Description
These easy stuffed bell peppers are filled with a hearty mix of ground beef, brown rice, and a rich tomato sauce, topped with melted cheddar-jack cheese and fresh parsley. They’re a nutritious, customizable, and meal-prep friendly dinner option.
Ingredients
- 2 Tbsp extra-virgin olive oil (or avocado oil)
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 lb lean ground beef
- 1½ cups cooked brown rice
- 14.5 oz diced tomatoes (one can)
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1 Tbsp smoked paprika
- Kosher salt and pepper, to taste
- 7 large bell peppers (tops cut off, cored)
- 1 cup shredded cheddar‑jack cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 375°F and place peppers upright in a baking dish.
- If softer peppers are preferred, bake them for 10–15 minutes before stuffing.
- In a skillet over medium heat, heat oil and sauté onion until soft. Add garlic and cook for another minute.
- Add beef and cook for 5–6 minutes, breaking it up as it browns.
- Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, and season with salt and pepper. Simmer for 4–5 minutes to thicken.
- Stuff each pepper with the beef–rice mixture and bake for 10–12 minutes until tender.
- Remove from oven, sprinkle cheese on top, then bake for another 5–7 minutes until melted and bubbly.
- Garnish with freshly chopped parsley before serving.
Notes
- You can replace brown rice with quinoa or cauliflower rice for a low-carb version.
- Swap ground beef with turkey, sausage, or chicken for a different protein profile.
- Vegetarian options include using beans, veggie crumbles, mushrooms, or zucchini.
- Try different cheeses like mozzarella, Monterey jack, Colby jack, or pepper jack.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
