Easy Stuffed Bell Peppers (Print-Friendly Version)
This easy stuffed bell peppers dish blends ground beef, brown rice, and aromatic tomatoes into a comforting meal. Perfect for any time, you'll want this later.
# Ingredients You’ll Need:
→ Filling
01 -
2 tablespoons extra-virgin olive oil or avocado oil
02 -
1 medium onion, diced
03 -
2 to 3 garlic cloves, minced
04 -
1 pound lean ground beef
05 -
1 1/2 cups cooked brown rice
06 -
5 ounces canned diced tomatoes
07 -
1 tablespoon tomato paste
08 -
1 teaspoon dried oregano
09 -
2 teaspoons paprika
10 -
Kosher salt, to taste
11 -
Black pepper, to taste
→ Peppers and Topping
12 -
7 large bell peppers, tops and cores removed
13 -
1 cup shredded Cheddar Jack cheese
14 -
Freshly chopped parsley, for garnish
# How to Make It:
01 -
Preheat oven to 375°F. Arrange 7 large bell peppers, tops removed and cored, upright in a baking dish or rimmed tray.
02 -
Heat 2 tablespoons olive oil in a large pan over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and sauté for 1 minute.
03 -
Add lean ground beef to the pan. Break up with a wooden spoon and cook until browned and no longer pink, about 5 to 6 minutes.
04 -
Stir in cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika. Simmer until the sauce is slightly reduced, about 4 to 5 minutes. Season generously with kosher salt and black pepper.
05 -
Fill each bell pepper with the beef and rice mixture. Top evenly with shredded Cheddar Jack cheese. Bake until the peppers are mostly tender and cheese is melted, about 10 to 12 minutes.
06 -
Remove from oven and garnish with freshly chopped parsley before serving.
# Extra Suggestions:
01 -
You may substitute ground turkey or ground chicken for a lighter option.
02 -
Ensure the bell peppers are evenly sized for consistent cooking.