Easy Stuffed Bell Peppers

Cheesy stuffed bell peppers are one of those recipes that never fail when you need a healthy but comforting dinner fast They can be prepped ahead and customized for any dietary needs making them perfect for busy weeknights or even a small gathering

My whole family looks forward to this dish every time I make it I first fell in love with these after a long workday when I realized I could make dinner ahead and have it ready right when everyone came home

Ingredients

• Extra virgin olive oil or avocado oil: Adds richness and helps soften the onions Choose a good quality oil for the best flavor
• Medium onion diced: Creates a sweet and savory base for the filling Look for firm onions with no soft spots
• Garlic cloves minced: Infuses deep aroma and flavor Fresh garlic will give the best taste
• Lean ground beef: Savory protein that holds the filling together Use high quality lean beef for less grease but you can swap with ground turkey or chicken
• Cooked brown rice: Adds texture and makes the meal hearty Leftover rice works perfectly
• Canned diced tomatoes: Give juiciness and a mild tang Try to choose a brand with no added sugar or low sodium if preferred
• Tomato paste: Intensifies the tomato flavor and helps bind the filling Go for tomato paste in tubes for easy storage
• Dried oregano: Adds a classic herb note to the mix Use fresh dried oregano for the strongest flavor
• Smoked paprika: Rich earthy flavor with a hint of smoke Spanish varieties are best and adjust the amount if you like it milder
• Kosher salt and pepper: Essential for seasoning Taste before stuffing the peppers
• Large bell peppers: Bright sweet vessels for the filling Choose firm bell peppers with shiny skin and try different colors for fun
• Shredded Cheddar Jack cheese: Melts beautifully for a gooey and savory topping Look for good quality cheese blocks and shred yourself for best results
• Freshly chopped parsley: Gives a pop of freshness and color I love using flat leaf parsley but curly works too

Step-by-Step Instructions

Prep the Peppers:

Wash the bell peppers and slice off the tops Carefully remove seeds and inner ribs Stand each pepper cut side up in your baking dish to keep the filling upright during baking

Sauté the Aromatics:

In a large skillet heat your olive oil over medium heat Add diced onion and cook for about five minutes until translucent Stir in minced garlic and cook one minute more until fragrant but not browned

Brown the Meat:

Add the ground beef to the pan Break it up with a wooden spoon Cook for six minutes until browned and no pink remains Drain any excess fat if desired

Build the Filling:

Mix in cooked brown rice diced tomatoes tomato paste dried oregano and smoked paprika Stir well Let simmer for about five minutes until the mixture thickens a bit Taste and add salt and pepper

Stuff the Peppers:

Spoon the beef and rice mixture into each prepared pepper pressing down slightly to fill Bake in the preheated oven about twelve minutes until peppers begin to soften

Add the Cheese:

Sprinkle shredded Cheddar Jack cheese evenly over each pepper Return to the oven about seven minutes until cheese is melted and bubbling

Garnish and Serve:

Top finished peppers with freshly chopped parsley Let cool a few minutes before serving to set the filling

Pin

Smoked paprika has become my secret weapon in this recipe The subtle smoky flavor adds a special twist I can never resist I remember when my son decided he loved bell peppers thanks to this dish and now we make it together every time

Storage Tips

Store cooled stuffed peppers in an airtight container in the refrigerator for up to five days Reheat single portions in the microwave or the oven for the best texture For longer storage you can freeze the cooked peppers individually wrapped and placed in a freezer safe bag They thaw and reheat beautifully for future meals

Ingredient Substitutions

Swap the brown rice for cooked quinoa if you want extra protein or if you need to go gluten free For a lighter carb option cauliflower rice works just as well This recipe shines with ground turkey chicken or a plant based meat alternative Vegans can skip the cheese or use their favorite non dairy shreds

Serving Suggestions

Pair stuffed bell peppers with a crisp green salad or garlic bread for a complete meal For gatherings I serve them as a main with a side of roasted vegetables This dish is also great for lunchboxes since it holds up well and is easy to transport

Cultural Context

Stuffed peppers have roots in many culinary traditions from Mediterranean to Eastern European kitchens Each family puts their own spin on the filling I grew up eating a version made with rice and lamb so making it with beef or turkey feels both fresh and nostalgic

Recipe FAQs

→ Can I use other meats besides ground beef?

Yes, ground turkey, chicken, or sausage can be used. For a vegetarian version, substitute plant-based protein or beans.

→ What rice can I substitute for brown rice?

Quinoa, white rice, or even cauliflower rice for a low-carb option work well as alternatives.

→ How do I store leftovers?

Keep any leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

→ How do I reheat stuffed bell peppers?

Reheat in the microwave or oven until warmed through. Add extra cheese before reheating if desired.

→ Can I prepare stuffed peppers ahead of time?

Yes, assemble the dish and refrigerate unbaked. Bake when ready to serve for maximum freshness.