Description
These Easy Stuffed Bell Peppers are a comforting and nutritious meal featuring tender bell peppers filled with a savory blend of ground beef, brown rice, and tomato sauce, topped with melted cheddar cheese.
Ingredients
- 7 large bell peppers (any color), tops cut off and seeds removed
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 14.5 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the prepared bell peppers cut side up in a baking dish.
- In a large skillet, heat olive oil over medium heat.
- Sauté the diced onion until translucent, then add minced garlic and cook for another minute.
- Add the ground beef to the skillet, cooking until browned and no longer pink.
- Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, smoked paprika, salt, and pepper.
- Let the mixture simmer for 4-5 minutes until slightly thickened.
- Spoon the beef and rice mixture into each bell pepper, filling them generously.
- Bake the stuffed peppers for 10-12 minutes.
- Sprinkle shredded cheddar cheese over the top of each pepper and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
Notes
- To avoid soggy peppers, do not overbake them.
- You can assemble the stuffed peppers a day ahead and bake when needed.
- Feel free to substitute the cheese with mozzarella or pepper jack for different flavors.
- Reheat leftovers in the oven or microwave as per instructions.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 300
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
