Ingredients
Scale
For the filling:
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground beef (90% lean or leaner)
- 1½ cups cooked brown rice (substitute quinoa or cauliflower rice, if preferred)
- 1 tablespoon tomato paste
- 14.5 oz canned diced tomatoes (with juices)
- 1 teaspoon dried oregano
- 2 teaspoons paprika (sweet or smoked)
- Salt, to taste
- Ground black pepper, to taste
For the peppers:
- 6–7 large bell peppers (any color), tops sliced off, seeds and membranes removed
- 1 tablespoon olive oil (for brushing)
- 1 cup shredded cheddar cheese (or your choice of melting cheese)
- Optional: chopped parsley, for garnish
Preparation Notes:
- Use freshly cooked or leftover brown rice.
- Choose firm, large bell peppers that can stand upright in a baking dish.
- Shred the cheese fresh if possible for best melt quality.
Instructions
Step 1: Prepare the bell peppers
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and inner membranes.
- Lightly brush the outside of each pepper with olive oil.
- Arrange them upright in a large baking dish. If needed, trim a sliver off the bottom to help them stand flat.
- Optional: Pre-bake empty peppers for 10 minutes to soften slightly (especially helpful if you like them very tender).
Step 2: Make the beef filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onions and cook until soft and translucent, about 4–5 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink—about 6–8 minutes.
- Drain excess fat if necessary.
Step 3: Add seasonings and rice
- Stir the tomato paste into the cooked beef mixture and mix well.
- Add the canned diced tomatoes with their juice, paprika, oregano, salt, and pepper.
- Reduce heat to low and simmer for 5 minutes to blend flavors.
- Fold in the cooked brown rice until everything is evenly combined.
- Taste and adjust seasoning if needed.
Step 4: Stuff the peppers
- Using a large spoon, fill each bell pepper generously with the beef and rice mixture.
- Press down gently to compact the filling and top each pepper with shredded cheddar cheese.
Step 5: Bake
- Pour about ½ cup water or broth into the bottom of the baking dish to create steam (optional but helps soften the peppers).
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and continue baking uncovered for another 10 minutes, or until cheese is melted and peppers are tender.
Step 6: Serve
- Let the peppers cool for 5 minutes before serving.
- Garnish with chopped parsley if desired.
- Serve warm with your choice of side.
Notes
- Choose the right peppers: Red, yellow, and orange bell peppers are sweeter and roast better than green. Mix for a colorful presentation.
- Precook the rice: Have your rice ready before starting the filling. You can also use microwave rice for convenience.
- Season generously: The filling should taste good before it goes into the peppers. Adjust salt and spices to your liking.
- No overbaking: If your peppers are too soft, they may collapse. For firm yet tender peppers, avoid baking longer than 35 minutes total.
- Make ahead: You can prepare the filling and stuff the peppers a day ahead. Just cover and refrigerate, then bake when ready.
- Freezer-friendly: Cool baked peppers completely, wrap tightly, and freeze. Reheat covered at 350°F for 20–25 minutes or microwave until hot.
- Prep Time: 20 minutes
- Cook Time: 35 minutes