Why You’ll Love This Recipe
These stuffed bell peppers are incredibly satisfying yet simple to make. The smoky paprika, tomatoes, and melted cheese bring out bold, rich flavors, while the peppers stay tender without becoming mushy. Plus, they’re highly customizable—swap the protein, use a different grain, or add extra veggies to make them your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 bell peppers (mixed colors for a vibrant dish)
- 1 pound ground beef (85/15 for the best flavor)
- 1 ½ cups cooked rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers, remove the seeds and membranes, and set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the onions until softened (about 5 minutes), then add the garlic and cook for another minute.
- Add the ground beef, breaking it up as it cooks, until browned (about 8 minutes). Drain excess fat if necessary.
- Stir in the cooked rice, diced tomatoes (with juice), tomato paste, smoked paprika, oregano, salt, and pepper. Let it simmer for 5 minutes.
- Arrange the bell peppers upright in a baking dish. Spoon the filling into each one, pressing down gently to pack them.
- Sprinkle shredded cheddar cheese over the tops.
- Bake uncovered for 30-35 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Servings and Timing
- Servings: 6
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
Variations
- Use a different protein: Try ground turkey, chicken, or sausage instead of beef.
- Switch the grains: Substitute cooked quinoa, cauliflower rice, or farro for a twist.
- Make it spicy: Add red pepper flakes or diced jalapeños to the filling.
- Vegetarian version: Replace the meat with black beans, lentils, or crumbled tofu.
- Cheese variety: Use mozzarella, Monterey Jack, or pepper jack for a unique flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4-5 days.
- Reheating: Microwave for about 2 minutes or bake at 350°F for 10-15 minutes.
- Freezing: Wrap each stuffed pepper in foil and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make these stuffed peppers ahead of time?
Yes! Assemble them in advance, store them in the fridge, and bake when ready.
How do I keep the peppers from falling over?
If they’re wobbly, slice a small piece off the bottom to create a flat base.
Can I use uncooked rice?
It’s best to use cooked rice since raw rice won’t fully cook in the peppers.
What’s the best way to ensure tender peppers?
Bake them covered with foil for the first 15 minutes to trap steam, then uncover for the remainder.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and has a fresher taste.
Can I make this dish low-carb?
Absolutely! Swap the rice for cauliflower rice or omit it altogether.
Can I add extra veggies to the filling?
Yes! Mushrooms, zucchini, or spinach work great. Just sauté them with the onions.
What can I serve with these stuffed peppers?
They pair well with a green salad, roasted veggies, or garlic bread.
Can I use a different sauce instead of tomato-based?
Yes! Try enchilada sauce, marinara, or even a creamy alfredo for a twist.
How do I know when the peppers are done?
They should be fork-tender but still hold their shape, and the cheese should be melted and bubbly.
Conclusion
These Easy Stuffed Bell Peppers are a comforting, flavorful dish that’s perfect for any night of the week. They’re packed with protein, cheesy goodness, and tender roasted peppers, making them a go-to meal for the whole family. Try this classic recipe and enjoy a satisfying homemade dinner!
Print
Stuffed Bell Peppers
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
These Easy Stuffed Bell Peppers are a delicious and comforting meal, filled with a savory blend of ground beef, rice, tomatoes, and melted cheese. Baked to perfection, this classic dish is easy to customize and perfect for family dinners or meal prep.
Ingredients
- 6 bell peppers (mixed colors for variety)
- 1 pound ground beef (85/15 recommended)
- 1 ½ cups cooked rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers, remove seeds and membranes, and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onions for about 5 minutes until softened. Add garlic and cook for another minute.
- Add ground beef and cook until browned, breaking it up as it cooks (about 8 minutes). Drain excess fat if necessary.
- Stir in cooked rice, diced tomatoes (with juice), tomato paste, smoked paprika, oregano, salt, and pepper. Simmer for 5 minutes.
- Arrange bell peppers upright in a baking dish and fill them with the beef mixture, pressing down gently.
- Sprinkle shredded cheddar cheese over the tops.
- Bake uncovered for 30-35 minutes, until the peppers are tender and the cheese is melted and golden.
- Let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Protein swaps: Try ground turkey, chicken, or sausage instead of beef.
- Grain swaps: Use quinoa, cauliflower rice, or farro for variety.
- Spicy version: Add red pepper flakes or diced jalapeños.
- Vegetarian option: Replace meat with black beans, lentils, or crumbled tofu.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
