Stuffed Bell Pepper With Ground Beef And Rice

This stuffed bell pepper with ground beef and rice recipe is a hearty and flavorful meal that’s perfect for any occasion. The tender bell peppers are filled with seasoned ground beef, rice, and a delicious cheese topping, making this dish a comforting family favorite. Easy to prepare and customizable, it’s a great way to enjoy a healthy, satisfying dinner.

Ingredients Needed:

• 4-6 bell peppers: Use any color—green, yellow, red, or orange.
• 1 tablespoon olive oil: For cooking.
• 1 lb (450g) ground beef: Substitute with turkey, chicken, sausage, or tofu if desired.
• 1 medium onion: Chopped finely.
• 1 jalapeño pepper: Optional, for spice, chopped.
• 5 cloves garlic: Minced.
• 1 can (14.5 oz) fire-roasted tomatoes: Or use diced tomatoes or tomato sauce.
• 1 cup shredded cheese: Cheddar, mozzarella, or pepper jack.
• 1 tablespoon paprika: For seasoning.
• 1 teaspoon dried oregano: Adds flavor.
• 1 teaspoon dried basil: Enhances taste.
• Salt and pepper: To taste.
• 1 cup cooked rice: White, brown, or wild.
• For garnish: Chopped parsley, and red pepper flakes.

How To Make This Stuffed Bell Pepper 

1. Preheat the Oven: Set your oven to 425°F (220°C). Boil a pot of water large enough to cover the bell peppers.
2. Prepare the Bell Peppers: Wash the peppers, cut off the tops, and remove seeds and insides. Trim a small piece off the bottom if needed to help them stand upright. Chop the tops (discard stems) to cook with the filling.
3. Soften the Peppers: Blanch the peppers in boiling water for 5 minutes, or roast them in the oven for 20 minutes. Place softened peppers in a lightly oiled baking dish.
4. Cook the Filling: Heat olive oil in a pan over medium heat. Add onions, chopped pepper tops, and jalapeño (if using); cook for 5 minutes. Add garlic and cook for 1 minute. Add ground beef; cook for 5-6 minutes, breaking it apart, until fully cooked.
5. Add Rice and Seasonings: Stir in the fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Mix in the cooked rice. Remove the pan from heat.
6. Add Cheese: Stir half of the shredded cheese into the mixture until melted.
7. Stuff the Peppers: Fill each pepper with the mixture, pressing gently. Top with remaining cheese.
8. Roast: Bake the stuffed peppers for 15-20 minutes until the peppers are tender and the cheese is bubbly.
9. Serve: Cool slightly, garnish with parsley or red pepper flakes, and enjoy!

Recipe Tips

• Pick Fresh Peppers: Use firm, bright peppers without soft spots. They cook better and hold their shape.
• Soften the Peppers First: Blanch or roast the peppers so they’re soft but not mushy. It makes them easier to eat.
• Cook the Filling Well: Make sure the meat and spices are cooked completely before filling the peppers. This gives the best flavor.
• Stuff the Peppers Well: Press the filling gently inside the peppers so they’re packed tightly without empty spaces.
• Cover While Baking: Use foil for the first 10 minutes of baking to keep the peppers moist and soft.

How To Store & Reheat Leftovers

Storing: Place leftover stuffed peppers in an airtight container and store them in the fridge for up to 4 days.

Freezing: Wrap each stuffed pepper tightly in plastic wrap or foil and store it in a freezer-safe container for up to 3 months.

Reheating: Microwave for 2-3 minutes, or reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil, until heated through.

Nutrition Facts

• Calories: 534 kcal
• Carbohydrates: 29 g
• Protein: 30 g
• Fat: 33 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 103 mg
• Sodium: 419 mg
• Potassium: 712 mg
• Fiber: 5 g
• Sugar: 9 g