Simple Stuffed Bell Peppers with Beef and Brown Rice
Description
These stuffed bell peppers are a hearty, comforting, and healthy meal that’s perfect for a family dinner or meal prep. Tender bell peppers are filled with a flavorful mixture of lean ground beef, brown rice, tomatoes, and aromatic spices, then baked to perfection. The dish balances protein, fiber, and fresh veggies, making it wholesome and satisfying.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 4 large peppers
Ingredients
For the Peppers:
4 large bell peppers (any color)
1 tablespoon olive oil
For the Filling:
1 pound (450 g) lean ground beef
1 cup cooked brown rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz / 410 g) diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon cumin (optional)
Salt and pepper to taste
½ cup shredded cheddar or mozzarella cheese (optional, for topping)
2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)
Instructions
Preheat the oven:
Preheat your oven to 375°F (190°C).
Prepare the bell peppers:
Cut the tops off the peppers and remove seeds and membranes.
Lightly brush the outside and inside of each pepper with olive oil.
Place peppers upright in a baking dish.
Cook the filling:
In a large skillet, heat 1 tablespoon olive oil over medium heat.
Add the chopped onion and cook until translucent (about 3-4 minutes).
Add the garlic and cook for another 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed.
Stir in diced tomatoes, cooked brown rice, oregano, paprika, cumin (if using), salt, and pepper. Mix well and cook for 2-3 minutes to combine flavors.
Stuff the peppers:
Spoon the beef and rice mixture into each bell pepper, filling them completely.
Optional: Sprinkle shredded cheese on top of each stuffed pepper.
Bake:
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cheese is melted and golden.
Garnish and serve:
Sprinkle fresh parsley or cilantro on top before serving.
Serve hot as a main course.
Frequently Asked Questions (FAQs)
Q1: Can I use white rice instead of brown rice?
Yes, but brown rice is preferred for extra fiber and a nuttier flavor. If using white rice, ensure it’s cooked before mixing.
Q2: Can I make this vegetarian?
Absolutely! Replace ground beef with cooked lentils, quinoa, or plant-based ground meat. Adjust seasoning as needed.
Q3: Can I prepare this in advance?
Yes, you can prepare the filling and peppers ahead of time and store them in the fridge for up to 24 hours before baking.
Q4: Can I freeze stuffed peppers?
Yes, bake the peppers without cheese, cool completely, then freeze in a sealed container. Bake from frozen at 375°F (190°C) for 40-50 minutes.
Q5: How do I know when peppers are done?
The peppers should be tender when pierced with a fork but still hold their shape.
Nutritional Information (per stuffed pepper, without optional cheese)
Nutrient:Amount
Calories:320 kcal
Protein:22 g
Carbohydrates:28 g
Fiber:5 g
Sugars:6 g
Fat:12 g
Saturated Fat:4 g
Cholesterol:55 mg
Sodium:320 mg
Vitamin A:150% DV
Vitamin C:180% DV
Iron:20% DV