Do I need to pre-cook the bell peppers before stuffing them?

No, you don’t have to pre-cook the peppers. Baking them raw helps retain their natural sweetness and slight crunch. However, if you prefer softer peppers, you can parboil them for 3–5 minutes before stuffing.

Can I make this recipe without rice?

Yes! You can substitute the rice with quinoa, cauliflower rice for a low-carb option, or even omit it altogether. The filling will still be delicious and hearty.

What’s the best way to store and reheat stuffed bell peppers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) for about 15 minutes or microwave for 2–3 minutes until heated through.

Easy Stuffed Bell Peppers

Description

These easy stuffed bell peppers are a flavorful, nutritious, and satisfying meal made with ground beef, rice, tomatoes, and spices. Topped with melted cheese, they’re a comforting dish that’s simple to prepare and perfect for busy weeknights.

Ingredients

Scale

For the Peppers:

7 large bell peppers (red, yellow, orange, or green)

For the Filling:

2 tablespoons olive oil
1 medium onion, diced
2–3 garlic cloves, minced
1 pound lean ground beef
1 ½ cups cooked brown rice
14.5 ounces diced tomatoes (1 can)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 tablespoon smoked paprika
Salt and pepper to taste

For Topping:

1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place them upright in a baking dish, ensuring they are stable and ready to be filled.
Cook the Filling: Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for about 2 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess grease if necessary.
Season and Combine: Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Let the mixture simmer for 4–5 minutes until slightly thickened. Taste and adjust the seasoning if needed.
Stuff the Peppers: Spoon the beef and rice mixture into each bell pepper, filling them evenly. Press down lightly to ensure they hold their shape.
Bake the Peppers: Cover the baking dish with foil and bake for 10–12 minutes. Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and return to the oven for another 5–7 minutes until the cheese is melted and bubbly.
Garnish and Serve: Remove the stuffed peppers from the oven and let them rest for a few minutes. Sprinkle with freshly chopped parsley and serve warm.

Notes

For a vegetarian version, replace the ground beef with a mix of black beans, lentils, or mushrooms. To make the dish low-carb, substitute the rice with cauliflower rice. If you like extra spice, add red pepper flakes or chopped jalapeños to the filling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 262 kcal
Sugar: 8g
Sodium: 168mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 21g
Cholesterol: 44mg