Description
Stuffed Bell Peppers are a delicious and healthy dish filled with a savory mixture of ground beef, brown rice, and vegetables, topped with melted cheese.
Ingredients
Scale
- 7 large bell peppers, tops removed and cores hollowed out
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika (or 2 teaspoons for milder flavor)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar jack cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the cores and seeds. Place the hollowed-out peppers cut side up in a baking dish or on a rimmed baking sheet. The dish should be deep enough to keep the peppers upright during baking.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for about 1 minute more, stirring frequently to prevent burning.
- Add the ground beef to the skillet with the onions and garlic. Break up the meat with a wooden spoon and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
- Stir in the cooked brown rice, diced tomatoes (with their juice), tomato paste, dried oregano, and smoked paprika. Mix well to combine all ingredients. Cook for about 4-5 minutes, stirring occasionally, until the sauce is slightly reduced and thickened. Taste and season with salt and pepper as needed.
- Using a spoon, fill each hollowed-out bell pepper with the beef and rice mixture. Pack the filling in gently but don’t press too firmly. The peppers should be filled completely to the top.
- Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, until the peppers begin to soften and become slightly tender but still hold their shape.
- Remove the baking dish from the oven and sprinkle the shredded cheddar jack cheese evenly over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is completely melted and starting to bubble and turn golden at the edges.
- Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving. Enjoy while hot!
Notes
- For a vegetarian option, substitute ground beef with lentils or a meat alternative.
- You can use any color of bell peppers you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Stuffed Bell Peppers, Healthy Recipe, Ground Beef