These Easy Stuffed Bell Peppers are a delicious and hearty meal, featuring tender bell peppers filled with a savory mixture of ground beef, fluffy brown rice, and tangy diced tomatoes, all topped with melted cheddar jack cheese. This dish is not only flavorful but also versatile—perfect for customizing with different meats or making it vegetarian. Whether you’re looking for a healthy weeknight dinner or a satisfying meal for the whole family, these stuffed bell peppers are sure to be a hit!

Why You’ll Love This Recipe

Stuffed bell peppers are the perfect blend of textures and flavors—tender peppers, savory beef, and a cheesy, flavorful filling. With the addition of brown rice, this dish is hearty and filling, while the tomatoes and seasonings give it a delightful depth of flavor. The cheesy topping adds the finishing touch, making it a comforting, well-rounded meal that’s both satisfying and healthy. Plus, it’s easy to make and can be customized to fit different dietary preferences.

Easy Stuffed Bell Peppers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Katsu:

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 (1 can)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 tablespoon smoked 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

Directions

Preheat your oven to 375°F (190°C). Place the 7 bell peppers, cut side up, into a baking dish or rimmed tray.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the diced onion until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the pan and cook until browned and no longer pink, breaking up the meat with a wooden spoon, about 5-6 minutes.
Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and smoked paprika. Cook for another 4-5 minutes, until the sauce slightly reduces. Taste and season with salt and pepper as needed.
Stuff each bell pepper with the beef mixture, pressing it down gently to ensure it’s packed in well. Bake for 10-12 minutes, or until the peppers are mostly tender.
Sprinkle shredded cheddar jack cheese over each stuffed pepper and return to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving. Enjoy!

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 7 servings

Variations

Vegetarian Option: Substitute the ground beef with plant-based crumbles or lentils for a vegetarian version. You can also add sautéed vegetables like zucchini or mushrooms to the filling for extra flavor.
Spicy Kick: Add some chopped jalapeños or a pinch of cayenne pepper to the filling for a spicy version.
Rice Substitutes: Use quinoa, cauliflower rice, or white rice instead of brown rice if preferred.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

1. Can I make stuffed bell peppers ahead of time?

Yes, you can prepare the stuffed peppers up to the point of baking, cover them, and store them in the refrigerator for up to 24 hours. When ready to bake, simply pop them in the oven and bake as directed.

2. Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers freeze well. After assembling and baking, let them cool completely, then wrap them tightly in plastic wrap and foil. Store them in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and bake at 350°F (175°C) until warmed through.

3. Can I use other types of rice for this recipe?

Yes, you can use white rice, quinoa, or even couscous if you prefer. Keep in mind that the cooking time may change depending on the rice or grain used.

4. How do I prevent the bell peppers from being too crunchy?

If you prefer softer peppers, you can pre-bake them for 10-15 minutes before stuffing them. This will help them soften up before the final bake.

5. Can I add cheese to the filling?

Absolutely! You can stir in some shredded cheese into the beef and rice mixture for an extra cheesy filling before stuffing the peppers.

6. Can I use different types of cheese?

Yes, feel free to experiment with different cheeses such as mozzarella, Monterey Jack, or even a blend of cheeses. Just keep in mind that some cheeses melt better than others.

7. Can I skip the cheese topping?

If you’re looking for a lighter version, you can skip the cheese topping and just enjoy the stuffed peppers with the savory filling and toppings.

8. How can I make this recipe spicier?

Add some diced jalapeños, red pepper flakes, or a bit of hot sauce to the beef mixture to bring the heat. You can also top the peppers with a dollop of spicy salsa or sour cream.

9. Can I use a slow cooker for this recipe?

Yes, you can cook stuffed bell peppers in a slow cooker. After assembling the peppers, place them in the slow cooker and cook on low for 4-5 hours, or until the peppers are tender.

10. How do I choose the best bell peppers?

Look for bell peppers that are firm with smooth skin and vibrant color. Choose peppers that sit upright in your baking dish to ensure they stay filled with the stuffing.

Conclusion

Easy Stuffed Bell Peppers are a delicious and versatile meal that’s perfect for busy weeknights or a meal prep option. With a filling made of ground beef, brown rice, and a variety of savory seasonings, topped with melted cheese and fresh parsley, this dish is both satisfying and healthy. Whether you’re following the traditional version or customizing with your favorite ingredients, these stuffed bell peppers are sure to become a family favorite!

Easy Stuffed Bell Peppers

Why You’ll Love This Recipe