Easy Stuffed Bell Peppers (Printable Version)
# What You’ll Need:
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 cup 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, to taste
11 -
Ground black pepper, to taste
12 -
7 large bell peppers, tops and cores removed
13 -
1 cup shredded cheddar jack cheese
14 -
Freshly chopped parsley, for garnish
# Steps to Follow:
01 -
Preheat your oven to 375°F. 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 1 medium diced onion until softened, then stir in 2-3 minced garlic cloves and cook for about 1 minute more.
03 -
Add 1 pound of lean ground beef to the pan and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
04 -
Stir in 1½ cup cooked brown rice, 14.5 ounces diced tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, and 1 tablespoon 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. Bake until the peppers are mostly tender, about 10-12 minutes.
06 -
Sprinkle 1 cup of shredded cheddar jack cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving.
# Additional Notes:
01 -
For a low-carb option, use cauliflower rice instead of brown rice.
02 -
The amount of smoked paprika can be reduced to 2 teaspoons for a milder flavor.
03 -
Ground turkey can be used as a substitute for ground beef.
04 -
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave when ready to eat.