Easy Stuffed Bell Peppers Recipe
Introduction
These easy stuffed bell peppers make a comforting and colorful meal that’s perfect for weeknight dinners. Packed with savory ground beef, brown rice, and a flavorful tomato sauce, they’re topped with melted cheddar jack cheese for the perfect finishing touch.
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 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)
- 7 Large Bell Peppers (top and core removed)
- 1 Cup Shredded Cheddar Jack Cheese
- Freshly chopped parsley (for garnish)
Instructions
- Step 1: Preheat your oven to 375°F and arrange the prepared bell peppers cut side up in a baking dish or rimmed tray.
- Step 2: Heat the olive oil in a large pan over medium heat. Sauté the diced onion until softened, then add the minced garlic and cook for about 1 more minute.
- Step 3: Add the ground beef to the pan and cook until no longer pink, breaking it up with a wooden spoon for about 5-6 minutes.
- Step 4: Stir in cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Cook for 4-5 minutes until the sauce slightly reduces, then season with kosher salt and pepper to taste.
- Step 5: Spoon the beef mixture evenly into each bell pepper and bake for 10-12 minutes, until the peppers are mostly tender.
- Step 6: Sprinkle shredded cheddar jack cheese over the stuffed peppers 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 version, substitute ground beef with cooked lentils or crumbled tofu.
- Add a pinch of red pepper flakes to the filling for a bit of heat.
- Use different cheese types like mozzarella or Monterey Jack for a milder flavor.
- To save time, prepare the filling a day ahead and stuff peppers just before baking.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individually on medium power.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of brown rice?
Yes, white rice works well if you prefer a softer texture. Just be sure it’s cooked before mixing into the filling.
Do I need to pre-cook the bell peppers?
No need to pre-cook the peppers. Baking them stuffed allows them to soften perfectly while absorbing the flavors of the filling.
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Easy Stuffed Bell Peppers Recipe
- Total Time: 40 minutes
- Yield: 7 stuffed bell peppers (serves 4-6) 1x
Description
This Easy Stuffed Bell Peppers recipe features tender bell peppers filled with a savory mixture of lean ground beef, brown rice, tomatoes, and flavorful spices, all topped with melted cheddar jack cheese. Perfect for a comforting and balanced weeknight dinner, this baked dish is as nutritious as it is delicious.
Ingredients
Scale
Vegetables & Aromatics
- 7 Large Bell Peppers (top and core removed)
- 1 Medium Onion (diced)
- 2–3 Garlic Cloves (minced)
- freshly chopped parsley (for garnish)
Main Ingredients
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 14.5 ounces Diced Tomatoes (one can)
- 1 Tablespoon Tomato Paste
Spices & Seasonings
- 1 Teaspoon Dried Oregano
- 2 teaspoons Paprika
- Kosher salt and pepper (to taste)
Dairy & Oils
- 2 Tablespoons Extra-virgin Olive Oil (or avocado oil)
- 1 Cup Shredded Cheddar Jack Cheese
Instructions
- Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). Place the prepared bell peppers upright, cut side up, in a baking dish or rimmed tray to get ready for stuffing and baking.
- Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute to release its aroma.
- Cook Ground Beef: Add the lean ground beef to the pan and cook until it turns no longer pink, breaking it up with a wooden spoon for about 5-6 minutes to ensure even browning and cooking.
- Add Rice and Tomatoes: Stir in the cooked brown rice, canned diced tomatoes, tomato paste, dried oregano, and paprika. Mix thoroughly to combine all ingredients well.
- Simmer Filling: Continue cooking the mixture for another 4-5 minutes until the sauce slightly reduces and thickens. Taste and season with kosher salt and freshly ground pepper according to your preference.
- Stuff Peppers: Spoon the beef and rice mixture into each bell pepper, filling them generously but without overpacking.
- Bake Peppers: Place the stuffed peppers in the oven and bake for about 10-12 minutes, or until the peppers become mostly tender but still hold their shape.
- Add Cheese and Finish Baking: Evenly sprinkle shredded cheddar jack cheese on top of each pepper. Return to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and turned slightly golden.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with freshly chopped parsley. Serve warm and enjoy your flavorful, nutritious meal!
Notes
- Using brown rice adds a nutty flavor and additional fiber compared to white rice.
- For a spicier kick, consider adding a pinch of cayenne pepper or chili flakes along with the paprika.
- Bell pepper varieties such as red, yellow, or orange can be used for sweeter flavor profiles, while green peppers offer a more robust taste.
- If preferred, substitute ground turkey or chicken for a leaner protein option.
- Leftover filling can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: stuffed bell peppers, ground beef recipe, baked stuffed peppers, easy dinner, healthy stuffed peppers
