Stuffed peppers are easy to make ahead and total crowd-pleasers. Here's how to make them

Caramelized bell peppers stuffed with Southwestern seasoned beef and rice baked under a canopy of cheese make this the definitive recipe for delectable stuffed peppers. The warming spices of chili powder and cumin not only elevate the beef mixture, but they also complement the sharp and stretchy Mexican cheese and smoky bell peppers.

What makes these stuffed peppers so special? First, the bell peppers are pre-roasted before filling. This simple step completely changes the outcome by softening the peppers and adding a distinct smoky char. You can’t achieve that when stuffing raw peppers. Second, the beef filling is cheesy and brimming with aromatics and herbs, making it the ideal counterpart to the sweet peppers. Lastly, this recipe is endlessly versatile and prep-ahead friendly, so it’s the ideal choice for busy weeknights, as well as weekend gatherings, potlucks and celebrations.

Stuffed peppers

Before we dive into the recipe, let's talk about the ingredients.

I used lean ground beef, but poultry and pork work too. When using ground beef, I recommend 90% lean. Lean beef will ensure the filling isn’t greasy. If you use ground beef with a higher fat content, make sure to drain the fat from the pan before adding the spices. If you’re more of a poultry or pork fan, substitute an equal amount of ground chicken, turkey or pork.

Add baking soda to the meat. Why? Baking soda tenderizes the protein in the meat and helps it retain more moisture. That means you’re guaranteed perfectly tender beef in every bite. Use this baking soda trick no matter what type of meat you use for the filling.

Choose multi-colored bell peppers and halve them (instead of keeping them whole). For a colorful presentation, choose a variety of bell pepper colors — red, green, orange and yellow. When shopping, choose large peppers that are bright, shiny and firm. Avoid those with wrinkled skin, soft spots or moldy stems. Note that this recipe calls for halving the peppers from top to bottom. I prefer this method to stuffing whole peppers because the ratio of filling-to-pepper is more apropos and it makes the stuffed peppers easier to eat.

Pre-roast the peppers. As mentioned above, pre-roasting the peppers before filling them not only adds great flavor, but it also ensures that the peppers are delightfully fork-tender. To roast the peppers, place them cut-side up in a 13x9-inch baking dish. Drizzle the peppers with olive oil, sprinkle with salt and roast for 15 to 20 minutes, or until slightly browned around the edges and tender-crisp. Don’t worry if liquid appears in the peppers or the bottom of the pan, this pepper “juice” is extra flavorful.

Swap the seasonings. I gave these peppers a Southwestern flair by adding chili powder, cumin and oregano. You can easily switch up the seasonings for a unique stuffed pepper experience every time. When you’re ready to try something different, I suggest Italian seasoning (or a blend of oregano, basil, thyme, parsley and rosemary) or French-inspired herbs de Provence.

Feel free to use a different grain. I use cooked long grain white rice in these peppers and that’s the classic choice. If desired, you may substitute an equal amount of cooked quinoa, farro, spelt, wild rice or any cooked rice medley.

Change up the cheese. In sticking with the Southwestern theme, I used shredded Mexican cheese, which boasts a blend of sharp and melty cheeses. You can easily opt for a different cheese, or blend of cheeses. I recommend Monterey jack, pepper jack, cheddar and mozzarella.

Make ahead stuffed peppers

It’s easy to prep these peppers ahead of time, which makes them a great option for both busy weeknights and celebratory gatherings. To make these peppers in advance, roast the peppers, prepare the filling and assemble the peppers as instructed. Simply save the final baking for just before serving.

Cover the prepped peppers with plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Pull the baking dish from the refrigerator 30 minutes before baking and proceed as directed.

Stuffed peppers recipe

Since these stuffed peppers are filled with beef, rice and vegetables, they’re essentially a complete meal. If you’d like to round things out (and perhaps stretch the meal), feel free to add a mixed green salad, cornbread or steamed or sautéed vegetables on the side.

Makes: 4-6 servings

Ingredients:

• 1 pound lean ground beef, preferably 90% lean

• Salt and freshly ground black pepper

• ½ teaspoon baking soda

• 3 large bell peppers, any color or combination of colors, halved from the stem to the bottom and cored

• 2 tablespoons olive oil, divided

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 1 ½ teaspoons chili powder

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• 8 ounces (1 cup) tomato sauce

• 1 cup cooked rice, or grain of choice

• 1 ½ cups shredded Mexican cheese blend

Instructions:

1. Preheat the oven to 425 degrees F. Coat a 13x9-inch baking dish with cooking spray or a thin layer of olive oil.

2. In a medium bowl, combine the beef, ½ teaspoon salt and baking soda. Mix with your hands until well blended and let stand for 20 minutes.

3. Meanwhile, place the pepper halves, cut-side up, in the baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with salt. Transfer the pan to the oven and roast the peppers for 15 to 20 minutes, until lightly browned (it’s OK if there’s liquid in the peppers and/or bottom of the pan). Remove the peppers from the oven and reduce the oven temperature to 375 degrees F.

4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Add the beef and cook until browned, breaking up the meat as it cooks. Add the chili powder, cumin and oregano and stir to coat. Cook for 1 minute, or until the spices are fragrant.

5. Add the tomato sauce and bring to a simmer. Reduce the heat to low and stir in the rice and half (¾ cup) of the cheese. Stir until the cheese melts. Remove the pan from the heat.

6. Season the filling with salt and black pepper to taste.

7. Spoon the meat mixture evenly into the roasted peppers. Top with the remaining ¾ cup of cheese.

8. Return the pan to the oven and bake uncovered for 10 to 15 minutes, or until the peppers and filling are hot and the cheese melts (if desired, place the pan under the broiler to get the cheese bubbly).

9. Remove from oven and serve hot.

Don't forget dessert: This chocolate chip cookie recipe is better than Toll House

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: Stuffed peppers are perfect make-ahead dinners. Here's the best recipe