Stuffed Bell Peppers With Ground Beef
These classic stuffed bell peppers are packed with flavorful ground beef, rice, tomatoes, and gooey cheese. Perfect for a cozy, family-friendly dinner that’s as impressive as it is easy to make!
Ingredients
- - 6 large bell peppers any color
- - 1 tablespoon olive oil
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 1 lb lean ground beef
- - 1 tsp smoked paprika
- - 1 tsp dried oregano
- - Salt and pepper to taste
- - 1 cup cooked rice white or brown
- - 1 can diced tomatoes 14.5 oz
- - 2 tbsp tomato paste
- - 1 ½ cups shredded cheddar cheese or cheese of choice
- - 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice tops off bell peppers and remove seeds and membranes. Set upright in a baking dish.
- In a skillet over medium heat, heat olive oil. Add onion and cook until soft, then add garlic and cook for 1 more minute.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in paprika, oregano, salt, pepper, diced tomatoes, tomato paste, and cooked rice. Simmer for 5–7 minutes.
- Spoon the beef mixture into each prepared pepper until full.
- Cover dish with foil and bake for 30 minutes.
- Uncover, top each pepper with shredded cheese, and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with chopped parsley and serve hot.
Notes
- For low-carb: use cauliflower rice instead of regular rice.
- For vegetarian: sub ground beef with lentils or meatless crumbles.
- Use a mix of cheeses like mozzarella and Monterey Jack for variety.
- Store leftovers in fridge up to 4 days or freeze for up to 2 months.
- Add chili flakes for a little kick or swap in ground turkey or chicken.
- For vegetarian: sub ground beef with lentils or meatless crumbles.
- Use a mix of cheeses like mozzarella and Monterey Jack for variety.
- Store leftovers in fridge up to 4 days or freeze for up to 2 months.
- Add chili flakes for a little kick or swap in ground turkey or chicken.