Savory Easy Stuffed Peppers

This hearty stuffed bell pepper recipe has been my go-to dinner solution for busy weeknights when I want something nutritious but impressive. Packed with savory ground beef, fluffy brown rice, and topped with melty cheese, these colorful vessels deliver comfort food appeal with surprising ease.

I first made these stuffed peppers when trying to create a complete meal in one dish that my picky eaters would actually enjoy. The vibrant colors and familiar flavors won everyone over, and now they request them regularly when bell peppers are on sale.

Ingredients

• Extra virgin olive oil: adds a wonderful flavor base that complements the vegetables perfectly
• Onion: creates the aromatic foundation for the filling while adding natural sweetness
• Garlic cloves: essential for depth of flavor, use fresh rather than pre-minced for best results
• Lean ground beef: provides protein and rich flavor, look for 90/10 lean to fat ratio for best texture
• Cooked brown rice: adds hearty texture and nutty flavor while keeping the filling moist
• Diced tomatoes: creates moisture and acidity to balance the dish, choose fire-roasted for extra flavor
• Tomato paste: concentrates the tomato flavor and helps thicken the filling
• Dried oregano: adds classic Mediterranean notes that pair perfectly with beef and tomatoes
• Smoked paprika: the secret ingredient that elevates the entire dish with subtle smokiness
• Bell peppers: select firm peppers with smooth skin and even bottoms so they stand upright
• Shredded cheddar jack cheese: creates the perfect gooey topping, freshly shredded melts better than pre-packaged

Step-by-Step Instructions

Prepare the peppers:

Cut the tops off 7 large bell peppers and remove the cores and seeds completely. Arrange them cut-side up in a baking dish that holds them snugly so they remain upright during baking. Preheat your oven to 375°F to ensure it reaches the proper temperature by the time you need it.

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 translucent and beginning to soften. Stir frequently to prevent browning. Add minced garlic and cook for just 1 minute more until fragrant, being careful not to let it brown or it will become bitter.

Brown the beef:

Add ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook for 5 to 6 minutes, continuing to break up clumps until no pink remains. The fine texture ensures the filling will pack nicely into the peppers.

Build the filling:

Stir in the cooked brown rice, diced tomatoes with their juice, tomato paste, dried oregano, and smoked paprika. Mix thoroughly to ensure even distribution of flavors. Simmer for 4 to 5 minutes until the mixture thickens slightly as excess moisture evaporates. Taste and adjust seasoning with salt and pepper.

Stuff the peppers:

Spoon the beef and rice mixture generously into each prepared bell pepper, filling them completely to the top. Press down gently to eliminate air pockets. Place the stuffed peppers in the preheated oven and bake for 10 to 12 minutes until the peppers begin to soften but still maintain their shape.

Add cheese and finish baking:

Remove the peppers from the oven and sprinkle shredded cheese evenly over each one. Return to the oven for 5 to 7 minutes until the cheese is completely melted and beginning to bubble. The peppers should be tender but not collapsed.

Garnish and serve:

Sprinkle freshly chopped parsley over the peppers just before serving for a bright pop of color and fresh flavor. The vibrant green against the melted cheese makes for a beautiful presentation.

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You Must Know

The smoked paprika is truly the game changer in this recipe. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika. The subtle smoky depth it adds makes these peppers taste like they were cooked over an open flame, even though they come straight from your oven.

Make Ahead Options

These stuffed peppers are perfect for meal planning. You can prepare the entire recipe through the stuffing stage, then refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the initial baking time if cooking from cold. This makes them perfect for prepping on Sunday for a quick Monday dinner just needing to be popped in the oven.

Customizing Your Peppers

The beauty of this recipe lies in its adaptability. For a lighter version, substitute ground turkey or chicken for the beef. Vegetarians can use plant-based crumbles or simply double the rice and add black beans. The cooking process remains the same regardless of your protein choice. You can also experiment with different cheese toppings such as mozzarella for a milder flavor or pepper jack for some heat.

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Serving Suggestions

These stuffed peppers are hearty enough to serve as a complete meal on their own, but they pair beautifully with simple sides. A crisp green salad with vinaigrette provides a nice contrast to the rich filling. For a more substantial meal, serve with garlic bread to soak up any extra juices. In summer months, I love serving these with grilled corn on the cob for a colorful, seasonal dinner.

Troubleshooting Tips

If your peppers won't stand upright, slice a tiny bit off the bottom to create a flat surface, being careful not to cut through to the hollow center. For extra tender peppers, you can parboil them for 3 minutes before stuffing, though I find this step unnecessary for most modern palates that prefer a slight bite to their vegetables.

Pro Tips

Frequently Asked Questions

→ What meat can I use for stuffed peppers?

You can use ground beef, turkey, chicken, sausage, or even vegetarian substitutes like plant-based ground meat.

→ Can I use a different type of rice?

Yes, you can substitute brown rice with white rice, quinoa, or cauliflower rice for a low-carb option.

→ How do I store stuffed bell peppers?

Store leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.

→ Can I make these peppers ahead of time?

Yes, prepare the filling and stuff the peppers in advance. Refrigerate until ready to bake, then bake as directed.

→ What cheese works best for stuffed peppers?

Cheddar jack works great, but you can use mozzarella, provolone, or a light, fat-free cheese as well.