Easy Stuffed Bell Peppers (Printable Version)
Flavor-packed stuffed bell peppers with ground beef, rice, and spices. Quick, hearty, and wholesome.
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons extra-virgin olive oil or avocado oil
02 -
1 medium onion, diced
03 -
2-3 garlic cloves, minced
04 -
1 pound lean ground beef
05 -
1½ cup cooked brown rice
06 -
14.5 ounces diced tomatoes, one can
07 -
1 tablespoon tomato paste
08 -
1 teaspoon dried oregano
09 -
1 tablespoon smoked paprika
10 -
Kosher salt and pepper, to taste
11 -
7 large bell peppers, top and core removed
12 -
1 cup shredded cheddar jack cheese
13 -
Freshly chopped parsley, for garnish
# Steps to Follow:
01 -
Preheat the oven to 375°F. Place the bell peppers cut side up into a baking dish or rimmed tray.
02 -
Heat the olive oil in a large pan over medium heat. Sauté the diced onion until softened, then add the minced garlic and cook for 1 minute.
03 -
Add the ground beef to the pan, cooking until no longer pink while breaking up the meat with a wooden spoon for 5-6 minutes. Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and smoked paprika. Cook for 4-5 minutes until the sauce is slightly reduced. Season with salt and pepper to taste.
04 -
Stuff each bell pepper with the beef mixture and bake for 10-12 minutes, or until the peppers are mostly tender.
05 -
Sprinkle shredded cheddar jack cheese evenly over each pepper and bake for an additional 5-7 minutes until the cheese is melted. Garnish with freshly chopped parsley before serving.
# Additional Notes:
01 -
For a low-carb option, substitute cooked brown rice with cauliflower rice.
02 -
Quinoa can be used as a substitute for rice for added protein.
03 -
Adjust the amount of smoked paprika to taste; 2 teaspoons can be used for a milder flavor.
04 -
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.