Description
Colorful bell peppers stuffed with a savory mix of seasoned ground beef, rice, and tomato, then baked until tender. These Beef and Rice Stuffed Peppers are a hearty and satisfying dish that’s full of flavor and perfect for a cozy dinner.
Ingredients
For the Beef and Rice Stuffed Peppers:
- 4 large bell peppers (red, yellow, or green)
- 1 lb (450g) lean ground beef
- 1 cup cooked rice (white or brown rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Optional: Fresh cilantro, for garnish
Instructions
Begin by cutting the tops off the bell peppers and removing the seeds and membranes. You can discard the tops or save them for later use, such as adding to a salad or chopping into smaller pieces for the filling. Trim a small amount from the bottom of each pepper if they don’t stand up straight.
Once cleaned, place the peppers in a baking dish. If you have any extra space in the dish, you can nestle the peppers close together to help them hold their shape while baking.
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until the beef is browned and cooked through. Drain any excess fat from the beef and return it to the skillet.
Add the chopped onion and garlic to the beef, cooking for about 3-4 minutes until softened. Stir in the diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Let the mixture simmer for another 5-7 minutes until everything is well combined, and the flavors have melded together. Taste and adjust the seasoning if needed.
Stir in the cooked rice, mixing well to combine. The rice adds a great texture to the beef filling, making it more substantial. Continue to cook the mixture for an additional 2 minutes, ensuring that the rice is heated through and well coated with the spices and beef mixture.
If you like your stuffed peppers with more spice, feel free to add additional chili powder or a dash of hot sauce at this point.
Spoon the beef and rice mixture into each bell pepper, packing the filling tightly to ensure that each pepper is fully stuffed. Make sure to distribute the filling evenly across all the peppers.
Once filled, top each stuffed pepper with shredded cheese. You can use cheddar, mozzarella, or any cheese of your choice that melts well.
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake the stuffed peppers for 30 minutes. This will allow the peppers to soften and cook through. After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.
Once the peppers are fully cooked, remove them from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro or a dollop of sour cream if desired. Serve the stuffed peppers on their own or with a side of rice or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 14-18g
- Carbohydrates: 30-35g
- Protein: 20-25g