Easy Stuffed Bell Peppers

Easy stuffed bell peppers are one of those go-to comfort meals everyone needs in their back pocket. Packed with savory beef rice and tomatoes nestled in sweet bell peppers and topped with gooey cheese they come together quickly and use fresh ingredients you likely already have. Whenever I want something hearty colorful and sure to please even picky eaters this dish never lets me down.

The first time I made these I was amazed how even my picky eater devoured the peppers and asked for seconds. Now stuffed peppers are one of those requests that always makes dinner time festive in our house.

Gather Your Ingredients

• Extra-virgin olive oil or avocado oil: helps the filling brown and adds healthy fats look for oil with no off smell and clear golden color
• Medium onion diced: for mild sweet savor choose onions with dry papery skin and no soft spots
• Garlic cloves minced: bring fragrant depth pick firm garlic heavy for its size and with tight skins
• Lean ground beef: brings protein and rich flavor opt for bright red beef and avoid any gray patches
• Cooked brown rice: delivers fluffy texture and fiber use rice with individual grains that do not clump
• Diced tomatoes: add acidity and moisture canned tomatoes are great if fresh are not in season
• Tomato paste: imparts concentrated savory richness always choose paste with just tomatoes and no added sugar
• Dried oregano: infuses herbal notes use dried leaves that still smell aromatic
• Kosher salt and black pepper: essential for bringing all the flavors into balance
• Large bell peppers: sweet juicy and perfect for stuffing choose peppers that are glossy firm and heavy for their size with vivid color
• Shredded cheddar jack cheese: melts into a luscious topping buy blocks and shred yourself for best melt and flavor
• Fresh parsley chopped: for garnish and a hint of brightness use leafy parsley with deep green color

How to Make It

Prep the Bell Peppers:

Trim tops and remove seeds from large bell peppers Stand peppers cut side up snugly in a baking dish This helps them roast without tipping and cook evenly

Sauté the Onion and Garlic:

Heat oil in a large skillet over medium Add diced onion and cook until translucent and just beginning to brown Stir in minced garlic and cook another minute stirring frequently until very fragrant This forms the flavor base for the stuffing

Brown the Beef:

Add lean ground beef and break it up well using a wooden spoon Sauté until the meat is no longer pink and any moisture has cooked off about five to six minutes A dry filling ensures the peppers do not get soggy

Mix in Rice and Tomatoes:

Stir in cooked brown rice diced tomatoes tomato paste dried oregano and a couple teaspoons of paprika Continue cooking so the mixture thickens and becomes deeply savory This takes about four to five more minutes Taste and add salt and pepper as needed

Stuff the Peppers:

Carefully spoon the beef and rice mixture into the hollowed peppers pressing down gently so they are generous and compact This guarantees every bite is loaded with the hearty filling

Bake and Finish:

Sprinkle each filled pepper with shredded cheddar jack cheese and bake at three hundred seventy five degrees Fahrenheit until the cheese melts and peppers are just tender about ten to twelve minutes Finish with a scatter of chopped fresh parsley before serving

My favorite part is the moment the cheesy golden tops come bubbling out of the oven filling the whole kitchen with that toasty aroma. I have countless memories of sliding this dish onto the table at family get-togethers and seeing everyone race for the first serving.

Flavor Boosters

Stuffed peppers store well refrigerated in a sealed container for up to three days. Reheat gently in the oven or microwave. The flavors deepen as they sit making leftovers even better the next day. If you plan to freeze them wrap each pepper tightly before adding the cheese then freeze on a tray and store in a resealable bag.

Serving Suggestions

Complete your meal with a crisp green salad or some roasted vegetables. Stuffed peppers also pair nicely with warm crusty bread to soak up all those savory juices. If you like a tangy note drizzle with a bit of Greek yogurt or a dollop of sour cream.

Creative Twists

Ground turkey or plant-based meat substitutes work just as well if you want to lighten up the dish or make it vegetarian. Feel free to swap brown rice for white quinoa or farro. For a spicier kick use pepper jack cheese or add a sprinkle of red pepper flakes to the filling.

Stuffed bell peppers are a classic everyone should know how to make. Enjoy them fresh or as leftovers and make them uniquely your own with simple tweaks.

Common Questions About This Recipe

→ What type of bell peppers work best?

Large bell peppers with a sturdy structure are ideal, as they hold the filling well and soften nicely when baked.

→ Can I use a different type of rice?

Brown rice is preferred for its nutty flavor and texture, but you can substitute with white rice or quinoa to suit your preference.

→ How do I ensure the filling stays moist?

The diced tomatoes and tomato paste add moisture to the beef and rice mixture, preventing dryness during baking.

→ Is it possible to prepare this ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate them before baking, which helps flavors meld together.

→ What can I use instead of ground beef?

Lean ground turkey or plant-based ground alternatives work well for a lighter or vegetarian-friendly option.