needed.
- Stuff the Peppers: Season the inside of each pepper with a pinch of salt and pepper. Drizzle the remaining 1 tablespoon of olive oil over the peppers. Fill each pepper half with the beef and rice mixture. Cover the baking dish with foil.
- Bake the Peppers: Bake the stuffed peppers in the preheated oven for about 35 minutes, until the peppers are tender and heated through. Remove the foil and sprinkle the remaining ½ cup of sharp cheddar cheese and ½ cup of Monterey Jack or mozzarella cheese over the peppers. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the peppers warm, garnished with chopped fresh parsley or basil if desired.
💭 Recipe Tips:
- Choose Fresh Bell Peppers: Use fresh and firm bell peppers for the best results. They hold their shape better during cooking and have a great flavor.
- Drain Excess Fat: After cooking the ground beef, make sure to drain any excess fat. This keeps the filling from becoming greasy.
- Pre-cook the Peppers: Microwaving the peppers for a few minutes before baking helps them cook evenly and become tender.
- Use Freshly Cooked Rice: Freshly cooked rice blends better with the other ingredients, giving the filling a great texture.
- Cheese for Extra Flavor: Don’t skip the cheese! Adding cheese to the filling and on top gives the dish a rich, creamy taste.
🥗 What To Serve With Rice Stuffed Peppers?
Rice Stuffed Peppers pair well with a fresh green salad, garlic bread, roasted vegetables, or mashed potatoes. They can also be served alongside quinoa, couscous, steamed broccoli, or a side of sautéed spinach for a tasty and healthy dinner.
🎚 How To Store Leftovers Rice Stuffed Peppers?
- Refrigerate: Place the stuffed peppers in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Wrap each stuffed pepper in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
🥵 How To Reheat Leftovers Rice Stuffed Peppers?
- In The Oven: Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for 15-20 minutes or until heated through.
- In The Microwave: Place the peppers on a microwave-safe plate. Cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, or until warm.
FAQ’S:
Do You Cook The Rice Before Stuffing Peppers?
Yes, cook the rice first so it mixes well with the other ingredients. Cook the rice for about 15-20 minutes.
How Long To Cook Rice Stuffed Peppers?
Bake the stuffed peppers at 350°F (175°C) for about 35 minutes covered, then 10 more minutes uncovered to melt the cheese.
Can You Make Stuffed Peppers With Uncooked Rice?
No, it’s best to use cooked rice to get the right texture and even cooking.
What Kind Of Rice For Stuffed Peppers?
Use any cooked rice you like, such as white rice, brown rice, or wild rice.
Can I Make Stuffed Peppers With Microwave Rice?
Yes, microwave rice works fine. Just make sure it’s fully cooked before mixing it in.
Can You Use Couscous Instead Of Rice In Stuffed Peppers?
Yes, you can use couscous. Cook it first before mixing it with the other ingredients.
Can I Make The Stuffed Peppers Ahead Of Time?
Yes, you can make them ahead. Put them together and keep in the fridge for up to 24 hours before baking.
Can I Freeze Stuffed Peppers Before Baking?
Yes, you can freeze them. Wrap well in plastic and put in a freezer-safe container. Thaw in the fridge overnight before baking.
How Do I Prevent Stuffed Peppers From Getting Soggy?
Drain extra liquid from the filling and don’t over-microwave the peppers.
More Jamie Oliver Recipe:
- Jamie Oliver Osso Buco Recipe
- Jamie Oliver Sausage And Squash Chilli
- Jamie Oliver Stuffed Chicken Thighs
Jamie Oliver Rice Stuffed Peppers Nutrition Fact:
- Calories: 324 kcal
- Carbohydrates: 14g
- Protein: 19g
- Fat: 22g
- Cholesterol: 65mg
- Fiber: 2g
- Sugar: 5g
Jamie Oliver Rice Stuffed Peppers
Description
Jamie Oliver Rice Stuffed Peppers are made with sweet bell peppers, ground beef, onion, cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, kosher salt, ground black pepper, cheddar cheese, Monterey Jack or mozzarella cheese, and optional fresh parsley or basil for garnish.
This easy Rice Stuffed Peppers recipe creates a tasty dinner that takes about 1 hour to make and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Peppers: First, preheat your oven to 350°F (175°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers cut side up in a 13×9-inch (33x23cm) microwave-safe baking dish. Add 2 tablespoons of water to the dish and cover with a piece of parchment paper. Microwave the peppers for about 3 minutes until they start to soften. Drain any excess liquid.
- Make the Filling: While the peppers are softening, heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the finely diced onion and ground beef. Cook until the beef is no longer pink, breaking it up as it cooks. Drain any excess fat. Stir in the cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Mix well. Add ½ cup of shredded sharp cheddar cheese and ½ cup of shredded Monterey Jack or mozzarella cheese to the mixture. Stir until combined. Taste and adjust salt and pepper if needed.
- Stuff the Peppers: Season the inside of each pepper with a pinch of salt and pepper. Drizzle the remaining 1 tablespoon of olive oil over the peppers. Fill each pepper half with the beef and rice mixture. Cover the baking dish with foil.
- Bake the Peppers: Bake the stuffed peppers in the preheated oven for about 35 minutes, until the peppers are tender and heated through. Remove the foil and sprinkle the remaining ½ cup of sharp cheddar cheese and ½ cup of Monterey Jack or mozzarella cheese over the peppers. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the peppers warm, garnished with chopped fresh parsley or basil if desired.
Notes
- Choose Fresh Bell Peppers: Use fresh and firm bell peppers for the best results. They hold their shape better during cooking and have a great flavor.
- Drain Excess Fat: After cooking the ground beef, make sure to drain any excess fat. This keeps the filling from becoming greasy.
- Pre-cook the Peppers: Microwaving the peppers for a few minutes before baking helps them cook evenly and become tender.
- Use Freshly Cooked Rice: Freshly cooked rice blends better with the other ingredients, giving the filling a great texture.
- Cheese for Extra Flavor: Don’t skip the cheese! Adding cheese to the filling and on top gives the dish a rich, creamy taste.