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Cheesy Stuffed Peppers



Ground Meat: – 1 tablespoons olive oil – 1 onion, cut into 1/4-inch dice – 1 bell pepper, red, orange, or yellow, cut into 1/4-inch dice – 4 cloves garlic, minced – 1 pound ground beef – 1 teaspoon salt – 1 teaspoon pepper Peppers: – 1 14.5-ounce can diced tomatoes – 2 teaspoons dried oregano – 8 ounces shredded Real California Monterey Jack and Cheddar cheese blend, divided – 4 bell peppers, red, orange, yellow, or a combination, halved lengthwise, seeds and veins removed :Monterey Jack, Cheddar, Bell Pepper, Comfort Food, Beef
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Prep time: 30 minutes

Cook time: 45 minutes

Preheat the oven to 400°F.

To make the Ground Meat: In a large skillet over medium-high, heat oil. Add onion and diced pepper and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef, salt, and pepper and cook, stirring and breaking meat up, until meat is no longer pink, 4 to 6 minutes.

To finish the Peppers: Stir tomatoes and oregano into Ground Meat and cook, stirring, until liquid has almost evaporated, 2 to 3 minutes. Remove from the heat and stir in 3/4 of cheese.

Arrange peppers in a 9-by-13-inch baking pan. Spoon beef and cheese mixture into peppers. Cover with foil and bake until peppers are tender, about 35 to 40 minutes. Top with remaining cheese and bake uncovered until cheese begins to brown, about 10 minutes.

Serves 4 to 6

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board