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Savory Cheesy Stuffed Bell Peppers Recipe with Ground Beef and Spanish Rice

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A comforting and flavorful recipe featuring bell peppers stuffed with a creamy blend of seasoned ground beef, Spanish rice, and cheese, baked to perfection.

Ingredients

Scale
  • 4 large bell peppers, any color
  • 1 pound lean ground beef (85% lean)
  • 1 cup cooked Spanish rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 oz cream cheese, softened
  • 1/2 cup tomato sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish to prevent sticking.
  2. Slice the tops off the 4 bell peppers and remove the seeds and membranes. Set aside.
  3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Crumble the ground beef into the pan, cooking until no longer pink, about 7-8 minutes. Drain excess fat if needed.
  6. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.
  7. In a medium bowl, combine the cooked beef mixture, cooked Spanish rice, tomato sauce, softened cream cheese, and half of the shredded cheese blend. Mix thoroughly until creamy and well-blended.
  8. Spoon the filling evenly into each bell pepper, packing it gently but firmly. Place the stuffed peppers upright in the baking dish.
  9. Cover the dish with foil and bake for 30 minutes.
  10. Remove the foil, sprinkle the remaining cheese over the tops, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
  11. Let the peppers rest for 5 minutes after baking. Sprinkle with freshly chopped parsley or cilantro before serving.

Notes

Choose bell peppers that stand upright; slice a thin bit off the bottom if needed. Use cooked and cooled rice to avoid mushy filling. Soften cream cheese to room temperature for easy blending. Tent peppers with foil if cheese browns too quickly. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, ground beef, Spanish rice, cheesy stuffed peppers, comfort food, easy dinner, family meal

Find it online: https://eliplate.com/savory-cheesy-stuffed-bell-peppers-recipe-with-ground-beef-and-spanish-rice/