Description
A cozy, satisfying dish filled with savory beef, fluffy rice, and gooey cheese—all baked inside tender bell peppers. Perfect for an easy, hearty meal any night of the week.
Ingredients
- 2 Tbsp extra-virgin olive oil (or avocado oil)
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 lb lean ground beef (90% lean)
- 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 black pepper, to taste
- 7 large bell peppers, tops trimmed and seeds removed
- 1 cup shredded cheddar-jack cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat the oven to 375 °F. Trim the tops off the peppers, remove seeds and membranes, and stand them upright in a baking dish.
- (Optional) For softer peppers, prebake them for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook for another minute.
- Add ground beef and cook until browned—about 5–6 minutes—breaking it up with a spoon.
- Stir in cooked rice, diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Let it simmer for 4–5 minutes.
- Spoon the beef-rice mixture into each pepper. Bake for 10–12 minutes.
- Sprinkle cheese on top and return to the oven for 5–7 minutes until melted and bubbly.
- Garnish with parsley and serve warm.
Notes
- Prebake peppers for softer texture or skip for a firmer bite.
- Can substitute rice with cauliflower rice or quinoa for a low-carb or gluten-free option.
- Swap protein or cheese as desired for variation.
- Stores well in the fridge or freezer for meal prep.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
