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Stuffed Bell Peppers

Stuffed Bell Peppers

These classic Stuffed Bell Peppers are filled with seasoned ground beef, fluffy brown rice, diced tomatoes, and spices, then topped with melted cheddar jack cheese. Perfect for weeknight dinners, meal prep, or feeding a crowd.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 6 large bell peppers any color
For the Filling
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2-3 garlic cloves minced
  • 1 pound lean ground beef 90% lean recommended
  • 1 1/2 cups cooked brown rice
  • 14.5 ounces diced tomatoes fresh or canned
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • Kosher salt and black pepper to taste
For Topping
  • 1 cup shredded cheddar jack cheese
  • Fresh parsley for garnish, optional

Method
 

  1. Preheat your oven to 375°F.
  2. Cut the tops off the bell peppers and remove all seeds and membranes. Trim the bottoms slightly if needed so they sit upright. Place the peppers in a 9x13 inch baking dish.
  3. Optional: For softer peppers, pre-bake the empty peppers for 10 to 15 minutes. Skip this step if you prefer firmer peppers.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5 to 6 minutes. Drain any excess grease.
  7. Stir in the cooked rice, diced tomatoes, tomato paste, oregano, and paprika. Mix well and let simmer for 4 to 5 minutes until the filling thickens slightly.
  8. Taste the filling and season with salt and pepper as needed.
  9. Spoon the beef and rice mixture into each prepared pepper, filling them to the top.
  10. Bake uncovered for 10 to 12 minutes until the peppers are mostly tender.
  11. Remove from the oven and sprinkle the shredded cheddar jack cheese evenly over the top of each pepper.
  12. Return to the oven and bake for an additional 5 to 7 minutes until the cheese is melted and bubbly.
  13. Let the stuffed peppers rest for 1 to 2 minutes. Garnish with freshly chopped parsley if desired and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15 minutes or microwave until warmed through.
Freezing: Freeze stuffed peppers (before or after baking) for up to 3 months. Wrap individually in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the peppers, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if cooking from cold.