Easy Stuffed Bell Peppers (Print Version)
# Ingredients:
→ Filling
01 -
2 tablespoons extra-virgin olive oil or avocado oil
02 -
1 medium onion, diced
03 -
2-3 garlic cloves, minced
04 -
1 pound lean ground beef
05 -
1½ cups cooked brown rice
06 -
14.5 ounces diced tomatoes, one can
07 -
1 tablespoon tomato paste
08 -
1 teaspoon dried oregano
09 -
1 tablespoon smoked paprika
10 -
Kosher salt, to taste
11 -
Pepper, to taste
→ Peppers and Topping
12 -
7 large bell peppers, tops and cores removed
13 -
1 cup shredded cheddar jack cheese
14 -
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 rimmed tray.
02 -
Heat 2 tablespoons of oil in a large pan over medium heat. Sauté the diced onion until softened, then add the minced garlic and cook for about 1 minute.
03 -
Add the lean ground beef to the pan and cook until no longer pink, breaking apart the meat with a wooden spoon for 5-6 minutes. 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. Taste and season with kosher salt and pepper as needed.
04 -
Stuff each bell pepper with the beef mixture and bake for approximately 10-12 minutes, or until the peppers are mostly tender.
05 -
Sprinkle shredded cheddar jack cheese evenly over each pepper and bake for an additional 5-7 minutes until the cheese is melted. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
Substitute quinoa or cauliflower rice for a low-carb option. Ground turkey can replace ground beef. Fat-free shredded cheese can be used as a lighter topping.
02 -
Leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or freeze for up to 3 months.