Description
Discover the secrets of Costco Stuffed Peppers Recipe. Follow this guide to recreate the delicious flavors of this favorite dish at home!
Ingredients
Scale
- 1 pound 90% lean ground beef
- 1 1/4 teaspoons salt, divided
- Heaping 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 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 (8-oz) can tomato sauce
- 1 cup cooked rice, quinoa, or any grain
- 1 1/2 cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven to 425°F and position an oven rack in the middle.
- Tenderize the beef: In a medium bowl, use your hands to combine the beef with 1 teaspoon of salt and the baking soda. Allow it to rest for 20 minutes while you proceed with the recipe.
- Optionally, line a 9×13-inch baking dish with aluminum foil for easy cleanup. Place the bell peppers, cut side up, in the baking dish. Drizzle 1 tablespoon of the oil and sprinkle the remaining 1/4 teaspoon salt over the peppers.
- Roast the peppers for approximately 20 minutes until they’re slightly browned and tender-crisp. A bit of liquid may accumulate inside the peppers, which is normal.
- Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook, stirring frequently, until it’s soft and translucent (around 3 to 4 minutes). Add the garlic and cook for an additional 1 minute, being cautious not to brown it.
- Add the beef mixture, chili powder, cumin, and oregano to the skillet. Increase the heat to medium-high. Cook while breaking up the meat with a wooden spoon until it’s browned and nearly cooked through (approximately 4 to 5 minutes).
- Add the tomato sauce and bring it to a boil, then reduce the heat to medium-low. Cook uncovered until the meat is fully cooked (about 2 to 3 minutes).
- Stir in the rice and 3/4 cup of the cheese, blending until the cheese is melted. Remove the skillet from the heat.
- Take the peppers out of the oven and evenly spoon the meat filling into them. Sprinkle the remaining 3/4 cup of cheese on top and place them back in the oven.
- Roast for 10 to 15 minutes, or until the filling is hot, and the cheese is melted and bubbly. Serve and enjoy.
Notes
- You can prepare the peppers ahead of time by partially cooking and filling them with the beef mixture up to 2 days in advance. Refrigerate them or freeze in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, then cover the dish with foil and bake in a 425°F oven for approximately 15 minutes. Remove the dish from the oven, discard the foil, top the peppers with cheese, and return them to the oven for about 5 minutes or until the filling is heated through, and the cheese is melted.
Nutrition
- Serving Size: 1
- Calories: 312kcal
- Sugar: 5.5g
- Sodium: 824mg
- Fat: 17.7g
- Saturated Fat: 5.6g
- Carbohydrates: 16g
- Fiber: 2.2g
- Protein: 22.9g
- Cholesterol: 68mg