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If you're after a super satisfying meal and love easy comfort food, this stuffed bell pepper idea is perfect. Peppers become little bowls for a tasty mixture packed with beef, rice, melted cheese, and classic seasonings. They're great for dinner and sneak in some veggies even picky eaters enjoy.
The first time I whipped up these peppers was when I had leftover beef and rice on hand. One bite, and my family was obsessed. Now, they ask for these tasty bundles a couple times every month. Even my veggie-avoiding crew polishes off their plates when I make these cheesy, colorful peppers.
Tasty Ingredients
- Cheddar jack cheese: The gooey top that turns golden and makes every bite better
- Bell peppers: Snag ones that feel firm and look bright for best results
- Fresh parsley: Adds a pop of green and a fresh bite at the end
- Dried oregano: Gives that homey, classic flavor throughout
- Garlic cloves: Fresh and crushed—they add so much flavor
- Smoked paprika: Brings just a hint of smoky goodness
- Tomato paste: Adds a rich, concentrated taste
- Cooked brown rice: Bulks up the filling with a chewy bite
- Lean ground beef: Pick 90/10 for the best meaty bites without too much grease
- Medium onion: Chop it up—it gets everything started with big flavor
- Diced tomatoes: Brings some tang and makes things juicy
- Extra virgin olive oil or avocado oil: Use these for that subtle, rich base that doesn't take over
Simple Steps
- Garnish and Eat:
- Scatter chopped parsley over the stuffed peppers just before digging in. It's a super simple way to make them look and taste extra fresh.
- Finish in the Oven:
- Slide the pan back in and bake for another 5–7 minutes, long enough for the cheese to melt and bubble and get those yummy brown spots.
- Add Cheese:
- Pull the peppers out, then dump on a ton of shredded cheese so every top is totally covered and ready to melt.
- Bake the Peppers:
- Set the stuffed peppers in your oven. Let them go for 10–12 minutes—their edges will soften, but they should still stand tall and not collapse.
- Pack the Peppers:
- Stuff the hot filling into each emptied pepper, going all the way up (and even a bit over) so there's plenty in every pepper. Don't smash it in too tight.
- Taste and Simmer:
- Let that filling bubble for another 4–5 minutes. Stir now and then. If it needs salt or pepper, add it now. Remember the cheese adds a little salt, too.
- Mix Up the Filling:
- Stir in cooked rice, then add tomatoes (with juices), tomato paste, dried oregano, and smoked paprika. Mix until you can't see any streaks—everything should be blended together.
- Brown the Beef:
- Put the ground beef in and break it up as it cooks. You'll want it in small bits, so keep breaking it apart. When it's no longer pink, you're set.
- Sauté Garlic:
- Once the onions are soft, toss in chopped garlic. Stir for about a minute (don't let it get dark or it'll taste bitter—just enough for that yummy aroma).
- Start with Aromatics:
- Pour a swirl of oil into a large skillet over medium. When it's shimmering, toss in your onions and let them cook until they're see-through and soft (about 4 minutes).
- Prep the Peppers:
- Crank your oven to 375°F. Cut off pepper tops, pull out the innards and seeds, and stand the peppers in a baking dish so they don't tip over. They need a bit of space but should be close enough to help each hold shape.
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What gets me every time is how the sweetness of roasted peppers wraps around all that tasty filling. I remember as a kid, my grandma would let me go wild with the cheese on top—of course, I'd always sneak extra on mine.
Easy Prep Ahead
If you're all about meal prep, these are for you. Stuff and set up the peppers, then put them in the fridge (unbaked) for up to two days. When ready, just tack on 10 extra minutes to bake. That way, you still get dinner fast—even on the wildest of weeknights.
Vegetarian Swap
Want to skip the meat? Use a can of black beans or some cooked lentils instead of beef. Toss in another teaspoon of smoked paprika and a bit of cumin for extra flavor. It keeps that filling feel and good protein. I make half veggie sometimes—everyone, from carnivores to vegetarians, is a fan.
Picking Peppers
Go for bell peppers that naturally stand up—those with four bumps at the bottom work best. Pick the brightest colors for sweet flavor, like orange or red, but green ones are great too and less expensive. Whichever you choose, they'll all taste good filled up and baked.
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You get the best of both worlds here—loads of comfort, lots of nutrition, and it couldn't be easier to tweak the way you like.
Frequently Asked Questions
- → Is it possible to prep stuffed peppers the day before?
Sure thing. You can get the peppers filled up and keep them in the fridge for a day. Just toss them in the oven and add five or ten more minutes to cook if they're cold.
- → What could I swap for the beef?
You’ve got options! Try using ground chicken, turkey, plant-based ground, or mix some cooked lentils and mushrooms together instead.
- → Are stuffed peppers good for freezing?
They freeze like a charm. Stuff and prep them, skip the cheese for now, and freeze. When they're thawed, bake to heat, then add the cheese at the end.
- → What sides go well served with these?
Keep it simple! Garlic bread, roast veggies, a fresh salad, or something like a light soup all pair up nicely.
- → How will I know the peppers are done?
When you poke them with a fork, the peppers should give but not collapse. Filling will be hot inside, and the cheese melted and a little golden on top.
- → Can I pick bell peppers of any color?
No problem! Grab red, yellow, orange, or green. Reds, yellows, and oranges taste sweeter. Green ones are a bit more bitter.