Can I use different colored bell peppers?

Absolutely! Red, yellow, and orange peppers are sweeter than green ones, so feel free to mix and match based on your family's preferences.

What if I don't have brown rice?

White rice works perfectly fine, and so does quinoa or even cauliflower rice for a lower-carb option. The key is using something that's already cooked.

How do I know when the peppers are done?

They should be tender when pierced with a fork but still hold their shape. Don't worry if they're not perfectly uniform - that's part of their homemade charm.

Can I make these in a slow cooker?

Yes! Place them in your slow cooker with a little water in the bottom and cook on low for 4-6 hours until tender.

Classic Stuffed Bell Peppers Recipe

Name: Easy Stuffed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7
Cuisine: American
Ingredients: 2 Tablespoons Extra-virgin Olive Oil (or avocado oil); 1 Medium Onion (diced); 2-3 Garlic Cloves (minced); 1 pound Lean Ground Beef; 1½ Cup Cooked Brown Rice; 14.5 ounces Diced Tomatoes (one can); 1 Tablespoon Tomato Paste; 1 Teaspoon Dried Oregano; 2 teaspoons Paprika; Kosher salt and pepper (to taste); 7 Large Bell Peppers (top and core removed); 1 Cup Shredded Cheddar Jack Cheese; Freshly chopped parsley (for garnish)

Description

These Easy Stuffed Bell Peppers are a hearty and flavorful meal, filled with a savory mix of lean ground beef, brown rice, and tomatoes, topped with melty cheddar jack cheese. Perfect for a wholesome family dinner!

Ingredients

Scale

2 Tablespoons Extra-virgin Olive Oil (or avocado oil)
1 Medium Onion (diced)
2–3 Garlic Cloves (minced)
1 pound Lean Ground Beef
1½ Cup Cooked Brown Rice
14.5 ounces Diced Tomatoes (one can)
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
2 teaspoons Paprika
Kosher salt and pepper (to taste)
7 Large Bell Peppers (top and core removed)
1 Cup Shredded Cheddar Jack Cheese
Freshly chopped parsley (for garnish)

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Instructions

Preheat your oven to 375°F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.
Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softens, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.
Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up meat with a wooden spoon for 5-6 minutes. Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 2 teaspoons Paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.
Stuff each pepper with beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more. Garnish with freshly chopped parsley before serving. Enjoy!

Notes

Use any color bell peppers you prefer; red, yellow, or green all work well. For a spicier kick, try smoked paprika or add a pinch of chili flakes. Leftovers can be refrigerated for up to 3 days.

Nutrition

Serving Size: 7
Calories: 262 kcal
Sugar: 8 g
Sodium: 168 mg
Fat: 9 g
Carbohydrates: 23 g
Fiber: 5 g
Protein: 21 g