Easy Stuffed Bell Peppers

This hearty stuffed bell pepper recipe has been my go-to weeknight dinner for years. The combination of savory ground beef, fluffy brown rice, and melty cheese creates the perfect balance of flavors and textures while the colorful peppers add both nutrition and visual appeal to your dinner table.

I first made these stuffed peppers during a busy week when I needed something that could work for several meals. My family was so impressed with how flavorful they were that they've become part of our regular rotation, especially when bell peppers are in season and at their sweetest.

Ingredients

• Extra virgin olive oil: adds a rich flavor base for sautéing the aromatics; choose a good quality oil for the best results
• Medium onion: provides sweetness and depth; diced small enough to cook quickly but still add texture
• Fresh garlic cloves: bring essential aromatic flavor; use fresh rather than pre-minced for the best flavor
• Lean ground beef: creates the hearty protein base; look for 90% lean for the ideal balance of flavor and health
• Cooked brown rice: adds nutty flavor and satisfying texture; cook it ahead of time to streamline preparation
• Diced tomatoes: provide moisture and tangy flavor; opt for fire-roasted for an extra flavor boost
• Tomato paste: intensifies the savory tomato flavor; a small amount makes a big impact
• Dried oregano: brings classic Mediterranean notes; crush it between your fingers before adding to release oils
• Smoked paprika: adds incredible depth and subtle smokiness; invest in a good quality Spanish variety
• Bell peppers: serve as the edible vessels; choose firm peppers with bright, vibrant colors for freshness
• Shredded cheddar jack cheese: creates the perfect melty topping; freshly shredded melts better than pre-packaged

Step-by-Step Instructions

Prepare the peppers:

Cut the tops off your bell peppers and carefully remove the seeds and membranes with a spoon. Place them cut side up in a baking dish where they fit snugly but not too tight. This position helps them stay upright during baking and allows the filling to stay contained.

Create the flavor base:

Heat olive oil in a large skillet over medium heat until it shimmers. Add the diced onion and sauté for about 5 minutes until translucent and beginning to soften. The onions should become slightly golden around the edges which indicates their natural sugars are developing. Add the minced garlic and cook for just one minute more until fragrant but not browned as garlic can quickly become bitter when overcooked.

Cook the protein:

Add the ground beef to the same pan breaking it up with a wooden spoon into small uniform pieces. Cook thoroughly until no pink remains, about 5 to 6 minutes. The beef should be evenly browned and any excess moisture should have evaporated leaving you with flavorful browned bits on the bottom of the pan which adds depth to the final dish.

Build the filling:

Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and smoked paprika mixing everything thoroughly to ensure the seasonings are evenly distributed. Let this mixture simmer for 4 to 5 minutes allowing the sauce to reduce slightly and the flavors to meld together. The filling should be moist but not soggy with most of the liquid absorbed.

Stuff and bake:

Generously fill each prepared bell pepper with the beef and rice mixture packing it in gently but not too tightly. Place the stuffed peppers in a preheated 375°F oven and bake for 10 to 12 minutes. The peppers should begin to soften but still maintain their shape and have a slight tenderness when pierced with a fork.

Add cheese and finish:

Sprinkle the shredded cheese evenly over each pepper, allowing it to cascade slightly down the sides. Return to the oven for 5 to 7 minutes more until the cheese is completely melted, bubbly, and starting to get golden brown spots. Finish with a sprinkle of fresh parsley, which adds both color and a bright fresh flavor contrast.

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The smoked paprika is truly what makes this recipe special in my kitchen. I discovered its transformative power when I ran out of regular paprika one evening and used the Spanish smoked variety instead. The depth it added was remarkable, turning what could be an ordinary stuffed pepper into something with complex smoky undertones that everyone notices but can never quite identify.

Make Ahead and Storage

These stuffed peppers are perfect for meal planning. You can prepare the entire recipe up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to serve, just add about 5 minutes to the initial baking time since you'll be starting with cold peppers. After cooking store leftovers in an airtight container in the refrigerator for up to 5 days. They reheat beautifully in the microwave or covered in a 350°F oven until warmed through.

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Versatile Variations

This recipe serves as an excellent template that can be adapted to suit various dietary needs. For a vegetarian version simply omit the ground beef and add an extra cup of cooked beans black beans and pinto beans work particularly well plus some chopped mushrooms for a meaty texture. For a lower carb option replace the brown rice with cauliflower rice. Mediterranean inspired peppers can be made by using ground lamb Greek seasoning and topping with feta cheese instead of cheddar jack.

Serving Suggestions

These stuffed peppers stand on their own as a complete meal but pair wonderfully with a simple green salad dressed with lemon vinaigrette. For a heartier meal especially during colder months serve alongside crusty bread for sopping up the flavorful juices. A dollop of sour cream on top adds a pleasant cooling contrast to the savory filling. For a beautiful presentation consider using different colored bell peppers red orange yellow and green for a vibrant rainbow effect on your dinner table.

Recipe Questions & Answers

→ What can I use instead of ground beef?

You can substitute ground beef with ground turkey, chicken, sausage, or even vegetarian alternatives for a meat-free option.

→ Can I make this recipe low-carb?

Yes, you can use cauliflower rice instead of brown rice for a low-carb version.

→ How do I store leftover stuffed peppers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

→ What cheese works best for this dish?

Shredded cheddar jack cheese is recommended, but you can use any light or fat-free shredded cheese as a substitute.

→ Can I adjust the seasoning?

Absolutely! You can reduce the smoked paprika if the flavor is too strong or adjust the salt and pepper to your taste.