Easy Stuffed Bell Peppers Recipe

If you’re craving a dinner that’s as comforting as it is colorful, these Stuffed Bell Peppers are about to capture your heart (and stomach!). They’re loaded with savory beef, hearty rice, and gooey cheese, all tucked inside sweet roasted peppers that make every bite a celebration. This recipe is a weeknight lifesaver but fancy enough to serve to friends—trust me, everyone will be reaching for seconds!

Ingredients You’ll Need

Simple, everyday ingredients come together to make these Stuffed Bell Peppers both approachable and absolutely irresistible. Each ingredient brings something special, whether that’s a punch of flavor, a bit of creaminess, or a delightful pop of color.

• Extra-virgin Olive Oil (or Avocado Oil): Adds richness and helps everything sauté to golden perfection. Avocado oil is a great high-heat alternative!
• Onion: Provides a sweet and savory base; dice it for even cooking and a little caramelized sweetness.
• Garlic: Just a few cloves pack so much fragrant, aromatic depth into the filling.
• Lean Ground Beef: The savory star of the show; use lean for less grease but all the flavor.
• Cooked Brown Rice: Makes the stuffing extra hearty and absorbs all those delicious juices—use leftover rice if you have it!
• Diced Tomatoes (canned): These keep things saucy and bright, with just the right amount of tang.
• Tomato Paste: Adds a deep, concentrated tomato flavor and helps create a luscious filling.
• Dried Oregano: Warm and herby, this classic Mediterranean herb perfectly complements the beef and tomatoes.
• Smoked Paprika: Brings a subtle smoky warmth and gorgeous color—don’t skip it if you want that extra layer of coziness.
• Kosher Salt and Pepper: Essential for balancing flavors; season generously, to your taste.
• Large Bell Peppers: Choose firm, brightly colored peppers—each one becomes a delicious edible “bowl.”
• Shredded Cheddar Jack Cheese: Melts into an irresistibly bubbly, golden topping. Use pre-shredded for speedy prep if you like!
• Fresh Parsley (for garnish): Adds a pop of freshness and a little extra color at the finish.

Variations

The best part about Stuffed Bell Peppers? They’re endlessly adaptable! Whether you’re cooking for dietary needs or simply want to try something new, these easy swaps and creative twists keep things exciting every time.

• Make it Vegetarian: Swap the ground beef for plant-based crumbles or sautéed mushrooms for a meatless, yet ultra-savory, filling.
• Change the Grain: Use quinoa, farro, or even cauliflower rice instead of brown rice for a different texture or lighter option.
• Try Different Proteins: Ground turkey, chicken, or even spicy Italian sausage work beautifully—just adjust seasonings to your taste.
• Add Extra Vegetables: Toss in chopped spinach, zucchini, or corn for bonus nutrition and pops of color.
• Make It Spicy: Add a pinch of chili flakes or a dash of hot sauce to the filling for some heat!

How to Make Stuffed Bell Peppers

Step 1: Prep Your Peppers & Pan

Preheat your oven to 375°F. While it warms up, slice the tops off your bell peppers, carefully remove the seeds and membranes, and place them cut side up in a baking dish. This makes them sturdy little cups ready to hold that tasty filling!

Step 2: Sauté Onion & Garlic

Heat the olive oil in a large pan over medium heat. Sauté the diced onion until softened and translucent, stirring occasionally to get those edges just lightly golden. Add the minced garlic and cook for about a minute, until the aroma makes your kitchen smell amazing!

Step 3: Brown the Beef

Add the ground beef to your pan. Use a wooden spoon to break it up as it cooks—you’re looking for the meat to be just cooked through, with no pink remaining. This step takes about 5-6 minutes and ensures a rich, balanced flavor all the way through.

Step 4: Mix in Rice, Tomatoes & Spices

Stir in your cooked brown rice, the can of diced tomatoes, tomato paste, dried oregano, and that smoked paprika. Let it cook for 4-5 minutes, stirring occasionally, so the flavors meld together and the mixture thickens just a bit. Don’t forget to taste and season with kosher salt and black pepper.

Step 5: Stuff the Peppers & Bake

Spoon the warm, savory filling generously into each prepared pepper, gently packing it in. Pop the dish into the oven and bake for 10-12 minutes, until the peppers start to soften but still hold their shape beautifully.

Step 6: Add Cheese & Finish Baking

Sprinkle the cheddar jack cheese evenly over the stuffed peppers. Return the pan to the oven for 5-7 minutes, just until the cheese is melted, golden, and gloriously bubbly. A final shower of chopped fresh parsley is the finishing touch before you dive in!

How to Serve Stuffed Bell Peppers

Garnishes

A final sprinkle of freshly chopped parsley or chives right before serving brings out the colors of the peppers and adds a little burst of freshness. If you love a bit of zing, try a squeeze of lemon juice or a dollop of sour cream on top—totally optional but always welcome!

Side Dishes

These Stuffed Bell Peppers are almost a meal on their own, but they’re irresistible alongside a crisp green salad, garlic bread, or some roasted veggies. They even pair brilliantly with a simple cucumber yogurt sauce or a bright citrusy slaw for a refreshing contrast.

Creative Ways to Present

For a fun, dinner-party twist, serve each pepper in colorful single-serving ramekins or slice them in half before plating for a beautiful cross-section of the filling. A scatter of microgreens or edible flowers takes things right over the top for a showstopping presentation!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store Stuffed Bell Peppers in an airtight container in the refrigerator for up to 4 days. They reheat beautifully, so don’t hesitate to make extra for lunches or speedy dinners!

Freezing

These freeze like a dream. Place fully baked (or even unbaked) stuffed peppers in a freezer-safe container and freeze for up to 3 months. To prevent sogginess, wrap each pepper individually in foil before freezing if you have room.

Reheating

For best results, reheat Stuffed Bell Peppers in the oven at 350°F, covered with foil, until hot throughout (about 15-20 minutes). You can also microwave them—just cover to keep the moisture in. Sprinkle a little fresh cheese on top for extra indulgence!

FAQs

Final Thoughts

You’re going to fall in love with how easy, hearty, and joyful these Stuffed Bell Peppers are. Whether shared with family, brought to a potluck, or meal-prepped for the week ahead, they bring color and comfort to any table. Give them a try—your tastebuds (and your dinner guests) will thank you!

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