Easy Stuffed Bell Peppers Recipe

Introduction

Stuffed bell peppers are a classic, comforting dish that combines savory ground beef, rice, and flavorful spices all baked inside tender bell peppers. This easy recipe is perfect for a satisfying weeknight meal that the whole family will enjoy.

Ingredients

• 2 Tablespoons Extra-virgin Olive Oil (or avocado oil)
• 1 Medium Onion (diced)
• 2-3 Garlic Cloves (minced)
• 1 pound Lean Ground Beef
• 1½ Cup Cooked Brown Rice
• 14.5 ounces Diced Tomatoes (one can)
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Dried Oregano
• 2 teaspoons Paprika
• Kosher salt and pepper (to taste)
• 7 Large Bell Peppers (top and core removed)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
2. Step 2: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
3. Step 3: Stir in the cooked brown rice, diced tomatoes with their juice, tomato paste, dried oregano, paprika, and season with kosher salt and pepper. Mix well and let the mixture simmer for 5 minutes to combine the flavors.
4. Step 4: Arrange the prepared bell peppers upright in a baking dish. Spoon the beef and rice mixture evenly into each pepper, filling them to the top.
5. Step 5: Cover the baking dish with foil and bake in the preheated oven for 35-40 minutes, until the peppers are tender and the filling is heated through.
6. Step 6: Remove the foil and bake for an additional 5 minutes if you prefer the tops slightly browned. Serve warm.

Tips & Variations

• For extra flavor, add shredded cheese on top of the stuffed peppers during the last 5 minutes of baking.
• Try substituting ground turkey or chicken for a leaner option.
• Add chopped fresh herbs like parsley or basil to brighten the filling.
• Use quinoa instead of brown rice for a protein boost.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers in advance?

Yes, you can assemble the peppers a day ahead and store them covered in the refrigerator. Bake them just before serving, adding a few extra minutes to the cooking time if baking from cold.

What can I do if I don’t have brown rice cooked already?

You can use any cooked grain you have on hand, such as white rice, quinoa, or couscous. Just make sure it is fully cooked before mixing it with the filling ingredients.

Easy Stuffed Bell Peppers Recipe

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★★★★★

4.8 from 752 reviews

This easy stuffed bell peppers recipe features tender bell peppers filled with a flavorful mixture of lean ground beef, brown rice, tomatoes, and spices. Perfect as a wholesome and comforting meal, these stuffed peppers are baked until perfectly tender and make a great family-friendly dinner option.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 7 servings 1x
• Category: Entree
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 7 Large Bell Peppers (tops and cores removed)
• 1 Medium Onion (diced)
• 2–3 Garlic Cloves (minced)

Meat and Protein

• 1 pound Lean Ground Beef

Grains

• 1½ Cups Cooked Brown Rice

Canned Goods and Sauces

• 14.5 ounces Diced Tomatoes (one can)
• 1 Tablespoon Tomato Paste

Oils

• 2 Tablespoons Extra-virgin Olive Oil (or avocado oil)

Spices and Seasonings

• 1 Teaspoon Dried Oregano
• 2 teaspoons Paprika
• Kosher Salt and Pepper (to taste)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
2. Prepare the Filling: Heat extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-5 minutes. Add the lean ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add Flavorings: Stir in the diced tomatoes, tomato paste, dried oregano, paprika, salt, and pepper. Cook the mixture for another 5 minutes to combine flavors and reduce excess moisture.
4. Combine Rice: Remove the skillet from heat and stir in the cooked brown rice, mixing thoroughly to evenly incorporate all ingredients.
5. Prepare Peppers: Remove the tops and cores of the large bell peppers, discarding seeds. Lightly season the inside of each pepper with salt.
6. Stuff the Peppers: Spoon the beef and rice filling into each bell pepper cavity, pressing down gently to pack filling evenly but not too tightly.
7. Arrange and Bake: Place stuffed peppers upright in a baking dish. Cover loosely with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
8. Serve: Remove from the oven and allow to cool slightly before serving warm. Optionally, garnish with fresh herbs or grated cheese if desired.

Notes

• Use avocado oil instead of olive oil if you prefer a higher smoke point oil.
• Adjust paprika quantity to your taste preference or substitute with smoked paprika for a smoky flavor.
• You can add shredded cheese on top before baking for added richness.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.

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