Stuffed Bell Peppers (Printable Recipe)
Savory peppers filled with beef, rice and tomatoes, topped with bubbly cheese. Easy, satisfying and great for weeknights.
# Ingredients You'll Need:
→ Main Ingredients
01 -
6 medium bell peppers, any color, tops cut off and seeds removed
02 -
1 pound lean ground beef (at least 90% lean)
03 -
1 cup cooked brown rice
04 -
1 can (14.5 ounces) fire-roasted diced tomatoes, drained
05 -
1 small yellow onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1 tablespoon olive oil
08 -
1 tablespoon smoked paprika
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon ground black pepper
12 -
3/4 cup shredded mozzarella cheese
# Steps to Follow:
01 -
Slice off the tops of the bell peppers around the stems and remove seeds and membranes. Set aside.
02 -
Preheat your oven to 375°F (190°C).
03 -
Heat olive oil in a large skillet over medium heat. Add chopped onions and cook for 5–6 minutes until soft. Stir in garlic and cook for 1 minute more.
04 -
Add ground beef to the skillet. Break it up with a wooden spoon and cook for 7–8 minutes until browned and fully cooked.
05 -
Stir in cooked brown rice, diced tomatoes, smoked paprika, oregano, salt, and black pepper. Cook for 2–3 minutes to heat through and combine flavors.
06 -
Taste the filling and adjust salt and pepper if needed.
07 -
Arrange peppers upright in a baking dish. Spoon the beef mixture into each pepper until filled.
08 -
Cover with foil and bake for 25–30 minutes, until peppers are tender.
09 -
Remove foil and top each pepper with mozzarella. Return to oven and bake uncovered for 5–7 minutes, until cheese is melted and golden.
10 -
Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
# Extra Tips:
01 -
Green bell peppers take slightly longer to soften than red or yellow ones.
02 -
Let the peppers rest after baking to prevent the filling from spilling.
03 -
Leftovers taste even better the next day as flavors meld.