Why You’ll Love This Recipe
- Wholesome and Nutritious: Packed with protein, fiber, and essential nutrients, these stuffed peppers are a balanced meal.
- Versatile: Easily adaptable with different proteins or vegetarian options to suit your dietary needs.
- Family-Friendly: The combination of cheesy, savory filling and tender peppers appeals to both adults and children.
- Meal Prep Friendly: Make ahead and store for quick, healthy meals throughout the week.
- Comforting Flavors: The classic blend of beef, rice, and tomato sauce offers a satisfying, home-cooked taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 7 large bell peppers (any color), tops cut off and seeds removed
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 14.5 ounces diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Directions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Cook Filling: In a large skillet, heat olive oil over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for another minute. Add ground beef and cook until browned. Stir in cooked rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Let the mixture simmer for 4–5 minutes to combine flavors.
- Stuff Peppers: Spoon the beef and rice mixture into each bell pepper, filling them generously.
- Bake: Cover the baking dish with foil and bake for 10–12 minutes. Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 5–7 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve warm.
Servings and Timing
- Servings: 7 stuffed bell peppers
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Protein Alternatives: Substitute ground beef with ground turkey, chicken, or plant-based meat alternatives.
- Vegetarian Option: Omit meat and add extra vegetables or legumes like black beans or lentils.
- Low-Carb Version: Replace brown rice with cauliflower rice for a keto-friendly option.
- Cheese Choices: Use mozzarella, Monterey Jack, or a dairy-free cheese alternative to suit your preference.
- Spice Level: Add red pepper flakes or diced jalapeños to the filling for extra heat.
Storage/Reheating
- Storage: Place leftover stuffed peppers in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap individual stuffed peppers tightly and freeze for up to 3 months.
- Reheating: Thaw frozen peppers in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave on high for 2–3 minutes until heated through.
FAQs
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers in advance. Store them covered in the refrigerator for up to 24 hours before baking.
Do I need to cook the rice before adding it to the filling?
Yes, the rice should be fully cooked before mixing it with the other filling ingredients.
Can I use a different type of rice?
Absolutely. White rice, quinoa, or even cauliflower rice can be used as substitutes.
How do I prevent the peppers from becoming too soft?
Avoid overbaking and consider pre-baking the empty peppers for a shorter time if you prefer them to retain some crunch.
Is it necessary to cover the dish with foil while baking?
Covering with foil helps to steam the peppers, making them tender. Removing the foil later allows the cheese to melt and brown.
Can I add other vegetables to the filling?
Yes, diced zucchini, mushrooms, or spinach can be added to the filling for extra nutrition.
What can I serve with stuffed bell peppers?
They pair well with a side salad, garlic bread, or roasted vegetables.
Print
Easy Stuffed Bell Peppers
- Total Time: 40 minutes
- Yield: 7 servings
- Diet: Gluten Free
Description
These Easy Stuffed Bell Peppers are a hearty and nutritious meal filled with seasoned ground beef, brown rice, and savory spices. Topped with melted cheddar cheese and fresh parsley, this classic comfort dish is perfect for family dinners, meal prep, and customizable to fit any diet.
Ingredients
7 large bell peppers (any color), tops cut off and seeds removed
1 pound lean ground beef
1½ cups cooked brown rice
1 medium onion, diced
2–3 garlic cloves, minced
14.5 ounces diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 tablespoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven: Set oven to 375°F (190°C).
Prep Bell Peppers: Remove tops, seeds, and membranes. Stand peppers upright in a baking dish.
Cook Filling: Heat olive oil in a skillet. Sauté onion until soft, then add garlic and cook briefly. Add ground beef and brown fully. Stir in rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Simmer for 4–5 minutes.
Stuff Peppers: Fill each bell pepper with the beef and rice mixture.
Bake Covered: Cover with foil and bake for 10–12 minutes.
Add Cheese and Finish Baking: Remove foil, sprinkle cheese on top, and bake uncovered for another 5–7 minutes until melted and bubbly.
Serve: Garnish with fresh parsley and serve hot.
Notes
Use ground turkey, chicken, or plant-based meat instead of beef.
Make it vegetarian by adding beans or lentils in place of meat.
For low-carb, use cauliflower rice.
Mozzarella or dairy-free cheese can be substituted.
Add spice with red pepper flakes or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
