Are you looking for a delicious and healthy dinner that can be whipped up in no time? Well, you’re in for a treat! Today, I’m excited to share my Easy Stuffed Bell Peppers Recipe that not only tastes amazing but is also packed with nutrients. These saucy stuffed bell peppers are perfect for quick family dinners and can be made in just 30 minutes! Plus, if you’re a fan of easy pasta recipes, you’ll love how versatile this dish can be!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Healthy and satisfying, with lean ground beef and brown rice.
- Customizable with your favorite spices and toppings.
- Great for meal prep; make a batch and enjoy throughout the week!
- Kid-friendly and sure to please the whole family!
Ingredients
To make these delightful stuffed bell peppers, you’ll need the following ingredients:
- 2 Tablespoons Extra-virgin Olive Oil (or avocado oil)
- 1 Medium Onion (diced)
- 2-3 Garlic Cloves (minced)
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
- 14.5 ounces Diced Tomatoes (one can)
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Dried Oregano
- 2 teaspoons Paprika (see notes)
- Kosher salt and pepper (to taste)
- 7 Large Bell Peppers (top and core removed)
- 1 Cup Shredded Cheddar Jack Cheese
- Freshly chopped parsley (for garnish)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create these scrumptious stuffed bell peppers:
- Preheat your oven to 375°F and place the 7 large bell peppers cut side up into a baking dish or a rimmed tray.
- Heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Sauté 1 medium onion (diced) until it softens, then stir in 2-3 garlic cloves (minced) and cook for about 1 minute more.
- Add 1 pound of lean ground beef and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes. Stir in 1½ cup cooked brown rice, 14.5 ounces of diced tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of dried oregano, and 2 teaspoons of paprika.
- Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with kosher salt and pepper as needed.
- Stuff each pepper with the beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
- Sprinkle 1 cup of shredded cheddar jack cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your stuffed bell peppers turn out perfectly:
- Feel free to swap out the ground beef for ground turkey or even a vegetarian option like lentils for a healthier twist.
- Experiment with different spices to suit your taste. Adding a pinch of cayenne can give it a nice kick!
- If you have leftover filling, it makes a great topping for baked potatoes or can be mixed into salads for a hearty lunch.
- For a fun twist, try adding some black beans or corn to the filling for extra flavor and texture.
How to Serve
These easy stuffed peppers are delicious on their own, but here are some serving suggestions to elevate your meal:
- Pair with a fresh garden salad for a complete meal.
- Serve with a side of garlic herb roasted veggies for a colorful plate.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- For a fun twist, serve with a side of creamy garlic pasta for a delightful combination!
Make Ahead and Storage
These stuffed bell peppers are perfect for meal prep! Here’s how to store them:
- Assemble the peppers ahead of time and store them in the fridge for up to 24 hours before baking.
- Cooked stuffed peppers can be stored in an airtight container in the fridge for up to 4 days.
- To freeze, wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Just thaw in the fridge overnight before reheating!
So there you have it! A delightful, healthy, and easy recipe that’s perfect for busy weeknights. I hope you enjoy making these Easy Stuffed Peppers as much as I do. They’re not just a meal; they’re a way to bring the family together around the dinner table. Happy cooking!
Easy Stuffed Bell Peppers Recipe
Ingredients
Vegetables and Oils
- 2 Tablespoons Extra-virgin Olive Oil or avocado oil
- 1 Medium Onion diced
- 2-3 Cloves Garlic minced
Meat and Grains
- 1 pound Lean Ground Beef
- 1½ Cup Cooked Brown Rice
Canned Goods
- 14.5 ounces Diced Tomatoes one can
- 1 Tablespoon Tomato Paste
Spices and Seasonings
- 1 Teaspoon Dried Oregano
- 2 Teaspoons Paprika see notes
Salt and Pepper
- to taste Kosher salt and pepper
Main Ingredients
- 7 Large Bell Peppers top and core removed
- 1 Cup Shredded Cheddar Jack Cheese
Garnish
- to taste Freshly chopped parsley for garnish
Instructions
- Preheat oven to 375°F and prepare peppers.
- Sauté onion in olive oil until soft, add garlic and cook 1 min.
- Add beef, cook until browned, then stir in rice, tomatoes, tomato paste, oregano, and paprika. Simmer 4-5 min.
- Stuff peppers with beef mixture, bake 10-12 min, then top with cheese and bake 5-7 min. Garnish with parsley.