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Savory Stuffed Bell Peppers with Ground Beef and Rice

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These savory stuffed bell peppers are filled with a hearty mixture of ground beef, rice, tomatoes, and cheese, then baked until tender and golden. It’s an easy, comforting weeknight dinner that brings nostalgic flavor and family-friendly appeal.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, orange, or green)
  • 1 lb ground beef (85% lean preferred)
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano or Italian seasoning
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup shredded mozzarella cheese (plus extra for topping)
  • 2 tbsp chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • Extra shredded cheese (mozzarella or cheddar, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Wash bell peppers, slice off tops, and remove seeds and membranes. Place peppers upright in a large baking dish.
  2. If needed, cook 1/2 cup raw white rice according to package instructions to yield 1 cup cooked rice. Fluff and let cool.
  3. Heat a large skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat if needed.
  4. Add chopped onion, garlic, and diced pepper tops to the skillet. Sauté for 3-4 minutes until softened.
  5. Stir in drained diced tomatoes, tomato sauce, oregano, smoked paprika, salt, and pepper. Cook for 2-3 minutes until well mixed and heated through. Remove from heat.
  6. In a large mixing bowl, combine beef mixture, cooked rice, and half the shredded mozzarella cheese. Add chopped parsley and mix until evenly distributed.
  7. Spoon filling into each bell pepper, pressing lightly to pack. Fill each pepper to the brim.
  8. Sprinkle tops with remaining mozzarella and Parmesan cheese.
  9. Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, until peppers are tender and cheese is bubbly and golden.
  10. Remove from oven and let peppers cool for 5 minutes before serving. Garnish with extra parsley if desired.

Notes

For softer peppers, add 1/4 cup water to the baking dish before cooking. Use firm, shiny bell peppers for best results. Substitute ground turkey or chicken for a lighter filling, or use plant-based meat for a vegetarian version. Leftovers keep well and flavors deepen overnight. For low-carb, swap rice for cauliflower rice.

Nutrition

Keywords: stuffed peppers, ground beef, rice, weeknight dinner, comfort food, easy recipe, gluten-free, family meal

Find it online: https://blingbite.com/savory-stuffed-bell-peppers-recipe-with-ground-beef-and-rice-easy-weeknight-dinner/