Stuffed Bell Peppers with Beef & Rice

Serves 4 · 25 min prep · 55 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 38g carbs
• 26g fat
• 6g fiber

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Ingredients

• 4 large bell peppers (mixed colors)
• 1 lb ground beef (85% lean)
• 1.5 cups cooked white rice
• 1 medium yellow onion
• 3 garlic cloves
• 1 poblano pepper
• 1 jalapeño
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• 1 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 2 tbsp olive oil
• 1.5 tsp Italian seasoning
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Slice the tops off the bell peppers and remove seeds and membranes. If needed, trim a thin slice from the bottoms so they stand upright in a baking dish without tipping.
2. 2Finely dice the onion, mince the garlic, and dice the poblano and jalapeño (remove most jalapeño seeds for balanced heat). Reserve any usable flesh from the pepper tops and chop it as well.
3. 3Heat olive oil in a large skillet over medium heat. Add the onion, poblano, jalapeño, and chopped pepper tops; cook 4 to 5 minutes until softened and fragrant. Stir in the garlic for 30 seconds until aromatic.
4. 4Add the ground beef, breaking it up with a wooden spoon. Cook 6 to 8 minutes until no pink remains and the edges begin to brown. Drain excess fat if needed.
5. 5Stir in tomato paste, crushed tomatoes, Italian seasoning, smoked paprika, salt, and black pepper. Simmer 3 to 4 minutes until the mixture thickens slightly and coats the beef.
6. 6Remove from heat and fold in the cooked rice and half of the mozzarella until everything is evenly combined and the filling looks moist but not soupy.
7. 7Arrange the hollowed peppers upright in a lightly oiled 9x13-inch baking dish. Pack each pepper generously with the beef-and-rice filling, mounding it slightly above the rim.
8. 8Top each stuffed pepper with the remaining mozzarella and all of the cheddar. Pour a splash of water into the bottom of the dish to create steam.
9. 9Cover loosely with foil and bake 30 minutes. Uncover and bake another 15 to 20 minutes until the peppers are fork-tender, the cheese is bubbly and golden, and the filling is hot throughout.
10. 10Rest 5 minutes so the filling sets. Sprinkle with chopped parsley and serve hot as a complete colorful dinner plate.