Description
Cheesy and savory, easy Stuffed Bell Peppers are made with flavorful ground beef and fluffy brown rice for a healthy recipe! These stuffed bell peppers are the best because they can be made with either lean ground beef, sausage, turkey, chicken, or vegetarian ingredients.
Ingredients
2 Tablespoons Extra-virgin Olive Oil, or avocado oil
1 Medium Onion, diced
2–3 Garlic Cloves, minced
1 pound Lean Ground Beef
1½ Cup Cooked Brown Rice
14.5 ounces Diced Tomatoes, one can
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
1 Tablespoon Smoked Paprika
Kosher salt and pepper, to taste
7 Large Bell Peppers, top and core removed
1 Cup Shredded Cheddar Jack Cheese
Freshly chopped parsley, for garnish
Instructions
Preheat your oven to 375°F and place the 7 Large Bell Peppers cut side up into a baking dish or a rimmed tray.
Heat 2 Tablespoons Extra-virgin Olive Oil in a large pan over medium heat. Sauté 1 Medium Onion (diced) until softened, then stir in 2-3 Garlic Cloves (minced) and cook for about 1 minute more.
Add 1 pound Lean Ground Beef and cook until no longer pink, breaking up the meat with a wooden spoon for 5-6 minutes.
Stir in 1½ Cup Cooked Brown Rice, 14.5 ounces Diced Tomatoes, 1 Tablespoon Tomato Paste, 1 Teaspoon Dried Oregano, and 1 Tablespoon Smoked Paprika.
Cook until the sauce is slightly reduced, about 4-5 minutes. Taste and season with Kosher salt and pepper as needed.
Stuff each pepper with the beef mixture and bake until the peppers are mostly tender, about 10-12 minutes.
Sprinkle with 1 Cup Shredded Cheddar Jack Cheese evenly over each pepper and bake for 5-7 minutes more.
Garnish with freshly chopped parsley before serving. Enjoy!
Notes
Use quinoa instead of rice for a different texture.
For a low-carb option, use cauliflower rice.
Reduce the smoked paprika to 2 teaspoons if the flavor is too strong.
Substitute ground turkey for ground beef if desired.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave before serving. You can freeze them for up to 3 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 262 kcal
- Sugar: 8g
- Sodium: 168mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 44mg