These colorful Stuffed Bell Peppers are the ultimate comfort food with a healthy twist. Vibrant bell peppers serve as edible vessels for a savory filling of seasoned ground beef, fluffy rice, and melted cheese that will have everyone at the table asking for seconds.
Perfect for busy weeknights yet impressive enough for company, this complete meal-in-one dish combines protein, vegetables, and grains in a deliciously satisfying package. The peppers become tender while roasting, creating the perfect contrast to the hearty, flavorful filling inside.
Why You’ll Love This
- Complete one-dish meal with protein, vegetables, and grains
- Make-ahead friendly – prep earlier in the day and bake when ready
- Easily customizable with different proteins, grains, or cheese options
- Perfect for meal prep – leftovers taste even better the next day
- Kid-friendly way to incorporate more vegetables into dinner
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
- Substitute ground turkey, chicken, or plant-based meat for a lighter option
- Use quinoa or cauliflower rice instead of regular rice for a lower-carb version
- Add a pinch of red pepper flakes for a spicy kick
- Mix in 1/2 cup of corn or black beans for added texture and nutrition
- For a vegetarian version, replace the meat with sautéed mushrooms and zucchini
- Pre-cook the peppers in the microwave for 2-3 minutes to reduce overall baking time
Serving Suggestions
These stuffed peppers are a complete meal on their own, but they pair beautifully with a simple green salad dressed with vinaigrette or a slice of crusty garlic bread to soak up any extra sauce. For a more substantial spread, serve alongside a light soup like tomato bisque or a Mediterranean cucumber salad.
A dollop of sour cream or a sprinkle of fresh herbs makes an elegant finishing touch that brightens the flavors.
Notes
- Peppers are done when they can be easily pierced with a fork but still hold their shape
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until heated through
- Freeze fully cooked peppers for up to 3 months; thaw overnight before reheating
FAQs
Can I make these ahead of time?
Yes! Prepare the peppers and filling up to 24 hours ahead, then refrigerate. Add an extra 10 minutes to the baking time if cooking straight from the refrigerator.
What’s the best way to get peppers to stand upright?
Slice a thin piece off the bottom of each pepper to create a flat surface, being careful not to cut through to the hollow center.
Can I use leftover rice?
Absolutely! Leftover rice works perfectly and is actually ideal since it’s less sticky than freshly cooked rice.
My peppers are still too firm after cooking. What went wrong?
Bell pepper thickness varies. If your peppers are still too firm, cover and bake for an additional 5-10 minutes until they reach your desired tenderness.
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
