Savor a burst of flavor with vibrant stuffed peppers, filled with a savory mix of ground beef, rice, tomatoes, and aromatic seasonings. Topped with melted cheddar, each pepper offers a satisfying blend of textures and tastes. This wholesome dish delivers both color and comfort for a memorable family dinner experience.

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I discovered this recipe when I was looking for an easy stuffed pepper that was also healthy and packed with flavor. I start with 4 large mixed bell peppers with the tops cut off and seeds removed.

I fill them with a blend of 1 lb ground beef and 1 cup cooked rice for a good mix of protein and carbs. I like to add a small chopped onion and 2 cloves minced garlic to boost the flavor along with 1 can of diced tomatoes drained.

I sometimes add 1 tbsp tomato paste for extra richness. I mix in 1 tsp each of dried oregano and dried basil, and season with salt and pepper to taste.

A drizzle of 2 tbsp olive oil ties it all together before it goes into the oven. I top each pepper with 1/2 cup shredded cheddar cheese, making this recipe a healthy beef dinner that’s tasty and balanced.

Why I Like this Recipe

I love this recipe because:

1. I get so excited by the burst of colors from the different bell peppers – they make the dish look as good as it tastes.
2. I can’t get enough of the hearty mix of ground beef, rice, and tomatoes – it’s filling and satisfying every time.
3. I really dig how simple it is to make; even when I mess up a step, it still turns out delicious.
4. I especially love that cheesy top that melts perfectly over everything, adding an extra kick of flavor.

These stuffed peppers are honestly one of my favorite meals to whip up. The recipe uses a mix of colored bell peppers that not only looks awesome on the plate but also adds a fun touch to the flavor. I mix up ground beef with rice, tomatoes, and spices to make this hearty filling, and then I bake them until the peppers get all tender. I gotta admit, sometimes I fumble a little bit while stuffing the peppers, but that just makes the whole process feel real and homemade. Then topping it off with that melty cheddar cheese really takes it to the next level. Even if it isn’t perfect every single time, it’s always comforting and delicious – just like a meal made with lots of love.

Ingredients

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Mixed bell peppers: bursting with vitamins and fiber, they lend a naturally sweet crunch.
Ground beef: packed with protein, iron, and savory flavor to enrich the filling.
Cooked rice: a simple carbohydrate source bringing texture and heartiness to every bite.
Diced tomatoes: add moisture, tangy sweetness, and a boost of essential vitamins.
Onion and garlic: deliver aromatic depth and antioxidants for overall health benefits.
Cheddar cheese: offers creamy texture and richness, balancing savory and tangy notes.
Tomato paste: deepens flavor and adds robust umami without extra calories.
Fresh herbs: oregano and basil brighten the dish with earthy, aromatic notes.

Ingredient Quantities

4 large mixed bell peppers (red, yellow, green or orange), tops cut off and seeds removed

1 lb ground beef

1 cup cooked rice

1 small onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 tbsp tomato paste (optional for extra flavor)

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 tbsp olive oil

1/2 cup shredded cheddar cheese (or your favorite cheese)

How to Make this

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1. Preheat your oven to 375°F and get your baking dish ready.

2. Cut the tops off the bell peppers and remove the seed so they’re ready for filling.

3. Heat the olive oil in a large pan over medium heat then add the chopped onion and garlic until they get soft.

4. Put the ground beef in the pan and cook it until it’s browned all over.

5. Stir in the tomato paste, diced tomatoes, dried oregano, basil, salt and pepper. Let it simmer for a few minutes for the flavors to mix.

6. Mix in the cooked rice into the beef mixture carefully.

7. Spoon the beef and rice mix into each bell pepper, making sure they’re filled pretty well.

8. Place the stuffed peppers upright in your baking dish and cover with foil.

9. Bake for 30-35 minutes until the peppers get tender.

10. Remove the foil, sprinkle the cheddar cheese on top and bake an additional 10 minutes till the cheese is melted. Enjoy your dinner!

Equipment Needed

1. Oven (for preheating and baking)
2. Baking dish (to hold the stuffed peppers while they bake)
3. Chef’s knife (for chopping the peppers, onion, and garlic)
4. Cutting board (for all the chopping work)
5. Large pan (to cook the beef, onions, and garlic)
6. Wooden spoon (for stirring and mixing the ingredients)
7. Aluminum foil (to cover the peppers while baking)
8. Measuring cup and spoons (to measure the rice, tomatoes, and spices)

FAQ

Q: Can I use a different kind of meat instead of ground beef?

A: Sure you can use ground turkey or chicken, its a neat way to mix things up if you're looking for something leaner.

Q: Do I need to pre-cook the bell peppers before stuffing?

A: Not really, you can just hollow them out and fill them up, but if you like softer peppers, you might microwave them for a couple of minutes first.

Q: What cheese can I use if I dont have cheddar?

A: You can swap cheddar with mozzarella, Monterey Jack or even a mix of cheeses, depending on your taste.

Q: Can I add other veggies to the filling?

A: Of course, feel free to toss in some spinach, zucchini, or even corn for extra texture and flavor.

Q: How do I know when the peppers are done?

A: The peppers should be tender and the meat fully cooked, usually around 30-40 minutes at 375°F. Check them with a fork to be sure.

Best Stuffed Peppers Recipe Substitutions and Variations

If you don’t have ground beef, try using ground turkey or chicken to lighten up the dish a bit
You can replace cooked white rice with brown rice or quinoa if you’re lookin for more fiber
If diced tomatoes aren’t available, fresh chopped tomatoes work fine too
Instead of cheddar cheese, you might swap in mozzarella or Monterey Jack for a different flavor
You can use sunflower oil or even avocado oil if you ran out of olive oil

Pro Tips

1. Try browning the beef really well before mixing in the rice. That extra browning gives a richer flavor, so make sure you let it get a little extra color on the edges.
2. When you add the tomato paste and herbs, let everything simmer together for a bit longer. This helps deepen the flavor and makes sure the seasonings meld in with the meat.
3. Make sure you fill the peppers generously but don’t overstuff them. Press the mixture in real good so you get all the flavors in every bite and the filling stays inside while baking.
4. If you want a cheesier kick, try sprinkling a little extra cheese on top once you remove the foil, then let it melt and bubble for a couple more minutes. Enjoy your yummy dish!

Best Stuffed Peppers Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (for preheating and baking)
2. Baking dish (to hold the stuffed peppers while they bake)
3. Chef’s knife (for chopping the peppers, onion, and garlic)
4. Cutting board (for all the chopping work)
5. Large pan (to cook the beef, onions, and garlic)
6. Wooden spoon (for stirring and mixing the ingredients)
7. Aluminum foil (to cover the peppers while baking)
8. Measuring cup and spoons (to measure the rice, tomatoes, and spices)

Ingredients

4 large mixed bell peppers (red, yellow, green or orange), tops cut off and seeds removed
1 lb ground beef
1 cup cooked rice
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tbsp tomato paste (optional for extra flavor)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp olive oil
1/2 cup shredded cheddar cheese (or your favorite cheese)

Directions

Preheat your oven to 375°F and get your baking dish ready.
Cut the tops off the bell peppers and remove the seed so they're ready for filling.
Heat the olive oil in a large pan over medium heat then add the chopped onion and garlic until they get soft.
Put the ground beef in the pan and cook it until it's browned all over.
Stir in the tomato paste, diced tomatoes, dried oregano, basil, salt and pepper. Let it simmer for a few minutes for the flavors to mix.
Mix in the cooked rice into the beef mixture carefully.
Spoon the beef and rice mix into each bell pepper, making sure they're filled pretty well.
Place the stuffed peppers upright in your baking dish and cover with foil.
Bake for 30-35 minutes until the peppers get tender.
Remove the foil, sprinkle the cheddar cheese on top and bake an additional 10 minutes till the cheese is melted. Enjoy your dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.