Easy Stuffed Bell Peppers Recipe

Introduction

Stuffed bell peppers are a comforting and versatile meal that’s both satisfying and easy to prepare. This recipe features a flavorful blend of seasoned ground beef, brown rice, and tomatoes, all baked inside tender bell peppers topped with melted cheddar jack cheese. Perfect for a family dinner 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). Place the prepared bell peppers cut side up into 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 soft, about 4-5 minutes. Stir in the minced garlic and cook for 1 more minute.
3. Step 3: Add the ground beef to the pan and cook until no longer pink, breaking it up with a wooden spoon, about 5-6 minutes.
4. Step 4: Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Cook for 4-5 minutes until the sauce slightly reduces. Season with kosher salt and pepper to taste.
5. Step 5: Spoon the beef mixture evenly into each bell pepper. Bake in the preheated oven for 10-12 minutes, until the peppers are mostly tender.
6. Step 6: Remove from the oven and sprinkle shredded cheddar jack cheese over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly. Garnish with freshly chopped parsley before serving.

Tips & Variations

• For a vegetarian option, substitute the ground beef with cooked lentils or finely chopped mushrooms.
• Use white or jasmine rice if you prefer a softer texture over brown rice.
• Add a pinch of cayenne or chili powder for a spicy kick.
• To save time, use pre-cooked rice or leftover rice from a previous meal.
• Try different cheese varieties like mozzarella or pepper jack for different flavors.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave until heated through. These peppers can also be frozen before baking; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can substitute bell peppers with poblano, cubanelle, or even large tomatoes for a different flavor and texture.

Do I have to cook the rice before stuffing the peppers?

Yes, it’s important to use cooked rice to ensure the filling is fully cooked and evenly combined. Raw rice will not cook properly inside the peppers during baking.

Easy Stuffed Bell Peppers Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This Easy Stuffed Bell Peppers recipe combines lean ground beef, brown rice, and a flavorful tomato-based filling baked inside fresh bell peppers, topped with melted cheddar jack cheese and garnished with parsley for a hearty and healthy meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 7 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Cup 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)

Pepper and Topping

• 7 Large Bell Peppers (top and core removed)
• 1 Cup Shredded Cheddar Jack Cheese
• Freshly chopped parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F and arrange the hollowed bell peppers, cut side up, in a baking dish or a rimmed tray to prepare for stuffing and baking.
2. Sauté Aromatics: Heat 2 tablespoons extra-virgin olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, then stir in the minced garlic cloves and cook for about 1 more minute, releasing their aroma.
3. Cook Ground Beef: Add the lean ground beef to the pan and cook until no longer pink, breaking it up with a wooden spoon for about 5-6 minutes to ensure even cooking.
4. Mix Filling Ingredients: Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Continue cooking until the sauce slightly reduces, about 4-5 minutes. Season with kosher salt and pepper to taste.
5. Stuff Peppers: Spoon the beef and rice mixture into each prepared bell pepper cavity, filling them generously.
6. Bake Peppers: Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, or until the peppers are mostly tender but still hold their shape.
7. Add Cheese and Finish Baking: Sprinkle shredded cheddar jack cheese evenly over each stuffed pepper and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
8. Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy your delicious stuffed bell peppers!

Notes

• Use brown rice for added fiber and nutrients; white rice can be substituted based on preference.
• Adjust paprika to taste; smoked paprika adds a deeper flavor.
• You can substitute lean ground turkey or chicken for ground beef to reduce fat content.
• For a vegetarian version, replace meat with cooked lentils or beans.
• Be careful not to overbake the peppers to keep a nice texture without becoming mushy.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.

Keywords: stuffed bell peppers, baked peppers, ground beef recipe, healthy stuffed peppers, easy dinner recipe