Name: Easy Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Tbsp extra‑virgin olive oil (or avocado oil); 1 medium onion, diced; 2–3 garlic cloves, minced; 1 lb lean ground beef; 1½ cups cooked brown rice; 14.5 oz diced tomatoes (one can); 1 Tbsp tomato paste; 1 tsp dried oregano; 1 Tbsp smoked paprika; kosher salt and pepper, to taste; 7 large bell peppers, tops sliced off, seeds removed; 1 cup shredded cheddar‑jack cheese; freshly chopped parsley for garnish

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I created these stuffed bell peppers featuring tender ground beef, fluffy brown rice, bright diced tomatoes, and melty cheddar cheese, all baked until bubbly and delicious. They’re colorful, satisfying, and great for meal prep. Easy Stuffed Bell Peppers

Why You’ll Love This Recipe

I appreciate how this recipe combines hearty protein with wholesome grains in a single dish. It’s flexible—swap proteins, grains, or cheeses as I like. Plus, it’s both kid‑ and adult‑approved, makes enough for leftovers, and works well with varied dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 Tbsp extra‑virgin olive oil (or avocado oil)
1 medium onion, diced
2–3 garlic cloves, minced
1 lb lean ground beef
1½ cups cooked brown rice
14.5 oz diced tomatoes (one can)
1 Tbsp tomato paste
1 tsp dried oregano
1 Tbsp smoked paprika
kosher salt and pepper, to taste
7 large bell peppers, tops sliced off, seeds removed
1 cup shredded cheddar‑jack cheese
freshly chopped parsley for garnish

Directions

I preheat the oven to 375 °F and arrange the hollowed‑out peppers upright in a baking dish.
I heat oil in a skillet over medium heat, then sauté the onion until soft. I add garlic and cook a minute more.
I add the beef, breaking it apart, and cook until no longer pink (about 5–6 min).
I stir in cooked rice, tomatoes, tomato paste, oregano, paprika, salt, and pepper. I let it simmer for about 4–5 min to thicken.
I taste and adjust seasonings before stuffing the peppers with the mixture.
I bake the stuffed peppers for 10–12 min until they’re mostly tender.
I remove them, sprinkle cheese on top, and bake another 5–7 min until melted and bubbly.
I garnish with parsley and serve warm.

Servings and timing

I yield 7 servings. Prep takes about 10 minutes, cooking about 30 minutes, for a total of 40 minutes.

Variations

Low‑carb: I swap brown rice for cauliflower rice or quinoa.
Vegetarian: I omit meat and use veggie crumble or a mix of mushrooms and zucchini.
Different cheese: I try mozzarella, Monterey jack, Colby jack, or pepper jack.
Deconstructed: I serve filling and peppers separately—handy for picky eaters.

Storage/reheating

I refrigerate leftovers in airtight containers for up to 4–5 days, or freeze for 3 months. To reheat, I thaw overnight (if frozen) and warm in the oven or microwave until heated through.

FAQs

How long should peppers bake to be tender?

I bake them about 20–25 minutes total—first 10–12 minutes stuffed, and another 5–7 minutes after adding cheese. I sometimes cover with foil or pre-bake peppers for 10–15 minutes if I want extra softness.

Can I skip pre-cooking meat?

Technically yes, but I prefer cooking the beef first—it adds more flavor and ensures it’s fully cooked before baking.

How do I avoid soggy peppers?

I avoid overbaking, and always sprinkle cheese near the end so the peppers don’t get too soft.

What if my peppers are still firm?

I let them bake a few minutes longer, or precook them by steaming/boiling 3 minutes or baking for 10–15 minutes before stuffing.

Can I use different grains?

Absolutely. I’ve swapped in quinoa, cauliflower rice, or even orzo—each gives a slightly different texture and twist.

Conclusion

I love how these stuffed bell peppers bring together nutritious ingredients in a flavorful, all-in-one dish. They’re easy to customize, great for meal-planning, and always hit the spot. I hope this recipe becomes a staple in my kitchen—and yours!