Easy Stuffed Bell Peppers Recipe

Introduction

These easy stuffed bell peppers are a hearty and delicious meal perfect for any night of the week. Filled with a savory blend of ground beef, brown rice, and tomatoes, then topped with melted cheddar jack cheese, they’re sure to please the whole family.

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
• 2 Teaspoons 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

1. Step 1: Preheat your oven to 375°F (190°C). Place the prepared bell peppers cut side up into a baking dish or a rimmed tray.
2. Step 2: Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
3. Step 3: Add the ground beef to the pan and cook until no longer pink, breaking it up with a wooden spoon, about 5-6 minutes.
4. Step 4: Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Cook until the sauce slightly reduces, about 4-5 minutes. Season with salt and pepper to taste.
5. Step 5: Stuff each bell pepper with the beef and rice mixture. Bake in the oven until the peppers are mostly tender, about 10-12 minutes.
6. Step 6: Remove the baking dish from the oven and sprinkle shredded cheddar jack cheese evenly over each pepper. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Step 7: Garnish with freshly chopped parsley before serving. Enjoy your stuffed bell peppers warm!

Tips & Variations

• For a vegetarian option, substitute the ground beef with cooked lentils or crumbled tofu.
• Try using different cheese varieties such as mozzarella or pepper jack for a flavor twist.
• Adding a pinch of red pepper flakes will give the filling a subtle kick.
• You can prepare the filling ahead of time and stuff the peppers right before baking for convenience.
• If using white rice instead of brown, adjust cooking times as needed to ensure it is fully cooked.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Microwaving is quicker but may soften the peppers more.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bell peppers for this recipe?

Fresh bell peppers work best as they hold their shape and texture better when baked. Frozen peppers may release extra moisture and become softer, but you can use them if fresh aren’t available—just adjust baking time accordingly.

Can I prepare stuffed peppers in advance and freeze them?

Yes, you can prepare and stuff the peppers, then freeze them before baking. Wrap individually in foil or place in a freezer-safe container. When ready to cook, bake from frozen, adding about 10-15 minutes to the baking time.

Easy Stuffed Bell Peppers Recipe

Print Recipe

★★★★★

5 from 70 reviews

These Easy Stuffed Bell Peppers are a comforting and wholesome meal featuring bell peppers filled with a savory mixture of lean ground beef, brown rice, tomatoes, and spices, all baked to tender perfection and topped with melted cheddar jack cheese. Perfect for a family dinner, this recipe balances flavor and nutrition in an effortless one-dish meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 7 stuffed bell peppers (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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For the Stuffing

• 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
• 2 teaspoons Paprika
• Kosher salt and pepper, to taste

For the Peppers and Topping

• 7 Large Bell Peppers, tops and cores removed
• 1 Cup Shredded Cheddar Jack Cheese
• Freshly chopped parsley, for garnish

Instructions

1. Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). Place the 7 large bell peppers cut side up in a baking dish or rimmed tray, ready to be stuffed.
2. 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 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
3. Cook Ground Beef: Add 1 pound of lean ground beef to the pan. Cook, breaking it up with a wooden spoon, until no longer pink, about 5-6 minutes.
4. Add Rice and Tomatoes: Stir in 1½ cups of cooked brown rice, the 14.5-ounce can of diced tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of dried oregano, and 2 teaspoons of paprika. Mix well.
5. Simmer Stuffing Mixture: Continue cooking until the sauce slightly reduces and thickens, about 4-5 minutes. Taste and season with kosher salt and freshly ground black pepper as needed.
6. Stuff the Peppers: Evenly spoon the beef and rice mixture into each prepared bell pepper until filled.
7. Bake Filled Peppers: Bake the stuffed peppers at 375°F for about 10-12 minutes, until the peppers are mostly tender but still hold their shape.
8. Add Cheese and Finish Baking: Sprinkle 1 cup of shredded cheddar jack cheese evenly over the tops of the peppers. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve warm and enjoy your hearty stuffed bell peppers.

Notes

• You can substitute ground turkey or chicken for a leaner option.
• Brown rice can be replaced with quinoa or cauliflower rice for different textures or dietary needs.
• Adjust paprika quantity according to your preferred level of smokiness and heat.
• Bell peppers can be of any color; red, yellow, or orange will add a sweeter flavor.
• Leftover stuffing mixture can be stored for up to 3 days in the refrigerator or frozen for future use.
• To soften peppers faster, you can blanch them in boiling water for 3-4 minutes before stuffing and baking.

Keywords: stuffed bell peppers, ground beef stuffed peppers, easy stuffed peppers, baked stuffed peppers, healthy dinner recipes