Easy Stuffed Bell Peppers Recipe
Easy Stuffed Bell Peppers are filled with seasoned ground beef, brown rice, tomatoes, and melted cheese.
Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium onion diced
- 2 –3 garlic cloves minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 1 can 14.5 ounces diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- Kosher salt to taste
- Black pepper to taste
- 7 large bell peppers tops and cores removed
- 1 cup shredded cheddar jack cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Arrange the bell peppers upright in a baking dish or rimmed baking tray.
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
- Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and paprika.
- Simmer the mixture for 4–5 minutes until slightly thickened.
- Season with kosher salt and black pepper to taste.
- Fill each pepper generously with the beef and rice mixture.
- Bake the peppers for 10–12 minutes until they begin to soften.
- Remove from the oven and sprinkle shredded cheddar jack cheese evenly over the tops.
- Return to the oven and bake for an additional 5–7 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
- These Easy Stuffed Bell Peppers are best enjoyed fresh from the oven while the cheese is still perfectly melted.
Notes
- White rice can be substituted for brown rice.
- Monterey Jack, mozzarella, or cheddar work well instead of cheddar jack.
- Serve with a simple green salad or roasted vegetables.
- Leftover filling can be used in wraps, bowls, or lettuce cups.
- For extra richness, mix a small amount of cheese directly into the filling