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Stuffed Bell Peppers
Stuffed Bell Peppers are the perfect comfort food that manages to be both wholesome and indulgent at the same time. These colorful vessels hold a delicious mixture of seasoned ground beef, fluffy rice, and melted cheese that will have everyone at the table asking for seconds.
What makes this recipe special is how it transforms simple ingredients into something that looks impressive but requires minimal effort. The peppers soften in the oven while their stuffing becomes aromatic and flavorful, creating a complete meal in one attractive package.
Why You’ll Love This
- Complete meal in one dish – protein, vegetables, and grains all together
- Make-ahead friendly – prep earlier in the day and bake when ready
- Customizable to your taste preferences or what’s in your pantry
- Leftovers taste even better the next day
- Impressive presentation with minimal effort – perfect for both weeknights and entertaining
Ingredients
- 7 large bell peppers, tops removed and cores hollowed out
- 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
- 1 tablespoon smoked paprika (or 2 teaspoons for milder flavor)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar jack cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the cores and seeds. Place the hollowed-out peppers cut side up in a baking dish or on a rimmed baking sheet. The dish should be deep enough to keep the peppers upright during baking.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for about 1 minute more, stirring frequently to prevent burning.
- Add the ground beef to the skillet with the onions and garlic. Break up the meat with a wooden spoon and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
- Stir in the cooked brown rice, diced tomatoes (with their juice), tomato paste, dried oregano, and smoked paprika. Mix well to combine all ingredients. Cook for about 4-5 minutes, stirring occasionally, until the sauce is slightly reduced and thickened. Taste and season with salt and pepper as needed.
- Using a spoon, fill each hollowed-out bell pepper with the beef and rice mixture. Pack the filling in gently but don't press too firmly. The peppers should be filled completely to the top.
- Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, until the peppers begin to soften and become slightly tender but still hold their shape.
- Remove the baking dish from the oven and sprinkle the shredded cheddar jack cheese evenly over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is completely melted and starting to bubble and turn golden at the edges.
- Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving. Enjoy while hot!
Tips & Variations
- Swap ground beef for ground turkey, chicken, or plant-based meat substitute for different flavor profiles.
- For a vegetarian version, replace the meat with black beans, lentils, or additional vegetables like mushrooms and zucchini.
- Pre-cook the peppers for 5 minutes in boiling water if you prefer them extra tender.
- Add a pinch of red pepper flakes or diced jalapeño for a spicy kick.
- Use leftover rice or quinoa to make this recipe even quicker.
- For a low-carb option, replace the rice with cauliflower rice.
Serving Suggestions
These stuffed peppers are a complete meal on their own, but they pair beautifully with a simple green salad dressed with lemon vinaigrette for freshness. For heartier appetites, serve alongside crusty bread to soak up the flavorful juices.
A dollop of sour cream or a drizzle of hot sauce on top adds a nice finishing touch that allows everyone to customize their serving to taste.
Notes
- Stuffed peppers can be refrigerated for up to 4 days in an airtight container.
- To freeze, cool completely then wrap individual peppers in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Peppers are done when they can be easily pierced with a fork but still hold their shape.
- Covering with foil during the initial baking prevents the cheese from burning while allowing the peppers to soften.
FAQs
Can I make these ahead of time?
Yes! You can prepare the stuffed peppers up to 24 hours in advance. Keep them covered in the refrigerator and add an extra 10 minutes to the baking time.
What’s the best way to reheat leftovers?
Reheat in a 350°F oven for about 15-20 minutes or microwave individual peppers for 2-3 minutes until heated through.
Can I use different colored bell peppers?
Absolutely! Red, yellow, and orange peppers tend to be sweeter than green ones, but all work wonderfully in this recipe.
My peppers won’t stand up straight. What can I do?
If your peppers are wobbly, slice a very thin piece off the bottom to create a flat surface, being careful not to cut through to the hollow center.
Servings7
Prep10 min
Cook30 min
Calories262 kcal
Ingredients
- 7 large bell peppers, tops removed and cores hollowed out
- 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
- 1 tablespoon smoked paprika (or 2 teaspoons for milder flavor)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar jack cheese
- Fresh parsley, chopped, for garnish
Steps
- Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the cores and seeds. Place the hollowed-out peppers cut side up in a baking dish or on a rimmed baking sheet. The dish should be deep enough to keep the peppers upright during baking.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for about 1 minute more, stirring frequently to prevent burning.
- Add the ground beef to the skillet with the onions and garlic. Break up the meat with a wooden spoon and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
- Stir in the cooked brown rice, diced tomatoes (with their juice), tomato paste, dried oregano, and smoked paprika. Mix well to combine all ingredients. Cook for about 4-5 minutes, stirring occasionally, until the sauce is slightly reduced and thickened. Taste and season with salt and pepper as needed.
- Using a spoon, fill each hollowed-out bell pepper with the beef and rice mixture. Pack the filling in gently but don't press too firmly. The peppers should be filled completely to the top.
- Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, until the peppers begin to soften and become slightly tender but still hold their shape.
- Remove the baking dish from the oven and sprinkle the shredded cheddar jack cheese evenly over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is completely melted and starting to bubble and turn golden at the edges.
- Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving. Enjoy while hot!
Nutrition (per serving)
- Calories: 262 kcal
Notes
- Stuffed peppers can be refrigerated for up to 4 days in an airtight container.
- To freeze, cool completely then wrap individual peppers in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Peppers are done when they can be easily pierced with a fork but still hold their shape.
- Covering with foil during the initial baking prevents the cheese from burning while allowing the peppers to soften.
