Description
Cheesy, savory stuffed bell peppers filled with lean ground beef, brown rice, tomatoes, herbs, and melted cheddar Jack cheese. This colorful 40-minute dinner makes seven satisfying stuffed peppers.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium onion, diced
- 2 to 3 garlic cloves, minced
- 1 pound lean ground beef
- 1 1/2 cups cooked brown rice
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- Kosher salt, to taste
- Ground black pepper, to taste
- 7 large bell peppers, tops and cores removed
- 1 cup shredded cheddar Jack cheese
- Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F and arrange the prepared bell peppers upright in a baking dish or on a rimmed baking tray.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the lean ground beef and cook for 5 to 6 minutes, breaking it into small pieces, until no pink remains.
- Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and paprika.
- Cook for 4 to 5 minutes, stirring occasionally, until the tomato mixture reduces slightly. Season with kosher salt and black pepper to taste.
- Divide the beef and rice filling evenly among the seven prepared bell peppers.
- Bake for 10 to 12 minutes, or until the peppers become mostly tender.
- Sprinkle the shredded cheddar Jack cheese evenly over the stuffed peppers.
- Bake for another 5 to 7 minutes, until the cheese melts and the peppers reach your preferred tenderness.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Use quinoa instead of brown rice for a different whole-grain option.
- For a lower-carb variation, replace the brown rice with cooked cauliflower rice.
- Ground turkey or ground chicken can replace the lean ground beef.
- Use smoked paprika for a deeper smoky flavor or reduce the paprika to suit your taste.
- Another mild melting cheese can replace cheddar Jack.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze cooled stuffed peppers in freezer-safe containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 262
- Sugar: 8
- Sodium: 168
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 5
- Protein: 21
- Cholesterol: 44