Cheesy Stuffed Bell Peppers

This hearty stuffed bell pepper recipe transforms simple ingredients into a comforting, complete meal. The colorful peppers serve as edible vessels for a savory filling of seasoned ground beef, rice, and melty cheese that will satisfy the whole family while adding a nutritious punch to your dinner table.

I first made these stuffed peppers when looking for a way to use up leftover rice and ground beef. My family was immediately hooked, and now they request these colorful dinner packages at least twice a month. The way the cheese melts into every bite makes even vegetable skeptics clean their plates.

Ingredients

• Extra virgin olive oil or avocado oil: Adds richness without overpowering the other ingredients
• Medium onion: Creates the aromatic foundation for the filling
• Garlic cloves: Bring essential flavor depth — always use fresh for best results
• Lean ground beef: Provides protein and hearty texture — look for 90/10 for best flavor without excess fat
• Cooked brown rice: Adds satisfying texture and helps stretch the filling
• Diced tomatoes: Contribute moisture and acidity for balance
• Tomato paste: Intensifies the savory flavor with concentrated umami
• Dried oregano: Infuses Mediterranean warmth throughout the dish
• Smoked paprika: Delivers subtle smokiness that elevates the entire filling
• Bell peppers: Should be firm with smooth skin and vibrant color for best results
• Cheddar jack cheese: Creates the perfect gooey topping that browns beautifully
• Fresh parsley: Adds a bright finish that cuts through the richness

Step-by-Step Instructions

Prepare the Peppers:

Preheat your oven to 375°F. Cut the tops off each bell pepper and carefully remove the cores and seeds. Stand them upright in a baking dish where they fit snugly but not too tightly. This positioning helps them maintain their shape during cooking.

Create the Aromatics Base:

Heat your oil in a large skillet over medium heat until it shimmers. Add the diced onion and cook for about 4 minutes until they become translucent and soft. This patient cooking develops sweetness that will carry through the entire dish.

Incorporate the Garlic:

Add the minced garlic to the softened onions and stir continuously for one minute. Be careful not to let the garlic brown or burn as this will create bitterness. You want that fragrant aroma to bloom without any bitter notes.

Cook the Ground Beef:

Add the ground beef to the pan, breaking it apart with a wooden spoon into small crumbles. Cook for 5 to 6 minutes, continuing to break up any larger chunks until no pink remains. The fine texture ensures even distribution throughout the filling.

Combine All Filling Ingredients:

Stir in the cooked brown rice, ensuring it gets well incorporated with the meat mixture. Add the diced tomatoes with their juice, tomato paste, dried oregano, and smoked paprika. Mix thoroughly so all components are evenly distributed throughout the filling.

Simmer and Season:

Allow the mixture to simmer for 4 to 5 minutes, letting the flavors meld and some of the liquid reduce. This concentration intensifies the flavor. Season with salt and pepper according to your taste preference, remembering the cheese will add some saltiness later.

Fill the Peppers:

Spoon the hot filling generously into each prepared bell pepper, packing it in gently but not too firmly. Fill them all the way to the top, allowing a slight mound over each pepper. This ensures hearty portions in each serving.

Initial Bake:

Place the filled peppers in the preheated oven and bake for 10 to 12 minutes. This initial cooking softens the peppers while allowing the flavors to begin melding together. The peppers should be tender but still hold their shape.

Add Cheese Topping:

Remove the baking dish and sprinkle the shredded cheese evenly over each stuffed pepper. Be generous with the cheese, allowing it to blanket the tops completely for that perfect melty finish.

Final Baking:

Return the peppers to the oven for another 5 to 7 minutes, until the cheese is fully melted and beginning to bubble and brown in spots. This creates that irresistible golden cheese crust everyone loves.

Garnish and Serve:

Sprinkle freshly chopped parsley over the finished peppers just before serving. This adds bright color contrast and a fresh flavor note that balances the rich filling.

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My absolute favorite part of this recipe is the contrast between the slightly sweet, tender bell peppers and the savory filling inside. I remember watching my grandmother make a similar version when I was young. She would always let me sprinkle the cheese on top, and I inevitably added extra to my own pepper.

Make-Ahead Options

These stuffed peppers are perfect for meal prep. You can prepare the entire recipe up to the point of baking, then cover and refrigerate for up to two days. When ready to serve, simply add about 10 minutes to the initial baking time since you'll be starting with cold peppers. This makes them ideal for busy weeknights when you need dinner ready quickly but want something homemade and nutritious.

Vegetarian Variation

For a meatless version, replace the ground beef with a 15-ounce can of black beans or a cup of cooked lentils. Add an extra teaspoon of smoked paprika and a half teaspoon of ground cumin to enhance the flavor profile. The texture remains satisfying while the protein content stays high. I've served these to mixed groups of meat-eaters and vegetarians with equal success, often preparing half of each variation.

Choosing the Best Peppers

Select bell peppers that can stand upright on their own for the most attractive presentation. Look for peppers with four bumps on the bottom rather than three, as these tend to stand more stably. While any color works wonderfully, red and orange peppers offer a sweeter flavor that complements the savory filling beautifully. Green peppers provide a more pronounced pepper flavor and are typically less expensive if budget is a concern.

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This recipe strikes the perfect balance of comfort and nutrition while being incredibly easy to customize.

Frequently Asked Questions

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers up to 24 hours in advance. Keep them refrigerated and add an extra 5-10 minutes to the baking time when cooking from cold.

→ What can I substitute for ground beef?

Ground turkey, chicken, plant-based meat alternatives, or a mixture of cooked lentils and mushrooms work well as substitutes for the ground beef.

→ Can I freeze stuffed bell peppers?

Yes, they freeze well. Prepare them completely except for the cheese topping, then freeze. When ready to eat, thaw overnight in the refrigerator, bake until heated through, and add cheese for the last few minutes.

→ What side dishes pair well with stuffed peppers?

A simple green salad, garlic bread, roasted vegetables, or a light soup make excellent companions to these stuffed peppers.

→ How do I know when the bell peppers are done cooking?

The peppers should be tender when pierced with a fork but still hold their shape. The filling should be hot throughout and the cheese fully melted and slightly golden.

→ Can I use different colored bell peppers?

Absolutely! Red, yellow, orange, and green peppers all work beautifully. Red, yellow and orange peppers tend to be sweeter, while green peppers have a slightly more bitter flavor.