Easy Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra-virgin olive oil or avocado oil
02 -
1 medium onion, diced
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2-3 garlic cloves, minced
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1 pound lean ground beef
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1½ cups cooked brown rice
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14.5 ounces diced tomatoes, one can
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1 tablespoon tomato paste
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1 teaspoon dried oregano
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1 tablespoon smoked paprika
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Kosher salt and pepper, to taste
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7 large bell peppers, tops and cores removed
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1 cup shredded cheddar jack cheese
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Freshly chopped parsley, for garnish
# Instructions:
01 -
Preheat your oven to 375°F and place the 7 large bell peppers cut side up into a baking dish or a rimmed tray.
02 -
Heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Sauté the diced onion until it softens, then add the minced garlic and cook for about 1 minute more.
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Add 1 pound of lean ground beef to the pan and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
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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. Season with Kosher salt and pepper to taste.
05 -
Fill each bell pepper with the prepared beef mixture and bake for about 10-12 minutes or until the peppers are mostly tender.
06 -
Sprinkle shredded cheddar jack cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For additional flavor, you can use quinoa instead of brown rice, or cauliflower rice for a low-carb option.
02 -
If you prefer, ground turkey can replace the ground beef. Adjust seasoning to taste.
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Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
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To reheat, use a microwave-safe dish and heat until warmed through.