The bell pepper is an excellent vessel for stuffing meat, rice, and, of course, cheese. It’s strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about anything. This is our favorite recipe but the customization options are endless. We use shredded Monterey Jack, but feel free to swap in any other melty cheese that you have on hand. You can also use another ground protein (pork, turkey, or chicken) in the place of beef. You could even use Italian sausage! Once you make this iteration we encourage you to make your own and show us the results!
We’ve loved stuffed peppers since we first laid eyes on them. This is our classic recipe—once you master them, feel free start experimenting with our Cheesesteak and Chicken Parm varieties.
Made this yet? Let us know how it went in the comments below!
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