Easy Stuffed Bell Peppers Recipe

Introduction

Stuffed bell peppers are a classic comfort food that’s both hearty and healthy. This easy recipe combines seasoned ground beef, brown rice, and cheese stuffed into vibrant bell peppers for a satisfying meal. Perfect for busy weeknights or meal prep.

Ingredients

• 2 Tablespoons extra-virgin olive oil (or avocado oil)
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 1 pound lean ground beef
• 1½ cups cooked brown rice
• 14.5 ounces diced tomatoes (one can)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• Kosher salt and pepper, to taste
• 7 large bell peppers, tops and cores removed
• 1 cup shredded cheddar jack cheese
• Freshly chopped parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Arrange the bell peppers cut side up in a baking dish or rimmed tray.
2. Step 2: Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Step 3: Add the ground beef to the pan, cooking and breaking it up with a wooden spoon until no longer pink, about 5-6 minutes.
4. Step 4: Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Simmer the mixture until the sauce slightly reduces, about 4-5 minutes. Season with kosher salt and pepper to taste.
5. Step 5: Spoon the beef and rice mixture evenly into each bell pepper. Bake in the preheated oven for 10-12 minutes, or until the peppers are mostly tender.
6. Step 6: Remove the peppers from the oven and sprinkle shredded cheddar jack cheese over each one. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Step 7: Garnish with freshly chopped parsley before serving. Enjoy your delicious stuffed bell peppers!

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or black beans.
• Use different cheese varieties like mozzarella or pepper jack for varying flavors.
• Try adding chopped mushrooms or zucchini to the beef mixture for extra veggies.
• If you prefer softer peppers, bake covered with foil for the first 10 minutes to trap steam.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze them for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can assemble the peppers a day in advance and keep them covered in the fridge. Bake them fresh before serving to maintain the best texture and flavor.

Can I use white rice instead of brown rice?

Absolutely. White rice works well in this recipe, but brown rice adds a nuttier flavor and more fiber, making the dish a bit healthier.

Easy Stuffed Bell Peppers Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Easy Stuffed Bell Peppers recipe features tender bell peppers filled with a flavorful mixture of lean ground beef, brown rice, tomatoes, and aromatic spices. Topped with melted cheddar jack cheese and garnished with fresh parsley, this wholesome and delicious dish is perfect for a satisfying weeknight dinner.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 7 stuffed bell peppers 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filling

• 2 Tablespoons Extra-virgin Olive Oil (or avocado oil)
• 1 Medium Onion, diced
• 2–3 Garlic Cloves, minced
• 1 pound Lean Ground Beef
• 1½ Cups Cooked Brown Rice
• 14.5 ounces Diced Tomatoes (one can)
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Dried Oregano
• 2 teaspoons Paprika
• Kosher salt and pepper, to taste

Other Ingredients

• 7 Large Bell Peppers, tops and cores removed
• 1 Cup Shredded Cheddar Jack Cheese
• Freshly chopped parsley, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and place the prepared bell peppers cut side up in a baking dish or rimmed tray to be filled later.
2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Cook Ground Beef: Add the lean ground beef to the skillet and cook until no longer pink, breaking it up with a wooden spoon for 5-6 minutes until fully browned.
4. Add Rice and Seasonings: Stir in cooked brown rice, diced tomatoes with juice, tomato paste, dried oregano, and paprika. Cook the mixture for 4-5 minutes until the sauce slightly reduces and thickens. Season with kosher salt and freshly ground black pepper to taste.
5. Stuff Peppers and Bake: Spoon the beef and rice mixture evenly into each bell pepper. Bake in the preheated oven for 10-12 minutes or until the peppers are mostly tender.
6. Add Cheese and Final Bake: Sprinkle shredded cheddar jack cheese evenly over the stuffed peppers. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
7. Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm. Enjoy your easy, hearty stuffed bell peppers!

Notes

• You can substitute ground turkey or chicken for lean ground beef for a lighter option.
• For a spicier kick, add some crushed red pepper flakes with the paprika.
• Cooked brown rice can be replaced with quinoa or cauliflower rice for variation or lower carbs.
• If you prefer softer peppers, you can parboil them for 3-5 minutes before stuffing and baking.
• To keep this dish gluten-free, double-check that your tomato paste and canned tomatoes contain no added gluten.

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