Description
These Easy Stuffed Bell Peppers are a delicious and hearty meal made with ground beef, fluffy brown rice, and a savory blend of spices. Topped with melted cheddar jack cheese, they’re a healthy and customizable option that’s perfect for dinner. Versatile and easy to make, you can adapt this recipe to fit any dietary preference.
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 (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
Instructions
- 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 1 more 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 4-5 minutes, until the sauce slightly reduces. Taste and season with salt and pepper as needed.
- Stuff each pepper with the beef mixture and bake for 10-12 minutes, or until the peppers are mostly tender.
- Sprinkle shredded cheddar jack cheese over each stuffed pepper and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
- Garnish with freshly chopped parsley before serving. Enjoy!
Notes
- Feel free to swap the ground beef with ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian option.
- For a spicier kick, add a chopped jalapeño or some red pepper flakes to the stuffing.
- You can prep these stuffed peppers ahead of time and store them in the fridge for up to 2 days before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
