Easy Cheesy Stuffed Peppers

Cheesy and savory stuffed bell peppers hit every craving but also bring so much comfort and flavor with every bite. This healthy classic uses ground beef and brown rice for a filling you can tweak using what you have such as ground chicken sausage or even a vegetarian swap. These peppers deliver restaurant flavor at home and are perfect for meal prep or weeknight dinners.

This recipe first happened when I found a family pack of bell peppers on sale and needed to use them all in one go. My kids loved building their own and now request these every month.

Ingredients

• Extra-virgin olive oil or avocado oil: Pick a high quality oil for richer flavor and nutrition
• Onion: Look for a firm onion without bruises to get a mild natural sweetness
• Garlic cloves: Choose plump firm cloves for the strongest taste
• Lean ground beef: Use organic if possible or substitute with turkey or chicken for lighter fare
• Cooked brown rice: Fluffy and hearty choose rice with separate grains for the best texture
• Diced tomatoes: Go for a brand with minimal sodium and no added sugar for a fresh tomato flavor
• Tomato paste: Adds rich umami and deepens the sauce use a squeeze tube for easy use
• Dried oregano: Find oregano that is fragrant and green not brown and dusty
• Smoked paprika: Select a Spanish paprika for classic smoky warmth
• Kosher salt and pepper: Larger grains give more flavor control
• Large bell peppers: Choose firm peppers with even skin bright colors add sweetness
• Shredded cheddar jack cheese: Melts smoothly for gooey topping pick from the deli section if possible
• Freshly chopped parsley: Brings freshness and color find bunches with crisp leaves

Step-by-Step Instructions

Prep the Peppers:

Wash and dry your bell peppers thoroughly. Slice off their tops and carefully remove seeds and ribs inside. Stand them cut-side up in a baking dish and make sure each one sits flat for even roasting.

Build the Flavor Base:

Heat the olive oil in a big skillet over medium heat. Soften diced onion for about eight minutes until translucent and lightly golden. Add minced garlic and stir for another minute until it is fragrant. This step creates the heart of the dish and you should not rush it.

Cook the Filling:

Add your ground beef to the onions and garlic and break it apart with a wooden spoon. Let it brown until no pink remains about six minutes. Mix in the cooked brown rice diced tomatoes tomato paste dried oregano and smoked paprika. Simmer and stir constantly for four to five minutes letting the mixture thicken and the flavors meld. Taste and adjust salt and pepper as necessary.

Stuff and Bake:

Spoon the beef and rice filling into each pepper pressing down so they are packed but not overflowing. Arrange all peppers tight together in the baking dish. Bake uncovered at three seventy five degrees for ten to twelve minutes to get them tender but not mushy.

Add Cheese and Finish Baking:

Scatter the shredded cheese generously over each pepper. Return to the oven for five to seven minutes more until cheese turns bubbly and golden. Let the peppers cool for a few minutes then sprinkle with chopped parsley.

Save This

My favorite part is that first forkful when the cheese stretches and you taste the rich filling mixed with sweet roasted pepper. This dish always made Sunday dinner special at my house especially when my brother and I competed on who could stuff more into one pepper.

Storage Tips

Let the stuffed peppers cool completely before storing. Keep them in a sealed container in the fridge for up to five days. To freeze place individual peppers on a tray till solid then transfer to freezer bags so they do not stick together. Thaw overnight in the fridge or bake from frozen at a slightly lower temperature till warmed through. Reheating in the microwave works for single servings just cover to prevent drying out.

Ingredient Substitutions

Swap in ground turkey or plant-based crumbles for a lighter or vegetarian version. Use cooked quinoa or even cauliflower rice for lower carbs. Instead of cheddar jack any melty cheese like mozzarella or Monterey Jack adds different flavor. You can also switch up the seasonings try cumin or chili powder for a Tex-Mex twist. Olive oil can be replaced with any neutral cooking oil such as sunflower.

Serving Suggestions

Serve peppers with a simple green salad or a bowl of soup for a full meal. Top with a little extra chopped parsley or a dollop of plain Greek yogurt for tangy creaminess. For kids slice the stuffed peppers into rings for fun and bite-sized portions. Leftover filling is delicious spooned over baked potatoes or wrapped in tortillas.

Cultural and Historical Context

Stuffed peppers are a beloved comfort food across cultures from Mediterranean dolmas to Mexican chiles rellenos. In American kitchens these peppers became a staple as a clever way to turn pantry basics into a showstopping meal. The recipe captures the spirit of family suppers where everyone shares and customizes their pepper with their favorite toppings.

Common Queries

→ Can I use a different meat for the filling?

Yes, you can substitute ground turkey, chicken, sausage, or even use a plant-based alternative for a vegetarian option.

→ What can I use instead of brown rice?

Quinoa or cauliflower rice work well as substitutes, making the meal lower in carbs or gluten-free if desired.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

→ How do I prevent the peppers from becoming soggy?

Bake just until tender, not mushy, and avoid adding excess liquid to the filling. This helps keep the peppers firm.

→ Can I prepare stuffed peppers in advance?

Yes, you can pre-fill and refrigerate the peppers a day ahead. Bake and add cheese just before serving.

→ Is there a way to make the dish spicier?

For extra heat, add diced jalapeño or a pinch of red pepper flakes to the beef and rice mixture.