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Beef & Cheese Stuffed Bell Peppers Recipe

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  • Author: Michelle Davis
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

These colorful and hearty stuffed bell peppers are perfect for a cozy family dinner or a casual weekend meal. Filled with savory seasoned beef, rice, and melted cheese, they are both satisfying and visually appealing. This recipe brings comfort food to the next level with its rich flavors and easy preparation, making it a dish everyone will love.

Ingredients

Scale

  • 6 large bell peppers (any color)

  • 1 lb (450g) ground beef

  • 1 cup cooked rice

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup canned diced tomatoes (drained)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon chili powder (optional)

  • 1/2 cup grated cheddar cheese

  • 1/2 cup grated mozzarella cheese

  • 2 tablespoons olive oil

  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  • Preheat the oven to 375°F (190°C). Wash the bell peppers, cut off the tops, and remove seeds and membranes. Lightly brush the peppers with olive oil.

  • Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until soft, about 3–4 minutes.

  • Add ground beef to the skillet and cook until browned, breaking it up with a spatula, about 6–8 minutes.

  • Stir in drained diced tomatoes, salt, black pepper, paprika, oregano, and chili powder (if using). Simmer for 5 minutes to combine flavors.

  • Remove from heat and fold in the cooked rice, mixing well.

  • Spoon the beef and rice mixture into each bell pepper, leaving a little space at the top for cheese. Sprinkle cheddar and mozzarella evenly over each pepper.

  • Arrange stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden.

  • Allow to cool slightly, then garnish with chopped parsley if desired and serve warm.

Notes

  • Large bell peppers work best for stuffing and holding shape.

  • Rice can be substituted with quinoa, couscous, or cauliflower rice for different textures or dietary needs.

  • Make-ahead: Prepare filling up to 24 hours in advance for convenience.

  • Freezing: Assemble unbaked peppers, cover tightly, and freeze for up to 3 months. Bake from frozen, adding extra time as needed.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

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Find it online: https://www.michellebites.com/beef-cheese-stuffed-bell-peppers-recipe/