Go Back
–+ servings
easy stuffed peppers recipe
Print Recipe
4.93 from 80 votes

Easy Stuffed Bell Peppers Recipe

Cheesy and savory, easy Stuffed Bell Peppers are made with flavorful ground beef and fluffy brown rice for a healthy recipe! These stuffed peppers are the best because they can be made with either lean ground beef, sausage, turkey, chicken, or vegetarian ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 7
Author: Rena

Ingredients

  • 2 Tablespoons Extra-virgin Olive Oil or avocado oil
  • 1 Medium Onion diced
  • 2-3 Garlic Cloves minced
  • 1 pound Lean Ground Beef
  • 1½ Cup Cooked Brown Rice
  • 14.5 ounces Diced Tomatoes one can
  • 1 Tablespoon Tomato Paste
  • 1 Teaspoon Dried Oregano
  • 1 Tablespoon Smoked Paprika see notes
  • Kosher salt and pepper to taste
  • 7 Large Bell Peppers top and core removed
  • 1 Cup Shredded Cheddar Jack Cheese
  • freshly chopped parsley for garnish

Instructions

  • Preheat your oven to 375 F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.
  • Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.
    Sauteed onion in a pan.
  • Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 1 Tablespoon Smoked Paprika
    Ground beef was added to the pan and cooked with the onions.
  • Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.
    beef and rice stuffing cooked in a pan.
  • Stuff each pepper with beef mixture and bake until the peppers are mostly tender. About 10-12 minutes.
    bell peppers stuffed with beef and rice stuffing.
  • Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!
    Shredded cheese was added over the bell pepper stuffing.

Video

Notes

Substitutes:
  • Use quinoa instead of rice. For a low-carb option, use cauliflower rice.
  • The amount of paprika might be a bit intense for some; use two teaspoons instead 
  • You may use ground turkey instead of ground beef
  • Any other bland or cooking oil in place of olive oil
  • Use any other light or fat-free shredded cheese.
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
 

Nutrition

Calories: 262kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 683mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5696IU | Vitamin C: 211mg | Calcium: 98mg | Iron: 3mg