Stuffed Bell Peppers with Beef & Rice

Serves 4 · 25 min prep · 50 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 36g carbs
• 26g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 4 large bell peppers (mixed colors)
• 1 lb lean ground beef
• 1.5 cups cooked white rice
• 1 medium yellow onion
• 3 garlic cloves
• 1 jalapeño
• 1 can (14.5 oz) 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 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Slice each bell pepper in half lengthwise through the stem, then scoop out seeds and membranes to create sturdy boats. Arrange the halves cut-side up in a 9-by-13-inch baking dish. Brush the insides lightly with olive oil and sprinkle with salt.
2. 2Bake the empty pepper halves for 15 minutes so they begin to soften and release a little moisture. This prevents undercooked peppers later. Remove the dish and carefully pour off any liquid that collected in the bottoms.
3. 3While the peppers pre-bake, heat olive oil in a large skillet over medium heat. Dice the onion and jalapeño and mince the garlic. Sauté the onion and jalapeño for 4 to 5 minutes until translucent and fragrant, then add the garlic and cook 30 seconds more.
4. 4Add the ground beef, breaking it up with a wooden spoon. Season with Italian seasoning, smoked paprika, salt, and black pepper. Cook until the beef is browned and no pink remains, about 6 to 8 minutes. Drain excess fat if needed.
5. 5Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes and simmer 3 to 4 minutes until the mixture thickens and looks saucy rather than watery. Fold in the cooked rice until everything is evenly combined and heated through. Taste and adjust seasoning.
6. 6Spoon the beef-and-rice filling generously into each pre-baked pepper half, mounding it slightly. Sprinkle the tops with mozzarella and cheddar.
7. 7Cover the baking dish loosely with foil and bake at 375°F for 20 minutes. Uncover and bake another 10 to 12 minutes until the cheese is melted, bubbly, and lightly golden and the peppers are tender when pierced with a knife.
8. 8Rest the stuffed peppers for 5 minutes so the filling sets. Garnish with chopped fresh parsley and serve hot as a complete plate-friendly dinner.