Description
Hearty stuffed bell peppers blend savory ground beef and nutty brown rice into a comforting Mexican-inspired dish. Bold flavors and simple ingredients make this one-pan meal a perfect weeknight dinner you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound lean ground beef
- 1.5 cups cooked brown rice
- 7 large bell peppers
- 1 cup shredded cheddar jack cheese
Vegetables and Aromatics:
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon tomato paste
- Fresh parsley, chopped for garnish
Seasonings and Oils:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Kosher salt and pepper, to taste
Instructions
- Prepare a baking dish at 375°F (190°C), positioning bell peppers upright with cut sides facing upward.
- In a large skillet, warm olive oil over medium heat and sauté diced onions until translucent, approximately 3-4 minutes. Add minced garlic and cook briefly without scorching.
- Introduce ground beef to the skillet, crumbling with a wooden spoon. Cook for 5-6 minutes until completely browned, removing excess fat if necessary.
- Incorporate cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika into the meat mixture. Simmer 4-5 minutes, allowing flavors to integrate and sauce to reduce. Season with salt and pepper.
- Carefully fill each bell pepper with the beef-rice mixture, pressing firmly to compact the stuffing.
- Transfer stuffed peppers to the preheated oven and roast for 10-12 minutes until peppers soften slightly.
- Extract the baking dish and generously sprinkle Cheddar Jack cheese over each pepper. Return to oven for an additional 5-7 minutes until cheese melts completely and develops a golden bubbling surface.
- Remove from oven, allow brief cooling, then garnish with freshly chopped parsley. Serve immediately while warm.
Notes
- Swap ground beef with lean turkey or plant-based crumbles for a lighter, healthier protein option that maintains the same delicious flavor profile.
- Opt for quinoa or cauliflower rice instead of brown rice to reduce carbohydrates and add extra nutrients for low-carb or gluten-free diets.
- Create a vegetarian version by replacing meat with black beans, lentils, or a mix of roasted vegetables to keep the filling hearty and satisfying.
- Pre-cook bell peppers briefly in boiling water for 2-3 minutes to ensure they become tender faster and more evenly during baking, preventing undercooked or tough pepper shells.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg