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These filling stuffed bell peppers have become my trusty dinner fix for hectic evenings when I'm craving something both healthy and wow-worthy. Loaded with tasty ground beef, fluffy brown rice, and finished with gooey cheese, these bright veggie containers offer homestyle comfort that's surprisingly quick to make.
I whipped up these stuffed peppers while trying to come up with an all-in-one dish my fussy family would actually eat. The bright colors and familiar tastes won everybody over, and now they ask for them all the time whenever bell peppers go on sale.
What You'll Need
- Extra virgin olive oil: gives a lovely taste foundation that works so well with the veggies
- Onion: builds the flavorful base for your filling while adding a touch of sweetness
- Garlic cloves: crucial for rich flavor, go with fresh instead of jarred for the best taste
- Lean ground beef: brings protein and savory goodness, try to grab 90/10 meat for the right texture
- Cooked brown rice: adds satisfying bite and nutty flavor while keeping everything juicy
- Diced tomatoes: brings moisture and tang to balance everything out, fire-roasted ones kick up the flavor
- Tomato paste: makes the tomato flavor stronger and helps the filling stick together
- Dried oregano: brings in those Italian vibes that work magic with beef and tomatoes
- Smoked paprika: the hidden hero that takes the whole dish up a notch with smoky notes
- Bell peppers: look for sturdy ones with smooth skin and flat bottoms so they'll stand up straight
- Shredded cheddar jack cheese: creates that perfect melty topping, grate it yourself for better melting
Cooking Guide
- Get the peppers ready:
- Slice the tops from 7 big bell peppers and take out all the seeds and ribs. Set them up cut-side facing up in a baking dish where they fit snugly so they don't tip over while cooking. Turn your oven on to 375°F so it's hot enough when you need it.
- Start the flavor base:
- Warm up olive oil in a big pan over medium heat until it glistens. Throw in chopped onion and cook about 5 minutes until it's see-through and softening. Stir often so it doesn't get too brown. Add the chopped garlic and cook just a minute more until you can smell it, but don't let it burn or it'll taste bitter.
- Cook the meat:
- Put ground beef in the pan, breaking it into tiny bits with your spoon. Cook for 5 or 6 minutes, keep breaking up chunks until you don't see any pink parts. The small pieces will pack nicely into your peppers.
- Mix the filling:
- Add your cooked brown rice, diced tomatoes with all their juice, tomato paste, dried oregano, and smoked paprika. Mix everything together well so the flavors spread out evenly. Let it bubble for 4 to 5 minutes until it gets a bit thicker as water cooks off. Try a taste and add salt and pepper if needed.
- Fill your peppers:
- Scoop the beef and rice mix into each pepper, filling them right to the top. Push down a bit to get rid of air bubbles. Put the stuffed peppers in your hot oven and bake for 10 to 12 minutes until the peppers start to soften but still keep their shape.
- Top with cheese and finish:
- Take the peppers out and sprinkle cheese all over the tops. Put them back in the oven for 5 to 7 minutes until the cheese has completely melted and starts to bubble. The peppers should be tender but not falling apart.
- Add final touches and enjoy:
- Sprinkle fresh chopped parsley over your peppers just before you serve them for a nice pop of color and fresh taste. The bright green looks great against the melty cheese and makes them look extra fancy.
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Good To Know
That smoked paprika really makes all the difference in this dish. I found out how amazing it was years back when I grabbed it by mistake instead of regular paprika. The gentle smoky flavor it adds makes these peppers taste like they were cooked outdoors, even though they come right from your kitchen oven.
Prepare In Advance
These stuffed peppers work great for planning ahead. You can get everything ready through the filling part, then keep them in the fridge for up to 24 hours before baking. Just add about 10 more minutes to your first baking time if they're cold from the fridge. They're perfect for Sunday prep when you want a Monday dinner that just needs to go in the oven.
Mix It Up Your Way
What's great about this dish is how easy it is to change. For something lighter, swap the beef for ground turkey or chicken. If you don't eat meat, try plant-based crumbles or just use extra rice with some black beans. You'll follow the same cooking steps no matter what protein you pick. Feel free to try different cheeses too – maybe mozzarella for something milder or pepper jack if you want some kick.
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What To Serve With It
These stuffed peppers are filling enough to stand alone as your main dish, but they go really well with simple sides too. A fresh green salad with tangy dressing makes a nice contrast to the rich filling. If you want something more substantial, add some garlic bread to soak up any extra sauce. During summer, I love pairing these with grilled corn on the cob for a colorful, seasonal meal.
Quick Fixes
If your peppers keep falling over, cut a tiny bit off the bottom to make a flat base, but be careful not to cut all the way through. If you want super soft peppers, you can boil them for 3 minutes before stuffing, though I find most people these days actually prefer peppers with a bit of bite to them.
Smart Tricks
FAQs About the Recipe
- → What meat can I use for stuffed peppers?
You can go with ground beef, turkey, chicken, sausage, or even meatless options like plant-based crumbles if you don't eat meat.
- → Can I use a different type of rice?
Absolutely, swap brown rice for white rice, try quinoa, or use cauliflower rice if you're watching your carbs.
- → How do I store stuffed bell peppers?
Put any extras in a sealed container and keep them in your fridge for up to 5 days or toss them in the freezer for up to 3 months.
- → Can I make these peppers ahead of time?
Sure thing, just mix up the filling and stuff your peppers early. Pop them in the fridge until you're ready to cook them, then follow the baking instructions.
- → What cheese works best for stuffed peppers?
Cheddar jack is super tasty, but mozzarella, provolone, or even light fat-free cheese will do the job too.