Easy Stuffed Bell Peppers (Print Version)
Bell peppers packed with beef, rice, tomatoes, and cheese for a comforting main dish everyone loves.
# Ingredients:
01 -
2 tablespoons extra-virgin olive oil or avocado oil
02 -
1 medium onion, diced
03 -
2-3 garlic cloves, minced
04 -
1 pound lean ground beef
05 -
1½ cups cooked brown rice
06 -
14.5 ounces diced tomatoes (one can)
07 -
1 tablespoon tomato paste
08 -
1 teaspoon dried oregano
09 -
1 tablespoon smoked paprika
10 -
Kosher salt, to taste
11 -
Pepper, to taste
12 -
7 large bell peppers, tops and cores removed
13 -
1 cup shredded cheddar jack cheese
14 -
Freshly chopped parsley, for garnish
# Steps:
01 -
Preheat the oven to 375°F. Place the 7 large bell peppers, cut side up, into a baking dish or rimmed tray.
02 -
Heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Sauté the diced onion until softened, then stir in the minced garlic and cook for about 1 minute.
03 -
Add the lean ground beef to the pan and cook until no longer pink, breaking up the meat with a wooden spoon, about 5-6 minutes. Stir in the cooked brown rice, diced tomatoes, tomato paste, dried oregano, and smoked paprika. Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with kosher salt and pepper as needed.
04 -
Fill each bell pepper with the beef mixture. Place stuffed peppers in the oven and bake until they are mostly tender, about 10-12 minutes.
05 -
Sprinkle shredded cheddar jack cheese evenly over each pepper. Return to the oven and bake for 5-7 minutes, or until the cheese is melted. Garnish with freshly chopped parsley before serving.