Easy Cheesy Stuffed Peppers (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 tablespoons extra-virgin olive oil or avocado oil
02 -
1 medium onion, diced
03 -
2-3 garlic cloves, minced
04 -
1 pound lean ground beef
05 -
1½ cups cooked brown rice
06 -
14.5 ounces diced tomatoes, one can
07 -
1 tablespoon tomato paste
08 -
1 teaspoon dried oregano
09 -
1 tablespoon smoked paprika
10 -
Kosher salt and pepper, to taste
11 -
7 large bell peppers, top and core removed
12 -
1 cup shredded cheddar jack cheese
13 -
Freshly chopped parsley, for garnish
# Steps to Follow:
01 -
Preheat your oven to 375°F and place the 7 large bell peppers cut side up into a baking dish or a rimmed tray.
02 -
Heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Sauté the diced onion until softened, then stir in minced garlic and cook for about 1 minute more.
03 -
Add 1 pound of lean ground beef and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
04 -
Stir in cooked brown rice, diced tomatoes, tomato paste, dried oregano, and smoked paprika. Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with kosher salt and pepper as needed.
05 -
Stuff each pepper with the beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
06 -
Sprinkle shredded cheddar jack cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!
# Additional Notes:
01 -
Use quinoa instead of rice for an alternative. For a low-carb option, use cauliflower rice.
02 -
Reduce paprika to two teaspoons if the flavor is too intense.
03 -
Ground turkey can be used instead of ground beef.
04 -
Olive oil can be replaced with other bland cooking oils.
05 -
Light or fat-free shredded cheese works as a substitute for cheddar jack cheese.
06 -
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.