Stuffed Peppers Recipe by Michael Symon That’s Hearty and Bold
Michael Symon’s stuffed peppers burst with mouthwatering flavor, transforming simple ingredients into a culinary masterpiece.
These vibrant bell peppers cradle a symphony of robust seasonings and tender ingredients.
Juicy meat dances with spices, creating an irresistible filling that tantalizes every sense.
Crisp vegetables and perfectly seasoned rice elevate this classic comfort dish to new heights.
Each bite promises a delightful explosion of textures and tastes that will make dinner an unforgettable experience.
Spices weave their magic, turning ordinary peppers into an extraordinary meal that beckons you to the table.
This recipe isn’t just food, it’s an invitation to culinary adventure that will leave you craving more.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Calories: 480 kcal
Servings: 4
Ingredients Needed for Michael Symon’s Stuffed Peppers
For Protein Base:
Ground Beef: Choose lean cuts for healthier stuffed peppers, ensuring rich meaty flavor without excess grease.
Baking Soda: Helps tenderize meat and create smoother texture during cooking process.
For Seasoning Blend:
Chili Powder, Cumin, Oregano: Select fresh, fragrant spices from reputable brands for bold, authentic southwestern taste.
Salt: Use kosher or sea salt for deeper mineral notes and balanced flavor profile.
For Vegetable Components:
Bell Peppers: Select firm, vibrant peppers without blemishes, preferring thick-walled varieties that hold filling well.
Onions: Pick sweet or yellow onions with smooth, papery skin for robust aromatic base.
Garlic: Choose fresh, firm cloves without sprouting for intense, pungent undertones.
For Binding and Melting Elements:
Rice: Use day-old or precooked rice for better texture and moisture absorption.
Shredded Cheese: Select melting cheeses like monterey jack or cheddar for smooth, creamy consistency.
For Liquid and Moisture:
Olive Oil: Pick extra virgin variety for rich, fruity undertone.
Tomato Sauce: Choose low-sodium versions for controlled seasoning.
For Finishing Touch:
Additional Cheese: Provides golden, bubbling top layer for visual appeal and extra indulgence.
Tools for Making Michael Symon’s Stuffed Peppers
Baking Dish (9×13-inch): Large rectangular pan for roasting peppers.
Aluminum Foil: For lining the baking dish and easy cleanup.
Skillet: Cooking surface for browning beef and sautéing ingredients.
Mixing Bowl: For preparing beef mixture and combining ingredients.
Cutting Board: Surface for chopping and preparing vegetables.
Chef's Knife: For slicing bell peppers and mincing garlic.
Measuring Spoons: For accurately portioning spices and salt.
Wooden Spoon or Spatula: For stirring and mixing ingredients.
Oven: For roasting peppers and finishing stuffed peppers.
Cheese Grater: For shredding cheese (optional).
Measuring Cups: For accurate rice and sauce measurements.
How to Cook Michael Symon’s Stuffed Peppers
Warm Up The Kitchen Prepare your oven by heating to 425°F and positioning the rack right in the center for perfect cooking magic.
Tenderize The Beef Gently massage ground beef with a touch of salt and baking soda, letting the mixture rest and become wonderfully soft for about 20 minutes.
Pepper Prep Wrap a baking dish with aluminum foil and arrange bell peppers facing upward, creating a colorful canvas for your delicious meal.
Create Flavor Foundation Drizzle olive oil over peppers and sprinkle a whisper of salt, awakening their natural tastiness.
First Roasting Wave Pop peppers into the oven for 20 minutes until they develop a beautiful golden-brown edge and maintain a delightful crispness.
Build Beef Layers In a sizzling skillet, brown beef with a dance of spices like chili powder, cumin, and oregano. Pour in tomato sauce and let everything simmer and meld together until meat is perfectly cooked.
Combine Aromatic Elements Soften onions and quickly introduce minced garlic, creating a fragrant base that will make your kitchen smell incredible.
Assemble Delicious Filling Fold in cooked rice and shredded cheese, stirring until everything becomes a harmonious, melty mixture.
Final Transformation Generously fill roasted peppers with your beef creation, crown with extra cheese, and return to the oven for 10-15 minutes until the top becomes golden and bubbly. Serve immediately and savor every bite!
Tips and Variations for Stuffed Peppers
Boost Beef Flavor: Experiment with different ground meats like turkey, chicken, or lamb for unique taste profiles.
Quick Cheese Swap: Replace shredded cheese with crumbled feta, pepper jack, or goat cheese to add exciting flavor dimensions.
Make-Ahead Magic: Prepare stuffed peppers up to 24 hours in advance and refrigerate, covered. Simply bake when ready to serve for a stress-free meal prep strategy.
Vegetarian Twist: Substitute ground beef with black beans, quinoa, or lentils for a protein-packed plant-based version that's equally delicious and nutritious.
Serving Suggestions for Michael Symon’s Stuffed Peppers
Pair with Fresh Sides: Complement the stuffed peppers with a crisp green salad or tangy coleslaw for added texture and freshness.
Create a Balanced Meal: Serve alongside Mexican-style rice, black beans, or warm tortillas to round out the protein-packed dish.
Garnish for Extra Flavor: Top with chopped cilantro, a dollop of sour cream, or a sprinkle of green onions to enhance the pepper's zesty profile.
Drink Pairing Recommendation: Match with a cold Mexican beer, refreshing margarita, or sparkling water with lime to balance the rich, savory flavors.
How to Store Michael Symon’s Stuffed Peppers
Preserve Peak Freshness: Store stuffed peppers in an airtight container in the refrigerator for up to 3-4 days, maintaining their delicious flavor and texture.
Batch Cooking Brilliance: Prepare a double batch of these peppers and freeze individual portions for quick, hassle-free meals during busy weeks. Wrap each pepper tightly in plastic wrap, then place in a freezer-safe container to prevent freezer burn.
Reheating Rescue: Warm refrigerated or thawed peppers in the oven at 350°F for 15-20 minutes, covering with foil to prevent drying out. Microwave works in a pinch, but oven reheating preserves the crisp pepper edges and melty cheese best.
Meal Prep Magic: Chop vegetables and cook rice in advance to cut down preparation time. Pre-cooked components can be stored separately in the refrigerator for 3-4 days, making weeknight cooking a breeze.
Michael Symon’s stuffed peppers combine Italian sausage, rice, and tangy tomato sauce in a hearty Mediterranean-inspired dish. Peppers bake until tender, creating a comforting meal that satisfies with robust flavors and simple ingredients.
Ingredients
Scale
1 lb (454 g) 90% lean ground beef
3 tbsps extra-virgin olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
1 (8 oz/227 g) can tomato sauce
1 cup cooked rice, quinoa, or any grain
1½ cups shredded Monterey Jack or Cheddar Jack cheese
1¼ tsps salt
1½ tsps chili powder
½ tsp ground cumin
¼ tsp dried oregano
Heaping ¼ tsp baking soda
Instructions
Preparation: Preheat oven to 425°F with rack centered. Tenderize ground beef by mixing with salt and baking soda, allowing 20 minutes of resting time.
Pepper Roasting: Arrange bell peppers in a foil-lined baking dish, drizzle with olive oil and salt. Roast for 20 minutes until golden and crisp.
Meat Cooking: In a large skillet, brown ground beef with chili powder, cumin, and oregano over medium-high heat. Add tomato sauce and simmer until meat is fully cooked.
Vegetable Sauté: In the same skillet, caramelize onions until translucent, then add garlic and cook briefly.
Filling Composition: Combine cooked rice, sautéed vegetables, and ground beef. Blend in shredded cheese until melted and thoroughly integrated.
Pepper Stuffing: Evenly distribute meat and rice mixture into roasted peppers. Top with remaining cheese.
Final Baking: Return stuffed peppers to oven, bake 10-15 minutes until cheese is bubbling and filling is heated through completely.
Notes
Tenderize Meat Smartly: Adding baking soda helps break down protein fibers, ensuring juicier and more tender ground beef without changing the flavor.
Roast Peppers Perfectly: Par-roasting bell peppers before stuffing creates a golden exterior and maintains a crisp texture, preventing soggy bottoms.
Layering Flavor Technique: Sautéing onions and garlic before adding meat develops deeper, more complex taste profiles in the filling.
Cheese Melting Pro Tip: Use freshly shredded cheese instead of pre-packaged for smoother melting and better overall texture in the final dish.
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Program: Culinary Arts, Associate of Applied Science
Focus: Emphasis on mastering core culinary competencies, like safety and sanitation, hot, cold, and pastry techniques, while cultivating appreciation of global cuisines and developing operational skills in nutrition, menu design, costing, purchasing, and supervisory management.
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.
Michael Thompson
Founder & Culinary Director
Expertise
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.