Stuffed Bell Peppers – These stuffed bell peppers are a classic dish that never goes out of style. Filled with a flavorful mixture of lean ground beef, cooked brown rice, diced tomatoes, and a blend of spices, these peppers are a satisfying and healthy meal option that’s perfect for any occasion. Plus, they’re easy to make and can be customized to suit your tastes!
My husband is a picky eater, but he absolutely loves these stuffed bell peppers. It all started a few years ago when I was looking for a healthy and filling meal option that we could enjoy together. After some trial and error, I finally found the perfect recipe, and we’ve been making it ever since. Now, it’s become a staple in our household, and we love to enjoy it on busy weeknights or for special occasions.
Why This Stuffed Bell Peppers Recipe is a Must-Try?
- Made with lean ground beef and brown rice, these stuffed peppers are a healthy and satisfying meal option.
- The combination of diced tomatoes, tomato paste, oregano, and smoked paprika creates a flavorful and aromatic filling that’s sure to please your taste buds.
- The dish is easy to make and can be customized to your liking. You can add different vegetables, swap out the beef for ground turkey or chicken, or even make it vegetarian by using a plant-based protein alternative.
- These stuffed peppers are a great way to use up leftover rice or ground beef, and they make excellent leftovers.
Ingredients:
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1 medium onion, diced (150 g)
- 2-3 garlic cloves, minced
- 1 pound lean ground beef (450 g)
- 1 ½ cups cooked brown rice (225 g)
- 1 can (14.5 ounces) diced tomatoes (400 g)
- 1 tablespoon tomato paste (15 g)
- 1 teaspoon dried oregano (1 g)
- 1 tablespoon smoked paprika (8 g) (see notes)
- Kosher salt and pepper, to taste
- 7 large bell peppers, tops and cores removed
- 1 cup shredded cheddar jack cheese (100 g)
- Freshly chopped parsley, for garnish
Directions:
Preheat your oven to 375°F (190°C) and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until it softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with the beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more, or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving. Enjoy!
Notes:
- You can use any color of bell peppers you like for this recipe, but using a combination of colors can make it look more vibrant.
- If you want to make this recipe vegetarian, you can substitute the ground beef with plant-based ground meat or crumbled tofu.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.
- To make this recipe spicier, you can add some red pepper flakes or diced jalapeño peppers to the beef mixture.
In conclusion, this easy stuffed bell peppers recipe with ground beef and brown rice is a hearty and delicious meal that’s perfect for any day of the week. With a flavorful beef and rice filling and cheesy topping, these stuffed peppers are sure to become a family favorite. Whether you’re cooking for a crowd or just looking for a meal that’s easy to make and full of flavor, these stuffed bell peppers are a great choice. So why not give them a try and see how they become a staple in your household?
FAQ
Can I use white rice instead of brown rice?
Yes, you can use white rice instead of brown rice. Keep in mind that white rice cooks faster than brown rice, so adjust the cooking time accordingly.
Can I use a different type of cheese?
Yes, you can use any type of shredded cheese you like. Mozzarella or pepper jack cheese would also work well in this recipe.
Can I make this recipe ahead of time?
Yes, you can make the beef mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to make the stuffed peppers, simply stuff the mixture into the peppers and bake them according to the recipe instructions.
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers for up to 2-3 months. Wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. When you’re ready to eat them, thaw them in the refrigerator overnight and then reheat them in the oven or microwave.
Stuffed Bell Peppers
Ingredients
- 2 tablespoons extra-virgin olive oil 30 ml
- 1 medium onion diced (150 g)
- 2-3 garlic cloves minced
- 1 pound lean ground beef 450 g
- 1 ½ cups cooked brown rice 225 g
- 1 can 14.5 ounces diced tomatoes (400 g)
- 1 tablespoon tomato paste 15 g
- 1 teaspoon dried oregano 1 g
- 1 tablespoon smoked paprika 8 g (see notes)
- Kosher salt and pepper to taste
- 7 large bell peppers tops and cores removed
- 1 cup shredded cheddar jack cheese 100 g
- Freshly chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and place the peppers cut side up into a baking dish or a rimmed tray.
- Heat oil in a large pan over medium heat. Sauté onion until it softens, then stir in garlic and cook for about 1 minute more.
- Add ground beef and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
- Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
- Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
- Stuff each pepper with the beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
- Sprinkle with cheese and bake for 5-7 minutes more, or until the cheese is melted and bubbly.
- Garnish with freshly chopped parsley before serving. Enjoy!
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