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Savory Stuffed Bell Peppers with Ground Beef and Rice

stuffed bell peppers with ground beef and rice - featured image
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A quick and easy dinner recipe featuring bell peppers stuffed with a savory mixture of ground beef, rice, and flavorful seasonings, baked to perfection with an optional cheesy topping.

Ingredients

Scale
  • 4 large bell peppers, assorted colors
  • 1 lb (450 g) ground beef (80/20 preferred)
  • 1 cup (190 g) uncooked long-grain white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) diced tomatoes, canned or fresh
  • 1 ½ cups (360 ml) beef broth, low sodium
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional)
  • ½ cup (50 g) shredded cheese (cheddar or mozzarella, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off each bell pepper and remove seeds and membranes. Set aside the tops or chop finely into the filling.
  3. In a medium saucepan, combine rice and beef broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
  4. Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
  5. Add ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  6. Stir in diced tomatoes, tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Simmer for 5 minutes to combine flavors and reduce slightly.
  7. Transfer cooked rice into the skillet or mixing bowl and gently fold into the beef mixture until evenly incorporated.
  8. Stuff each bell pepper generously with the beef and rice mixture, pressing lightly to pack. Place stuffed peppers upright in a baking dish.
  9. If using, sprinkle shredded cheese on top of each stuffed pepper.
  10. Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is bubbly and golden.
  11. Sprinkle chopped fresh parsley over the stuffed peppers before serving.

Notes

If peppers don’t stand upright, slice a small bit off the bottom to level them without cutting through the filling. Use warm rice to avoid cooling the filling. Drain excess fat from beef if too greasy. Cheese topping is optional but adds a melty finish. Leftovers reheat well in oven or microwave. Can freeze stuffed peppers before baking (without cheese).

Nutrition

Keywords: stuffed bell peppers, ground beef, rice, easy dinner, weeknight meal, comfort food, baked peppers

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