Easy Stuffed Bell Peppers
Easy Stuffed Bell Peppers
These stuffed peppers have become a lifesaver on busy weeknights. What started as an impromptu dinner has turned into a family favorite. They’re easy to make, filled with flavor, and even picky eaters love them. Plus, they’re versatile, so you can change things up based on what you have on hand!
Ingredients
- For the Peppers:
- 6 large bell peppers (mixing colors adds a fun touch)
- 1 pound ground beef (85/15 for flavor)
- 1½ cups cooked rice
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1½ cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven
- Set your oven to 375°F.
- Prepare the Peppers
- Cut the tops off the bell peppers and remove the seeds and membranes. Keep the tops as they can be used as “lids.”
- Cook the Filling
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft (about 5 minutes). Add the minced garlic and cook for another minute.
- Add the ground beef, breaking it up as it cooks. Brown the beef for about 8 minutes, making sure to get nice, crumbly bits.
- Stir in the cooked rice, diced tomatoes (with juice), tomato paste, smoked paprika, oregano, and salt and pepper. Let everything cook together for about 5 minutes, until the mixture is moist but not too watery.
- Stuff the Peppers
- Stand the peppers upright in a baking dish. If they’re tipping over, just slice a small bit off the bottom to level them.
- Spoon the beef and rice mixture into each pepper, packing it in tightly. Top with a generous handful of shredded cheddar cheese.
- Bake
- Place the stuffed peppers in the oven and bake for 30-35 minutes, or until the peppers are tender but still holding their shape, and the cheese is golden and bubbly.
Quick Tips
- Customizing the Filling: You can swap the beef for ground turkey or chicken, or even use quinoa instead of rice for a twist.
- Don’t Overcook: Keep an eye on the peppers so they stay tender but not mushy.
- Meal Prep: Make a double batch and store leftovers in the fridge for 4-5 days. They actually taste even better the next day!
- Freezing: Freeze stuffed peppers by wrapping them individually in foil and placing them in a freezer bag for up to 3 months. Just thaw in the fridge and reheat when ready.
What to Serve With These Peppers
These stuffed peppers are hearty enough on their own, but here are a few ideas to complete the meal:
- A crisp green salad with a tangy vinaigrette
- Crusty garlic bread for sopping up any extra filling
- Roasted broccoli to round out the meal
Nutrition (per serving)
- Calories: 385
- Protein: 23g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 390mg
This recipe has been a hit with my family, and I’m sure it will be with yours too! Enjoy these flavorful, cheesy stuffed peppers for a quick and easy dinner.