Print

Easy Stuffed Bell Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy stuffed bell peppers are filled with savory ground beef, brown rice, tomatoes, and cheddar cheese, then baked until bubbly and tender. They’re satisfying, colorful, and perfect for meal prep.

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

Instructions

  1. Preheat the oven to 375 °F and arrange the hollowed‑out peppers upright in a baking dish.
  2. Heat oil in a skillet over medium heat, then sauté the onion until soft. Add garlic and cook a minute more.
  3. Add the beef, breaking it apart, and cook until no longer pink (about 5–6 min).
  4. Stir in cooked rice, tomatoes, tomato paste, oregano, paprika, salt, and pepper. Let simmer for 4–5 min to thicken.
  5. Taste and adjust seasonings. Stuff the peppers with the mixture.
  6. Bake the stuffed peppers for 10–12 min until mostly tender.
  7. Remove from oven, sprinkle cheese on top, and bake another 5–7 min until melted and bubbly.
  8. Garnish with parsley and serve warm.

Notes

  • Swap brown rice with cauliflower rice or quinoa for a low-carb version.
  • Make it vegetarian by using veggie crumbles or a mix of mushrooms and zucchini instead of beef.
  • Use any cheese variety like mozzarella, Monterey jack, or pepper jack.
  • Store leftovers in the fridge up to 5 days or freeze for 3 months.

Nutrition

Find it online: https://lauracooks.com/easy-stuffed-bell-peppers/