Ingredients
For the stuffing:
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2 tablespoons olive oil or avocado oil
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1 medium yellow onion, diced
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2–3 garlic cloves, finely minced
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1 pound lean ground beef (90% lean or higher)
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1½ cups cooked brown rice (can sub with white rice, quinoa, or cauliflower rice for low-carb)
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1 can (14.5 ounces) diced tomatoes, drained slightly
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1 tablespoon tomato paste
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1 teaspoon dried oregano
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1 tablespoon smoked paprika
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Salt and black pepper, to taste
For the peppers:
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7 large bell peppers (any colors you like—red, yellow, orange, or green), tops cut off, seeds and membranes removed
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1 cup shredded cheddar-jack cheese (or mozzarella, Monterey jack, or Colby jack)
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Fresh parsley or cilantro, chopped, for garnish (optional)
Preparation Tips:
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Pre-cook the brown rice before starting the filling. If using quinoa or cauliflower rice, prepare those ahead as well.
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Select bell peppers that can stand up on their own in the baking dish. If they tip over, slice a thin bit off the bottom to stabilize them.
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Drain the diced tomatoes slightly to avoid soggy filling.
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Use freshly shredded cheese for best melting quality.
Instructions
- Preheat and Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Slice off the tops of the bell peppers and remove the inner seeds and white membranes.
- Place the hollowed-out peppers upright in a large baking dish or oven-safe casserole.
- Optional: For softer peppers, you can pre-bake them (empty) for 10–15 minutes, then remove and let them cool slightly before stuffing.
- Cook the Onion, Garlic, and Ground Beef
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and cook for 3–4 minutes until softened and translucent.
- Add garlic and sauté for 1 more minute until fragrant.
- Stir in the ground beef. Cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through.
- Mix in Rice and Seasonings
- Once the beef is browned, add the tomato paste, diced tomatoes, oregano, paprika, salt, and pepper.
- Stir well and let the mixture simmer for 3–4 minutes so the flavors combine.
- Remove from heat and stir in the cooked rice until fully combined. Taste and adjust seasoning if needed.
- Stuff the Peppers
- Spoon the filling mixture generously into each bell pepper cavity, pressing down lightly so the stuffing fills all the way.
- Place the filled peppers back into your baking dish, ensuring they are upright and stable.
- Top with Cheese and Bake
- Sprinkle shredded cheese over the top of each stuffed pepper.
- Cover the baking dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 10–15 minutes, or until the cheese is melted and slightly golden.
- Optional: Broil for 2–3 minutes at the end for a golden, bubbly cheese topping.
- Garnish and Serve
- Remove the peppers from the oven and let them cool slightly before serving.
- Garnish with chopped parsley or cilantro for a fresh touch.
Notes
- Make Ahead Friendly: Prepare the beef-rice filling up to a day ahead and store in the fridge. When ready to bake, stuff and cook the peppers.
- Freezer Tip: You can freeze stuffed peppers (before or after baking). Just wrap them individually in foil and store in a zip-top bag. Thaw overnight in the fridge and reheat in the oven.
- Customize Your Fillings:
- Swap beef for ground chicken or turkey for a lighter version.
- Add veggies like mushrooms, chopped spinach, or zucchini to the filling for more nutrition.
- Spice it up with crushed red pepper flakes or hot sauce.
- Cheese Choices: Mix and match your favorite melting cheeses. For a sharper taste, try cheddar. For extra melt, use mozzarella or Monterey jack.
- Low-Carb Options: Replace rice with cauliflower rice to reduce carbs and keep the meal keto-friendly.
- Prevent Soggy Peppers: Slightly drain the diced tomatoes and don’t overstuff the peppers with too much liquid.
- Stable Peppers: If your bell peppers won’t stand upright in the baking dish, use a knife to carefully level the bottom without cutting through the pepper.
- Prep Time: 20 minutes
- Cook Time: 45 minutes