Easy Stuffed Bell Peppers

Tasty, colorful, and healthy stuffed bell peppers that are easy to prepare and perfect for any weeknight dinner or special occasion.

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Course: Dinner, Main Course

Cuisine: American

Keyword: Customizable Filling, Easy Recipe, healthy dinner, Stuffed Peppers, Weeknight Meal

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 300kcal

7 pieces large bell peppers Choose a mix of colors for variety
1 pound lean ground beef Can substitute with ground turkey or chicken
1.5 cups cooked brown rice Can substitute with quinoa or white rice if desired
2 tablespoons extra-virgin olive oil
1 medium onion (diced)
14.5 ounces diced tomatoes (canned) Include the liquid
1 cup shredded cheddar jack cheese Can substitute with pepper jack cheese for spice
to taste garlic, oregano, paprika, salt, and pepper Adjust seasonings as per preference

Preheat your oven to 375°F (190°C).
Cut off the tops of the bell peppers, remove the seeds and white parts.
In a large pan, heat the olive oil over medium heat and sauté the diced onion until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute, then mix in the lean ground beef and cook until browned.
Drain any excess fat.
Stir in the cooked brown rice, diced tomatoes (with liquid), oregano, paprika, salt, and pepper. Cook for 4-5 minutes.
Stuff each bell pepper with the meat and rice mixture and place in a baking dish.

Bake the stuffed peppers for 10-12 minutes until tender, then sprinkle cheese on top.
Return to the oven for another 5-7 minutes until cheese melts.

Store leftovers in an airtight container in the fridge for 3-4 days or freeze before baking for up to 3 months. Thaw in the fridge before baking.