Print

Cheesy Stuffed Bell Peppers with Beef and Rice

cheesy stuffed bell peppers - featured image
Print Recipe

A quick and easy weeknight dinner featuring bell peppers stuffed with a savory blend of ground beef, rice, and melted cheese. This comforting dish balances ease and flavor perfectly.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound lean ground beef (85% lean)
  • 1 cup cooked white rice (long grain or jasmine recommended)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese (or blend of cheddar and mozzarella)
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the bell peppers and carefully remove the seeds and membranes. Set aside the tops for optional use in the filling.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened.
  4. Add minced garlic and cook for another 30 seconds until fragrant.
  5. Add ground beef, breaking it up with a spoon. Cook for 6-8 minutes until no longer pink and starting to brown.
  6. Stir in tomato paste, paprika, oregano, cumin, salt, and pepper. Cook for 2 minutes to meld flavors and thicken mixture slightly.
  7. Remove from heat and stir in cooked rice until evenly mixed. Adjust seasoning if needed.
  8. Spoon the beef and rice mixture into each pepper cavity, packing gently but not too tight.
  9. Place stuffed peppers upright in a baking dish. Spoon any leftover filling around the peppers if desired.
  10. Sprinkle shredded cheddar evenly on top of each stuffed pepper.
  11. Cover the dish loosely with foil and bake for 30 minutes.
  12. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  13. Let the peppers rest for 5 minutes before serving.
  14. Garnish with chopped fresh parsley if desired and serve warm.

Notes

[‘Use day-old or fully cooled rice to prevent mushy filling.’, “If peppers don’t stand upright, slice a small bit off the bottom to level them without cutting through.”, ‘Covering the dish while baking helps retain moisture and prevents peppers from drying out.’, ‘For best cheese melt, avoid pre-shredded cheese with anti-caking agents.’, ‘Let stuffed peppers rest after baking to help filling set.’, ‘Substitute ground beef with ground turkey, chicken, or plant-based meat for variations.’, ‘Try quinoa or cauliflower rice for gluten-free or lighter options.’, ‘Add jalapeños or cayenne for a spicy twist.’, “Slow cooker method: cook on low for 3-4 hours (cheese won’t brown as much).”]

Nutrition

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

Find it online: https://evabake.com/cheesy-stuffed-bell-peppers-with-beef-and-rice-easy-recipe-for-dinner/