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Savory Cheesy Stuffed Bell Peppers Recipe with Ground Beef and Rice

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A quick and easy dinner featuring tender roasted bell peppers stuffed with a savory blend of ground beef, rice, and melty cheese. Perfect for weeknight meals and family-friendly dinners.

Ingredients

Scale
  • 4 large bell peppers (any color; red, yellow, or orange add sweetness)
  • 1 lb (450 g) ground beef, preferably 80/20
  • 1 cup (190 g) cooked white or brown rice (leftover rice works great)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) tomato sauce, plain or lightly seasoned
  • 1 cup (100 g) shredded cheddar or a blend of mozzarella and cheddar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika (optional)
  • ½ teaspoon dried oregano
  • Fresh parsley or basil, a handful chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers: Cut the tops off each pepper and carefully remove the seeds and membranes inside. Rinse and set aside. If the base doesn’t stand upright, slice a tiny bit off the bottom without poking through the walls.
  3. Cook the rice if not using leftovers: Cook ½ cup (95 g) of dry rice according to package instructions to yield about 1 cup cooked. Set aside to cool slightly.
  4. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook another 30 seconds until fragrant.
  5. Add the ground beef to the pan, breaking it apart with a wooden spoon. Cook until no longer pink and starting to brown, about 6-7 minutes. Drain excess fat if needed.
  6. Stir in salt, black pepper, smoked paprika, and oregano. Add tomato sauce and cooked rice. Mix well and cook for 2-3 minutes to let flavors meld. Remove from heat and stir in half the shredded cheese.
  7. Spoon the filling into each pepper cavity, pressing gently to pack it in. Place the stuffed peppers upright in your baking dish.
  8. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
  9. Sprinkle fresh parsley or basil over the top just before serving.

Notes

[‘Do not overcook the rice to avoid soggy filling.’, ‘Drain excess fat from the beef to prevent oily filling.’, ‘Use a mix of cheddar and mozzarella cheese for best melt and flavor.’, ‘Cover with foil during baking to keep peppers moist, remove foil near the end to brown cheese.’, ‘If peppers are not tender enough after baking, bake for an additional 5-10 minutes.’, ‘You can prepare and stuff peppers ahead of time and bake just before serving.’, ‘Freeze wrapped peppers for up to 2 months; thaw overnight before reheating.’]

Nutrition

Keywords: stuffed bell peppers, ground beef, cheesy stuffed peppers, easy dinner, weeknight meal, comfort food, baked peppers, rice and beef recipe

Find it online: https://realityeats.com/savory-cheesy-stuffed-bell-peppers-recipe-with-ground-beef-and-rice-easy-perfect-dinner/