Easy Stuffed Bell Peppers Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
7
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Calories
262 kcal
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Course
Main Course
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Cuisine
American
Easy Stuffed Bell Peppers Recipe
Description
This Easy Stuffed Bell Peppers Recipe starts by sautéing diced onion and garlic in oil, then cooking ground beef until browned. Cooked brown rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper are added and simmered to let flavors meld. The seasoning includes smoked paprika which adds a gentle smoky depth to the filling.
The mixture is stuffed into large bell peppers that have been cored and placed cut side up in a baking dish. The peppers bake until just tender, then shredded cheddar jack cheese is sprinkled on top and melted during a short additional baking. The cheese adds richness and a creamy texture contrast to the tender peppers and saucy meat filling.
This dish serves well as a complete meal, balancing protein, vegetables, and grains in one. Fresh parsley adds a bright garnish. It suits family dinners and can be adapted by substituting ground turkey for beef or swapping rice for quinoa or cauliflower rice for lower carbs.
Leftovers store well refrigerated for up to five days and freeze for up to three months, making this recipe practical for meal prep.
Ingredients
- 2 Tablespoons extra-virgin olive oil or avocado oil
- 1 Medium onion diced
- 2-3 garlic minced, cloves
- 1 pound ground beef lean
- 1½ Cup brown rice cooked
- 14.5 ounces diced tomatoes one can
- 1 Tablespoon tomato paste
- 1 Teaspoon oregano dried
- 1 Tablespoon smoked paprika see notes
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 7 Large bell pepper top and core removed
- 1 Cup cheddar jack cheese shredded
- parsley for garnish, freshly chopped
Instructions
- Preheat your oven to 375 F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.
- Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.
- Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. 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 sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.
- Stuff each pepper with beef mixture and bake until the peppers are mostly tender. About 10-12 minutes.
- Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!
Notes
- Leftovers can be stored chilled for up to 5 days and reheated in the microwave.
- This recipe freezes well for up to 3 months for future meals.
- Substitute quinoa or cauliflower rice for brown rice for grain variations.
- Smoked paprika amount can be adjusted; reduce if a milder flavor is preferred.
- Ground turkey may be used instead of ground beef.
- Use any mild cooking oil in place of olive oil if desired.
- Any light or fat-free shredded cheese can replace cheddar jack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 168mg | 7% |
| Potassium | 683mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5696IU | 114% |
| Vitamin C | 211mg | 234% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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