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Easy Stuffed Bell Peppers

A vibrant and delicious dish filled with ground beef, brown rice, and spices, all housed in colorful bell peppers. Perfect for family meals and easy to adapt!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tablespoons Extra-virgin Olive Oil Can substitute with avocado oil.
  • 1 medium Onion, diced Yellow or red onions.
  • 2-3 cloves Garlic, minced Feel free to use garlic powder if fresh isn’t available.
  • 1 pound Lean Ground Beef Can swap with ground turkey or chicken.
  • 1.5 cup Cooked Brown Rice Quinoa or cauliflower rice for a gluten-free option.
  • 14.5 ounces Diced Tomatoes (one can) Fresh tomatoes can be substituted if in season.
  • 1 tablespoon Tomato Paste Skip if preferring a fresher taste.
  • 1 teaspoon Dried Oregano Basil or Italian seasoning works as well.
  • 2 teaspoons Paprika Smoked paprika adds a lovely smokiness.
  • Kosher salt and pepper (to taste) Essential seasonings.
  • 7 large Bell Peppers Use a mix of colors for visual feast.
  • 1 cup Shredded Cheddar Jack Cheese Any cheese like mozzarella or pepper jack can work.
  • Freshly chopped parsley (for garnish) Cilantro or green onions are great substitutes.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and arrange the bell peppers cut side up in a baking dish.
  2. Heat olive oil in a large pan over medium heat. Add diced onion and sauté until softened, about 5 minutes.
  3. Stir in the minced garlic and let it cook for an additional minute.
  4. Add the ground beef and cook until no longer pink, breaking it up with a spoon, about 5-6 minutes.
  5. Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika. Cook until the sauce thickens slightly, about 4-5 minutes. Season with salt and pepper.
  6. Generously stuff each pepper with the beef mixture and place them back in the baking dish.
Baking
  1. Bake stuffed peppers until tender, around 10-12 minutes.
  2. Evenly sprinkle shredded cheese over the peppers and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
  3. Garnish with freshly chopped parsley before serving.

Notes

For serving: Pairs well with a side of mixed greens or a light cucumber salad. Great as leftovers, store in an airtight container for up to 3 days or freeze for 3 months.