Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than these Easy Stuffed Bell Peppers! Packed with flavor and simple to make, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great flavors: The combination of ground beef, rice, and spices creates a mouthwatering filling that will have you coming back for seconds.
- Quick prep time: With just a few simple steps, you can have these stuffed bell peppers on the table in no time.
- Perfect for meal prep: Make a batch of these stuffed bell peppers ahead of time for a convenient and satisfying meal option throughout the week.
Ingredient Notes:
- Extra-virgin Olive Oil or avocado oil: Adds richness and helps sauté the onions and garlic.
- Medium Onion, diced: Adds flavor and texture to the filling.
- Garlic Cloves, minced: Provides a savory aroma and taste.
- Lean Ground Beef: Adds protein and richness to the filling.
- Cooked Brown Rice: Adds a hearty texture to the filling.
- Diced Tomatoes, one can: Adds moisture and flavor to the filling.
- Tomato Paste: Intensifies the tomato flavor in the filling.
- Dried Oregano: Adds a hint of earthy herbiness to the filling.
- Paprika: Adds a smoky and slightly sweet flavor to the filling.
- Kosher salt and pepper: Season to taste.
- Large Bell Peppers, top and core removed: The vessel for the delicious filling.
- Shredded Cheddar Jack Cheese: Adds a gooey, cheesy topping.
- Freshly chopped parsley: Adds a pop of freshness as a garnish.
Step-by-Step Instructions:
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, and cook until softened.
- Add ground beef and cook until browned. Drain any excess fat.
- Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper.
- Simmer the filling for 10 minutes, then remove from heat.
- Preheat the oven to 350°F. Stuff each bell pepper with the filling mixture.
- Top each stuffed pepper with shredded cheese and bake for 25-30 minutes, or until the peppers are tender.
- Garnish with freshly chopped parsley before serving.
Helpful Tips:
- For a vegetarian version, swap the ground beef for cooked lentils or chickpeas.
- Feel free to customize the filling with your favorite spices and herbs.
- Leftover stuffed bell peppers can be refrigerated for up to 3 days.
Expert Tips for the Best Results:
- Use a mix of red, yellow, and green bell peppers for a colorful presentation.
- To make the dish spicy, add a pinch of cayenne pepper to the filling.
- For extra flavor, mix in some chopped sun-dried tomatoes or olives to the filling.
Serving Suggestions:
Serve these Easy Stuffed Bell Peppers with a side of garlic bread and a crisp green salad for a complete meal. Pair with a glass of red wine for a cozy dinner.
Storage and Reheating Tips:
To store leftover stuffed bell peppers, place them in an airtight container in the refrigerator. When ready to reheat, bake in a 350°F oven for 15-20 minutes, or until heated through.
Frequently Asked Questions:
- Can I freeze these stuffed bell peppers? Yes, you can freeze the stuffed peppers before baking for up to 3 months.
- Can I use quinoa instead of rice? Yes, quinoa is a great alternative to brown rice in this recipe.
- Can I make these stuffed bell peppers in advance? Yes, you can assemble the stuffed peppers ahead of time and bake them when ready to serve.
Conclusion:
These Easy Stuffed Bell Peppers are a simple yet satisfying meal option that’s perfect for any day of the week. Give this recipe a try and let us know how you liked it! Enjoy!
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Easy Stuffed Bell Peppers
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These easy stuffed bell peppers are filled with a delicious mixture of ground beef, rice, tomatoes, and cheese, making it a hearty and satisfying meal for the whole family.
Ingredients
Scale
Main Ingredients:
- 2 Tablespoons Extra-virgin Olive Oil
- 1 Medium Onion, diced
- 2–3 Garlic Cloves, minced
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 14.5 ounces Diced Tomatoes, one can
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Dried Oregano
- 2 teaspoons Paprika
- Kosher salt and pepper, to taste
- 7 Large Bell Peppers, top and core removed
- 1 Cup Shredded Cheddar Jack Cheese
- freshly chopped parsley, for garnish
Instructions
- Cook the Filling: In a skillet, sauté onions, garlic, and ground beef until cooked. Add rice, tomatoes, tomato paste, oregano, paprika, salt, and pepper. Cook until combined.
- Stuff the Peppers: Fill each hollowed bell pepper with the beef and rice mixture. Top with cheese.
- Bake: Place stuffed peppers in a baking dish, cover with foil, and bake until peppers are tender. Garnish with parsley before serving.
Notes
- You can customize the filling with different vegetables or cheese.
- For a vegetarian option, substitute the ground beef with lentils or mushrooms.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg