Easy Stuffed Bell Peppers

Cheesy and comforting stuffed bell peppers make the kind of meal I crave on a busy weeknight The sweet roasted bell peppers hold a hearty filling of lean beef savory rice tangy tomatoes and a little melty cheese for a dinner that feels special but is so easy to assemble This recipe is flexible too so you can swap proteins or tweak ingredients based on what you have in the fridge

I started making stuffed bell peppers as a way to get my kids to eat more vegetables and now it is the dish they actually ask for on birthdays It is perfect for feeding a crowd or tucking away leftovers

Ingredients

• Extra virgin olive oil or avocado oil: for rich flavor and a healthy fat base Choose a fresh oil with a light fragrance
• Medium onion: diced onions help build sweetness and a deep flavor base Choose firm onions with shiny skin
• Garlic cloves: minced for punchy savory notes Fresh garlic brings the most fragrance and bite
• Lean ground beef: a classic choice for protein and richness Go for high quality beef with bright red color
• Cooked brown rice: adds body fiber and makes the filling hearty Use leftovers or quickly cook up a fresh batch
• Diced tomatoes: one can for acidity and moisture Look for tomatoes with no added sugar or low sodium if possible
• Tomato paste: gives a rich concentrated tomato flavor Use a thick paste for better results
• Dried oregano: brings herby notes and a little earthiness Choose dried oregano that smells vibrant and not dusty
• Smoked paprika: gives a smoky depth Adds a touch of color and flavor Spanish paprika has the best aroma
• Kosher salt and black pepper: for seasoning Use flake salt for easier control and grind pepper fresh
• Large bell peppers: the star Choose peppers that are firm shiny and heavy for their size Any color works
• Shredded cheddar jack cheese: melts beautifully and brings creamy salty notes Freshly shred if possible
• Chopped fresh parsley: for garnish and brightness Use bright green leaves with no wilting

Step-by-Step Instructions

Prep the Peppers:

Carefully remove the tops and cores from the bell peppers so they form sturdy cups Place each pepper cut side up in a baking dish or rimmed tray This step makes sure the peppers hold their shape while baking and allows for even cooking

Sauté the Aromatics:

Warm the olive oil in a large pan over medium heat Add the diced onion and let it cook slowly until it softens and turns translucent which will take about five minutes Stir often to keep it from browning This unlocks the sweetness in the onions Add the minced garlic and cook one more minute until fragrant Gently stir so the garlic does not burn

Brown the Meat:

Add the ground beef to the pan Use a wooden spoon to break up any large pieces Let it cook gently until no pink remains about six minutes This helps develop rich flavor and keeps the filling juicy

Build the Filling:

Once the beef is browned add the cooked brown rice diced tomatoes tomato paste dried oregano and smoked paprika Stir to combine everything evenly Let the mixture simmer for about five minutes so the sauce thickens a bit Taste and adjust with salt and pepper as needed

Stuff the Peppers and Bake:

Spoon the beef and rice mixture into each prepared pepper packing it all in Bake in the preheated oven for around twelve minutes until the peppers start to soften but still hold their shape

Add Cheese and Finish Baking:

Sprinkle the shredded cheddar jack cheese over each pepper Return to the oven and bake another seven minutes until the cheese melts into a bubbly golden layer Take them out and scatter the parsley on just before serving

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Storage Tips

These stuffed bell peppers keep well for up to four days in the fridge Store them in a sealed container and reheat gently in the oven or microwave If you want to freeze reserve the cheese topping until you reheat as this keeps the texture best

Ingredient Substitutions

If you do not have beef chicken sausage or turkey work just as well For a vegetarian version use cooked lentils or finely chopped mushrooms as the base You can use white rice quinoa or even cauliflower rice if that is what you have

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Serving Suggestions

Serve the peppers on their own for a satisfying main or pair with a bright green salad and a side of garlic bread For a full meal plate up with extra tomato sauce or a dollop of sour cream

Cultural Context

Classic stuffed peppers are popular in many cultures Often the fillings and seasonings shift to match local tastes This American inspired version uses familiar pantry-warming ingredients and embraces the comfort food spirit of home cooking and sharing around the table

Recipe FAQs

→ Can I substitute the ground beef?

Yes, ground turkey, chicken, sausage, or even plant-based proteins work well in place of beef. Keep seasonings the same for a similar flavor.

→ How do I make the peppers more tender?

If you prefer extra-soft peppers, blanch them in boiling water for a few minutes before stuffing and baking. Otherwise, bake a little longer until your desired texture is reached.

→ What type of cheese can I use?

Cheddar jack melts beautifully, but mozzarella, Monterey jack, or even pepper jack add delicious flavor and texture.

→ Is it possible to make this vegetarian?

Absolutely! Replace meat with cooked lentils, quinoa, or a blend of hearty vegetables and beans for a satisfying plant-based filling.

→ Can I prepare stuffed bell peppers ahead of time?

Yes, you can assemble the peppers with the filling and refrigerate them up to 24 hours before baking. Add cheese just before baking for best results.