Looking for a healthy and delicious weeknight dinner? Try these easy stuffed bell peppers filled with flavorful ground beef, fluffy brown rice, and seasoned tomatoes. Topped with melted cheddar cheese and baked to perfection, this simple recipe is perfect for meal prep or a family dinner. Packed with protein, fiber, and essential nutrients, it’s a satisfying and nutritious option that everyone will love. Ready in under an hour, it’s a great option for quick, wholesome meals.

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Why This Easy Stuffed Bell Peppers Recipe with Fluffy Rice and Tomatoes is the Best

This stuffed bell peppers recipe is a winner for several reasons:

Balanced Flavors: The combination of lean ground beef, fluffy brown rice, and juicy tomatoes creates a hearty filling packed with flavor. The smoked paprika and garlic add a subtle depth that makes each bite savory and satisfying.
Nutrient-Dense: Using lean beef and brown rice keeps this recipe healthy while providing a good balance of protein, fiber, and vitamins from the peppers and tomatoes.
Customizable: You can easily adjust ingredients to suit your preferences or dietary needs (e.g., swapping beef for turkey or using quinoa instead of rice).
Quick and Easy: With minimal prep time and simple steps, this recipe is perfect for busy weeknights. Plus, the ingredients are common pantry staples.

Ingredients for Healthy Stuffed Peppers

Bell Peppers: Packed with vitamins A and C, they act as a flavorful and nutritious vessel for the filling.
Ground Beef: A good source of protein and iron, but you can substitute with ground turkey or chicken for a leaner option.
Brown Rice: Provides fiber and essential nutrients while offering a fluffy texture.
Diced Tomatoes: Adds moisture, flavor, and a boost of antioxidants like lycopene.
Onion and Garlic: These aromatics build a savory foundation for the filling.
Tomato Paste: Concentrated tomato flavor to deepen the dish’s richness.
Smoked Paprika and Oregano: Add smoky warmth and herby notes to enhance the overall flavor.
Shredded Cheese: A topping of melty Cheddar Jack cheese makes these stuffed peppers irresistible.
Fresh Parsley: A pop of freshness and color to finish the dish.

How to Make This Stuffed Peppers Recipe

Prepare the Peppers: Cut the tops off the bell peppers and remove the cores. Set them upright in a baking dish.
Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Sauté the onions until soft, then add the garlic and cook until fragrant.
Cook the Meat: Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Mix the Filling: Stir in cooked brown rice, diced tomatoes, tomato paste, smoked paprika, and oregano. Simmer for a few minutes to allow the flavors to meld. Season with salt and pepper.
Stuff the Peppers: Fill each bell pepper with the beef and rice mixture. Bake in a preheated oven at 375°F for 10-12 minutes until the peppers begin to soften.
Top with Cheese: Sprinkle each stuffed pepper with shredded cheese and return to the oven for 5-7 minutes, until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and serve hot.

Frequently Asked Questions

Can I use a different type of meat?
Yes, you can substitute ground turkey, chicken, or even plant-based ground meat for a lighter or vegetarian version.
Can I use white rice instead of brown rice?
Absolutely! White rice can be substituted for brown rice, or you can use quinoa, couscous, or cauliflower rice for different textures and flavors.
How do I store leftover stuffed peppers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make these stuffed peppers ahead of time?
Yes! You can prepare the stuffed peppers, cover them tightly, and store them in the fridge. When ready to eat, bake as directed, adding a few extra minutes to the cooking time if necessary.

Tips and Substitutions

Swap the Meat: Ground turkey, chicken, or even sausage are great alternatives to ground beef for different flavors or lower-fat options.
Go Vegetarian: For a meatless version, use cooked lentils or black beans instead of meat.
Change the Grains: If you prefer, you can use quinoa, farro, or cauliflower rice for a healthier twist or different texture.
Add More Veggies: Mix in diced zucchini, mushrooms, or spinach to increase the vegetable content in the filling.
Spice it Up: Add red pepper flakes or a splash of hot sauce to the filling if you prefer a little heat.
Cheese Alternatives: Feel free to swap out Cheddar Jack for mozzarella, provolone, or any cheese of your choice.

This stuffed bell peppers recipe offers the flexibility to adapt to your preferences while ensuring a delicious and healthy meal!

Easy Stuffed Bell Peppers with Ground Beef and Brown Rice

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, diced
2-3 garlic cloves, minced
1 pound lean ground beef
1 ½ cups cooked brown rice
1 (14.5 oz) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 tablespoon smoked paprika (optional, for added flavor)
Kosher salt and black pepper, to taste
7 large bell peppers, tops and cores removed
1 cup shredded Cheddar Jack cheese
Fresh parsley, chopped (for garnish)

Directions

Preheat the Oven: Set your oven to 375°F (190°C). Arrange the bell peppers, cut side up, in a baking dish or on a rimmed baking tray.
Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Brown the Meat: Add the ground beef to the skillet, breaking it apart with a wooden spoon as it cooks. Continue cooking for 5-6 minutes until the beef is browned and no longer pink.
Combine Ingredients: Stir in the cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika. Let the mixture simmer for 4-5 minutes until the flavors meld and the sauce reduces slightly. Season with salt and pepper to taste.
Stuff the Peppers: Spoon the beef and rice mixture into the prepared bell peppers. Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, or until the peppers begin to soften.
Add the Cheese: Remove the peppers from the oven, sprinkle each one with shredded Cheddar Jack cheese, and return to the oven for another 5-7 minutes until the cheese is melted and bubbly.
Garnish and Serve: Once done, remove from the oven and garnish with freshly chopped parsley. Serve hot and enjoy!