WHY THIS STUFFED BELL PEPPERS RECIPE IS A MUST-TRY?
Made with lean ground beef and brown rice, these stuffed peppers are a healthy and satisfying meal option.
The combination of diced tomatoes, tomato paste, oregano, and smoked paprika creates a flavorful and aromatic filling that’s sure to please your taste buds.
The dish is easy to make and can be customized to your liking. You can add different vegetables, swap out the beef for ground turkey or chicken, or even make it vegetarian by using a plant-based protein alternative.
These stuffed peppers are a great way to use up leftover rice or ground beef, and they make excellent leftovers.
2 tablespoons extra-virgin olive oil (30 ml)
1 medium onion, diced (150 g)
2-3 garlic cloves, minced
1 pound lean ground beef (450 g)
1 ½ cups cooked brown rice (225 g)
1 can (14.5 ounces) diced tomatoes (400 g)
1 tablespoon tomato paste (15 g)
1 teaspoon dried oregano (1 g)
1 tablespoon smoked paprika (8 g) (see notes)
Kosher salt and pepper, to taste
7 large bell peppers, tops and cores removed
1 cup shredded cheddar jack cheese (100 g)
Freshly chopped parsley, for garnish
Preheat your oven to 375°F (190°C) and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until it softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with the beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more, or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving. Enjoy!
You can use any color of bell peppers you like for this recipe, but using a combination of colors can make it look more vibrant.
If you want to make this recipe vegetarian, you can substitute the ground beef with plant-based ground meat or crumbled tofu.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.
To make this recipe spicier, you can add some red pepper flakes or diced jalapeño peppers to the beef mixture.
In conclusion, this easy stuffed bell peppers recipe with ground beef and brown rice is a hearty and delicious meal that’s perfect for any day of the week. With a flavorful beef and rice filling and cheesy topping, these stuffed peppers are sure to become a family favorite. Whether you’re cooking for a crowd or just looking for a meal that’s easy to make and full of flavor, these stuffed bell peppers are a great choice. So why not give them a try and see how they become a staple in your household?