Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7 large bell peppers, tops removed and cores hollowed out
02 -
2 tablespoons extra-virgin olive oil or avocado oil
03 -
1 medium onion, diced
04 -
2-3 garlic cloves, minced
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1 pound lean ground beef
06 -
1½ cups cooked brown rice
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1 can (14.5 ounces) diced tomatoes
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1 tablespoon tomato paste
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1 teaspoon dried oregano
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1 tablespoon smoked paprika (or 2 teaspoons for milder flavor)
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Kosher salt and freshly ground black pepper, to taste
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1 cup shredded cheddar jack cheese
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Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the cores and seeds. Place the hollowed-out peppers cut side up in a baking dish or on a rimmed baking sheet. The dish should be deep enough to keep the peppers upright during baking.
02 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for about 1 minute more, stirring frequently to prevent burning.
03 -
Add the ground beef to the skillet with the onions and garlic. Break up the meat with a wooden spoon and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
04 -
Stir in the cooked brown rice, diced tomatoes (with their juice), tomato paste, dried oregano, and smoked paprika. Mix well to combine all ingredients. Cook for about 4-5 minutes, stirring occasionally, until the sauce is slightly reduced and thickened. Taste and season with salt and pepper as needed.
05 -
Using a spoon, fill each hollowed-out bell pepper with the beef and rice mixture. Pack the filling in gently but don't press too firmly. The peppers should be filled completely to the top.
06 -
Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, until the peppers begin to soften and become slightly tender but still hold their shape.
07 -
Remove the baking dish from the oven and sprinkle the shredded cheddar jack cheese evenly over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is completely melted and starting to bubble and turn golden at the edges.
08 -
Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving. Enjoy while hot!
# Notes:
01 -
For a low-carb version, substitute cauliflower rice for the brown rice.
02 -
This recipe works great with ground turkey, chicken, or plant-based meat alternatives.
03 -
For a vegetarian version, replace the meat with 2 cups of cooked lentils or a 15 oz can of black beans (drained and rinsed).
04 -
These stuffed peppers freeze beautifully for up to 3 months, making them perfect for meal prep.