Stuffed bell peppers are a hearty, colorful meal that’s as pleasing to the eyes as it is to the taste buds! These easy stuffed peppers are loaded with savory ground beef, nutty brown rice, and topped with melted cheese. It’s a healthy, satisfying dish that’s perfect for busy weeknights. With endless customization options, you’ll keep coming back to this comforting classic—and it’s easier to make than you think!
Why These Easy Stuffed Bell Peppers with Ground Beef and Brown Rice
- Nutritious and Balanced: Packed with protein, whole grains, and vegetables in every bite.
- Flavor-Packed Filling: Seasoned ground beef and tender brown rice make these peppers incredibly flavorful.
- Make-Ahead Friendly: Perfect for meal prep; they reheat wonderfully.
- Family-Friendly: Kids and adults both love this cheesy, savory dish.
- Customizable: Easily swap in other grains or proteins to suit your taste.
Ingredients
- 6 large bell peppers (any color)
- 500g / 1.1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 ½ cups (285g / 0.63 lb) cooked brown rice
- 1 can (400g / 14 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp cumin
- Salt and pepper, to taste
- 1 cup (110g / 0.24 lb) shredded cheese (cheddar, mozzarella, or a blend)
- 2 tbsp olive oil
- Fresh parsley for garnish
Directions
- Prepare the Bell Peppers:
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Brush the insides with a bit of olive oil and arrange them in a baking dish. - Cook the Filling:
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened. Add the ground beef, cooking until browned. Season with oregano, cumin, salt, and pepper. - Combine the Ingredients:
Stir in the drained tomatoes, tomato paste, and cooked brown rice. Cook for a few more minutes until everything is well combined and heated through. - Stuff the Peppers:
Spoon the beef and rice mixture into each bell pepper, packing it in gently. Top each pepper with a generous sprinkle of shredded cheese. - Bake the Peppers:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. - Garnish and Serve:
Remove from the oven and let the peppers cool slightly. Garnish with fresh parsley before serving.
Notes
- Substitution Tips: Use ground turkey or chicken instead of beef for a lighter version.
- Alternative Grains: Swap brown rice with quinoa, couscous, or cauliflower rice.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave.
- Make It Spicy: Add diced jalapeños or a pinch of chili flakes to the filling for a kick.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Prepare the filling and stuff the peppers ahead of time. Store them in the fridge and bake when ready to serve.
Can I freeze stuffed bell peppers?
Yes! Freeze them after baking. To reheat, thaw overnight in the fridge and warm in the oven.
What other cheeses work well?
You can use Monterey Jack, feta, or even pepper jack for extra flavor.
How do I keep the peppers from getting soggy?
Pre-bake the peppers for 10 minutes before stuffing, or choose firmer peppers like green bell peppers.
Can I make this dish vegetarian?
Definitely! Skip the meat and add black beans, lentils, or extra vegetables to the filling.
Tips and Notes
- My Tip: For even more flavor, try roasting the bell peppers before stuffing them. It adds a delicious smoky taste!
- Pro Trick: Don’t throw away the pepper tops—chop them up and sauté them with the filling for extra flavor.
- Serving Suggestion: Pair with a side of garlic bread or a fresh green salad to complete the meal.
Variations
There’s something special about stuffed bell peppers that makes them so adaptable! Here are some fun ways to switch things up:
- Italian-Style: Use ground sausage, marinara sauce, and mozzarella cheese for a flavorful twist.
- Mexican-Inspired: Add black beans, corn, and taco seasoning, then top with salsa and avocado.
- Cheeseburger Peppers: Use ground beef with ketchup, mustard, and cheddar for a burger-like flavor.
- Veggie Deluxe: Skip the meat and pack them with quinoa, chickpeas, mushrooms, and spinach for a hearty vegetarian option.
- Mediterranean Flair: Mix in some feta, olives, and fresh dill for a Greek-style version you’ll love.
Easy Stuffed Bell Peppers with Ground Beef and Brown Rice
These easy stuffed bell peppers are a perfect blend of seasoned ground beef, hearty brown rice, and melty cheese, all baked inside tender bell peppers. This dish makes for a balanced, nutritious, and satisfying meal, ideal for weeknights. With customizable ingredients, you can tailor it to your taste by adding vegetables or swapping the protein!Ingredients
- 4 large bell peppers 1.5 lb total – any color, tops cut off and seeds removed
- 1 lb 0.45 kg ground beef
- 1 tablespoon 0.03 lb olive oil
- 1 small onion 0.25 lb, diced
- 2 cloves garlic minced
- 1 ½ cups 0.6 lb cooked brown rice
- 1 can 14.5 oz diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup 0.25 lb shredded mozzarella or cheddar cheese
- Chopped parsley for garnish
Instructions
- Step 1: Prepare the Bell Peppers
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Step 2: Cook the Filling
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Add the garlic and cook for 1 minute, stirring to avoid burning.
- Add the ground beef and cook until browned, about 5–6 minutes. Drain any excess grease from the pan.
- Stir in the cooked brown rice, diced tomatoes, oregano, cumin, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
- Step 3: Assemble the Peppers
- Spoon the beef and rice mixture into the prepared bell peppers, filling them generously.
- Cover the baking dish with foil and bake for 30 minutes.
- Step 4: Add Cheese and Finish Baking
- Remove the foil, sprinkle the tops of the peppers with shredded cheese, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the peppers cool slightly. Garnish with chopped parsley before serving.
Notes
- Substitutions: Swap ground beef for ground turkey or plant-based crumbles for a vegetarian option.
- Additional Veggies: Add sautéed zucchini or mushrooms to the filling for extra nutrition.
- Make it Spicy: Add chili flakes or diced jalapeños to the filling for heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Tried this recipe?Let us know how it was!
