Description
A quick and comforting meal featuring bell peppers stuffed with a savory mixture of ground beef, rice, and melted cheese, perfect for busy weeknights.
Ingredients
Scale
- 4 large bell peppers
- 1 pound lean ground beef
- 1 cup cooked white or brown rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 to 1 1/2 cups shredded cheddar or mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat: Preheat the oven to 375°F (190°C).
- Prepare Peppers: Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil.
- Cook Rice: If rice is not pre-cooked, cook 1/2 cup uncooked rice according to package directions to yield about 1 cup cooked. Fluff and let cool slightly.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Brown Beef: Add ground beef to the skillet with onions and garlic. Break it up and cook until fully browned, about 6-8 minutes. Drain excess fat if needed.
- Mix Filling: In a mixing bowl, combine the cooked beef mixture, cooked rice, tomato sauce, salt, pepper, smoked paprika, and oregano. Stir well and adjust seasoning if needed.
- Stuff Peppers: Stuff each bell pepper with the beef and rice mixture, packing gently but not overly tight, leaving room on top for cheese.
- Add Cheese: Sprinkle shredded cheese generously over each stuffed pepper.
- Bake Covered: Place the peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes.
- Bake Uncovered: Remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden brown.
- Rest: Let the stuffed peppers rest for 5 minutes before serving.
Notes
Use day-old rice for better texture. Avoid over-stuffing peppers to prevent tipping or bursting. For softer peppers, add a splash of water or broth to the baking dish before covering with foil. Substitute ground beef with ground turkey or chicken for a lighter option. Plant-based cheese alternatives can be used for dairy-free diets.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 375 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg