These Easy Stuffed Bell Peppers are a delicious and comforting meal made with flavorful ground beef, fluffy brown rice, and melty cheddar cheese. They’re perfect for a family dinner or impressing guests because they look fancy but come together in just about 40 minutes!
Why You’ll Love This Recipe
- Versatile: Use lean ground beef, turkey, chicken, sausage, or make it vegetarian by swapping the meat for extra veggies or plant-based crumbles.
- Healthy & Wholesome: Loaded with fiber from brown rice and fresh bell peppers, plus protein from your choice of ground meat.
- Customizable: Switch out brown rice for quinoa or cauliflower rice to make it keto-friendly or gluten-free.
- Family-Friendly: Kids love the cheesy, hearty filling—and it can be served deconstructed for picky eaters.
- Easy to Make: With a simple homemade tomato sauce and classic seasonings like smoked paprika and oregano, this meal is full of rich, comforting flavors.
Ingredients You’ll Need
- Bell Peppers: 7-8 large bell peppers, any color, tops and seeds removed.
- Cheese: 1 cup shredded cheddar jack cheese (or your favorite shredded cheese).
- Ground Meat: 1 pound lean ground beef (or turkey, chicken, sausage, or plant-based alternative).
- Rice: 1½ cups cooked brown rice (or quinoa, cauliflower rice).
- Vegetables & Aromatics: 1 medium onion (diced), 2-3 garlic cloves (minced).
- Tomato Base: 14.5 oz canned diced tomatoes, 1 tablespoon tomato paste.
- Seasonings: 1 teaspoon dried oregano, 1 tablespoon smoked paprika, salt and pepper to taste.
- Oil: 2 tablespoons olive oil or your preferred cooking oil.
- Optional: Fresh parsley for garnish.
How to Make Stuffed Bell Peppers
- Prep the Peppers: Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds and cores. Place them cut-side up in a baking dish.
- Cook the Aromatics: Heat olive oil in a large skillet over medium heat. Sauté diced onion until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Cook the Meat: Add ground beef to the skillet and cook until no longer pink, breaking it apart as it cooks (about 5-6 minutes).
- Add the Filling Ingredients: Stir in cooked rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Cook for 4-5 minutes until the sauce thickens slightly.
- Stuff the Peppers: Fill each bell pepper evenly with the beef and rice mixture. Bake in the preheated oven for 10-12 minutes until peppers are tender but still hold their shape.
- Add Cheese: Remove the peppers from the oven, sprinkle shredded cheese evenly on top, and bake for an additional 5-7 minutes until cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley before serving for a pop of color and freshness.
Tips & Variations
- Precook Peppers: For softer peppers, bake them alone for 10-15 minutes before stuffing.
- Protein Swaps: Ground turkey, chicken, sausage, bison, or plant-based meat alternatives all work great.
- Rice Alternatives: Quinoa or cauliflower rice can be used instead of brown rice for a different texture or to lower carbs.
- Cheese Options: Try mozzarella, pepper jack, Colby jack, or Monterey jack.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat in the oven or microwave.
Nutrition (per serving, approx.)
- Calories: 262
- Protein: 21g
- Carbs: 23g
- Fat: 9g
- Fiber: 5g
Frequently Asked Questions
Q: Should peppers be precooked before stuffing?
A: It’s optional. Precooking makes peppers softer; skipping it keeps them firmer.
Q: Do I need to cook the meat before stuffing?
A: Yes, cooking the meat first ensures it’s fully cooked and flavorful.
Q: How to prevent soggy peppers?
A: Avoid overfilling, and bake stuffed peppers uncovered to allow moisture to evaporate.
Try these Easy Stuffed Bell Peppers for a flavorful, wholesome meal your family will love. Don’t forget to save this recipe and share it with friends!