Description
This Easy Stuffed Bell Peppers recipe features tender bell peppers filled with a savory mixture of lean ground beef, brown rice, and a flavorful tomato-based sauce. Topped with melted cheddar jack cheese and garnished with fresh parsley, this wholesome and satisfying dish is perfect for a family dinner or meal prep.
Ingredients
For the Filling
- 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 (one can)
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Dried Oregano
- 2 teaspoons Paprika
- Kosher salt and pepper, to taste
For the Peppers
- 7 Large Bell Peppers, tops and cores removed
- 1 Cup Shredded Cheddar Jack Cheese
- Freshly chopped parsley, for garnish
Instructions
- Prepare the Oven and Peppers: Preheat your oven to 375°F (190°C). Arrange the 7 large bell peppers cut side up in a baking dish or rimmed tray to get ready for stuffing and baking.
- 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 4-5 minutes. Stir in the minced garlic cloves and cook for an additional minute to release their fragrance.
- Cook the Ground Beef: Add the lean ground beef to the pan and cook until no longer pink, breaking it up with a wooden spoon as it cooks for about 5-6 minutes. This step ensures a crumbly and well-cooked filling base.
- Add Rice and Sauce Ingredients: Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Mix thoroughly to combine all ingredients evenly.
- Simmer the Filling: Cook the mixture for 4-5 minutes, allowing the sauce to slightly reduce and thicken. Taste and season with kosher salt and freshly ground pepper as needed for balanced flavor.
- Stuff the Peppers: Spoon the beef and rice mixture into each prepared bell pepper, filling them generously but not overflowing. Place the stuffed peppers upright in the baking dish.
- Bake Peppers: Bake the stuffed peppers in the preheated oven for 10-12 minutes until the peppers become mostly tender but still retain their shape.
- Add Cheese and Finish Baking: Evenly sprinkle shredded cheddar jack cheese over the top of each stuffed pepper. Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the peppers from the oven and garnish with freshly chopped parsley. Serve hot and enjoy this comforting, flavorful meal!
Notes
- Use brown rice cooked ahead of time for best texture; you can substitute with white rice if preferred.
- For a spicier kick, add a pinch of chili powder or cayenne along with the paprika.
- If you want to make this dish vegetarian, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Be careful not to overbake the peppers, as they should remain tender but not mushy.
