Name: Easy Stuffed Bell Peppers Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 7 Large Bell Peppers (top and core removed); 2 Tablespoons Extra-virgin Olive Oil (or avocado oil); 1 Medium Onion (diced); 2-3 Garlic Cloves (minced); 1 pound Lean Ground Beef; 1½ Cup 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); 1 Cup Shredded Cheddar Jack Cheese; Freshly chopped parsley (for garnish)

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Introduction

Stuffed bell peppers make a hearty and colorful meal that’s perfect for any night of the week. This easy recipe combines savory ground beef, brown rice, and a flavorful tomato sauce, all baked inside tender bell peppers topped with melted cheese.

A white bowl filled with eight stuffed bell pepper halves in red, yellow, and green colors, each topped with melted golden-brown cheese sprinkled with chopped green herbs. The peppers are filled with a mixture of ground meat and rice that peeks through the cheese layer, showing a textured surface with small browned bits. The bowl is placed on a white marbled surface with glimpses of a red and white cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

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 Cup 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)
7 Large Bell Peppers (top and core removed)
1 Cup Shredded Cheddar Jack Cheese
Freshly chopped parsley (for garnish)

Instructions

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

Tips & Variations

For a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat alternative.
Use different types of cheese such as mozzarella or pepper jack for a flavor twist.
Add chopped mushrooms or zucchini to the filling for extra veggies and texture.
If you prefer softer peppers, bake them covered with foil for the first 10 minutes.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F for about 15 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, covering loosely with a microwave-safe lid.

How to Serve

Seven stuffed bell pepper halves sit closely packed in a round white bowl with a black rim, each filled with a rich brown meat and rice mixture topped by a thick layer of melted golden-yellow cheese with a slightly browned, bubbly texture. The peppers show a variety of colors including red, green, and yellow, each cut open with the filling visible. Small green herb sprinkles add a fresh touch across the cheesy tops. The bowl rests on a white marbled surface with a red and white cloth partially under it, and fresh peppers and green herbs appear softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works perfectly fine. Since brown rice takes longer to cook, using pre-cooked white rice can save time and still provide delicious results.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the peppers a day ahead, keep them covered in the fridge, and bake just before serving. This helps the flavors meld and makes mealtime easier.