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This hearty stuffed bell peppers recipe transforms ordinary peppers into a complete meal packed with savory ground beef, fluffy brown rice, and melty cheese. It's a versatile dish that's become my family's go-to dinner when we need something satisfying yet wholesome on busy weeknights.
I started making these stuffed peppers years ago when looking for ways to incorporate more vegetables into our meals. My children, who were initially skeptical of the bell pepper "bowls," now request this dish regularly and even help with the stuffing process.
Ingredients
- Extra virgin olive oil: Adds a rich flavor foundation for sautéing the aromatics
- Fresh onion and garlic: Create the aromatic base that makes the filling so flavorful
- Lean ground beef: Provides protein while keeping the dish relatively light look for 90/10 or 93/7 for best results
- Cooked brown rice: Adds hearty texture and nutty flavor while keeping you full longer
- Diced tomatoes and tomato paste: Bring acidity and umami to balance the dish
- Dried oregano: Infuses the filling with classic Mediterranean notes that complement the bell peppers
- Smoked paprika: Delivers a subtle smoky depth that elevates the entire dish
- Bell peppers: Serve as edible vessels that become tender and sweet during baking select firm peppers with flat bottoms for best stability
- Shredded cheese: Creates that irresistible golden crust everyone loves choose a quality cheese that melts well
Step-by-Step Instructions
- Prepare the Peppers:
- Carefully cut the tops off 7 large bell peppers and remove the seeds and membranes. The flat bottom will help them stand upright in your baking dish. Arrange them cut side up so they're ready to be filled with the delicious mixture.
- Create the Aromatic Base:
- Heat olive oil in a large skillet over medium heat until it shimmers. Add diced onion and cook for about 5 minutes until it becomes translucent and soft. Add the minced garlic and cook just until fragrant, about 60 seconds. This aromatic foundation builds incredible flavor for the entire dish.
- Brown the Meat:
- Add ground beef to the onion mixture, breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains, about 5-6 minutes. The meat should be crumbly and browned evenly. Drain excess fat if necessary for a lighter dish.
- Build the Filling:
- Stir in the cooked brown rice, ensuring it's fully incorporated with the meat. Add diced tomatoes with their juice, tomato paste, dried oregano, and smoked paprika. Let the mixture simmer for 4-5 minutes until slightly thickened and the flavors have melded together. The filling should be moist but not soupy.
- Stuff and Bake:
- Generously fill each prepared pepper with the beef and rice mixture, packing it in slightly but not too tightly. Place the stuffed peppers in a baking dish and bake at 375°F for 10-12 minutes until the peppers begin to soften and become tender.
- Add the Cheesy Topping:
- Remove the peppers from the oven and sprinkle shredded cheese evenly over each one, covering the filling completely. Return to the oven for another 5-7 minutes until the cheese is melted, bubbly, and beginning to brown. The contrast between the crispy cheese top and tender pepper creates the perfect texture.
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My absolute favorite part of this recipe is the smoked paprika. I discovered its transformative power when I accidentally used it instead of regular paprika one night. The subtle smokiness it imparts to the filling elevates these peppers from good to extraordinary, and now I never make them without it. My husband claims he can always tell when I've skimped on this ingredient.
Perfect Pairing Ideas
A simple green salad with a light vinaigrette makes the perfect accompaniment to these stuffed peppers. The fresh, crisp greens provide a pleasant contrast to the hearty, warm peppers. For a more substantial meal, consider adding crusty bread to soak up any extra sauce from the peppers. When serving for guests, a light soup starter such as tomato bisque creates an impressive yet effortless multi course experience.
Make Ahead and Storage
These stuffed peppers actually improve in flavor when made ahead of time. You can prepare the entire dish up to the baking stage, then refrigerate for up to 24 hours before baking. Simply add an extra 10 minutes to the baking time if cooking from cold. Leftover stuffed peppers will keep beautifully in the refrigerator for up to 5 days in an airtight container. They also freeze exceptionally well for up to 3 months. I often make a double batch specifically to freeze individual portions for quick lunches or dinners.
Customization Options
The beauty of stuffed peppers lies in their versatility. For a Mediterranean twist, add olives, feta cheese, and a touch of cinnamon to the filling. Going vegetarian? Replace the beef with a mixture of sautéed mushrooms, black beans, and corn for a hearty plant based option. To create a low carb version, substitute the rice with cauliflower rice or simply increase the vegetables in the filling. Spice lovers can add diced jalapeños or a pinch of red pepper flakes to give the dish some heat.
Frequently Asked Questions
- → Can I use a different type of meat?
Yes, you can substitute ground beef with turkey, chicken, or sausage for variety or dietary preferences.
- → Can I make these low-carb?
Absolutely! Swap brown rice with cauliflower rice to create a low-carb version of the stuffed peppers.
- → What cheese works best for stuffed peppers?
A shredded cheddar jack blend works wonderfully, but feel free to use mozzarella, Monterey jack, or any light cheese you prefer.
- → How do I store and reheat stuffed peppers?
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven before serving. You can freeze them for up to 3 months.
- → What side dishes pair well with stuffed peppers?
Stuffed peppers pair well with a simple green salad, garlic bread, or roasted vegetables for a balanced meal.