Most nights, these peppers are a meal all by themselves. But when I’m feeding a crowd or really hungry teenagers, I’ll add:
- A crisp green salad with vinaigrette
- Crusty garlic bread (perfect for scooping up any filling that escapes)
- Roasted broccoli (already have the oven on, might as well use it!)
Real Talk
Know what’s great about this recipe? It’s pretty forgiving. Peppers looking a bit wrinkly? They’ll still work. Only have white rice? Totally fine. The key is getting that seasoning right and not overcooking the peppers. Nobody likes a mushy pepper!
One Last Tip
Sometimes I’ll make just the filling and keep it in the fridge. Then I can stuff and bake the peppers fresh when I need them. Works like a charm when you’re meal prepping or expecting company.
Easy Stuffed Bell Peppers
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 6
Ingredients
- 6 large bell peppers
- 1 pound ground beef (85/15)
- 1½ cups cooked rice
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1½ cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F
- Cut tops off peppers, remove seeds and membranes
- Heat olive oil in large skillet over medium heat
- Sauté onions until soft (5 minutes)
- Add garlic, cook 1 minute
- Add beef, cook until browned (8 minutes)
- Stir in rice, tomatoes, paste, and seasonings
- Fill peppers with mixture
- Top with cheese
- Bake 30-35 minutes until peppers are tender and cheese is golden
Nutrition Information
(per serving)
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