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Stuffed Bell Peppers

Maria G. Brooks
Stuffed Bell Peppers are a delicious, versatile dish filled with seasoned beef, rice, and topped with melted cheese.
This satisfying recipe is perfect for meal prep, family dinners, or even as a healthy weeknight meal.
The vibrant bell peppers not only add a pop of color to your plate but also provide a sweet, tender vessel for the savory filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 Skillet (for cooking the beef mixture)
  • 1 Baking Dish (for baking the stuffed peppers)
  • 1 Spoon (for stuffing the peppers)
  • 1 Knife (for cutting the peppers and chopping ingredients)
  • 1 Cutting board

Ingredients
  

  • 4 large Bell Peppers red, green, or yellow, tops cut off and seeded
  • 1 lb Ground Beef or ground turkey for a lighter option
  • 1 cup Cooked Rice or cauliflower rice for a low-carb version
  • 1 small Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Tomato Sauce
  • 1 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 cup Shredded Cheddar Cheese or a blend of your choice

Instructions
 

Prepare the Bell Peppers

  • Preheat the oven to 375°F (190°C).
    Slice the tops off the bell peppers and remove the seeds. Set aside.

Cook the Beef Mixture

  • In a large skillet, heat olive oil over medium heat.
    Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
    Add the ground beef, cumin, paprika, salt, and pepper, cooking until browned.
    Stir in the tomato sauce and cooked rice, allowing everything to combine.

Stuff the Peppers

  • Carefully stuff each bell pepper with the beef and rice mixture.
    Place them upright in a baking dish.

Bake

  • Cover the baking dish with foil and bake for 25 minutes.
    Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.

Serve

  • Once baked, remove from the oven and let the peppers cool slightly before serving.

Notes

  • Make It Low-Carb: Substitute cauliflower rice for regular rice for a low-carb version.
  • Vegetarian Option: Use black beans or lentils in place of ground beef for a vegetarian filling.
  • Storage: Leftover stuffed peppers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.
  • Spice Level: Adjust the seasoning to your taste. Add a bit of chili powder or hot sauce for a spicy kick.
Keyword Stuffed Bell Peppers