Description
A quick and easy weeknight dinner featuring bell peppers stuffed with a savory mixture of ground beef, rice, black beans, and cheese. This recipe is pantry-friendly, takes about 45 minutes total, and tastes like comfort food from a family-style Italian restaurant.
Ingredients
- 4 large bell peppers (red, yellow, or orange preferred)
- 1 pound (450g) ground beef (80/20)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup (200g) long-grain white rice, uncooked
- 1 can (15oz) black beans, drained and rinsed
- 1 can (14.5oz) diced tomatoes (fire-roasted preferred)
- 2 tablespoons taco seasoning (or homemade blend)
- 1/2 cup (120ml) beef broth (low-sodium)
- 2 cups (200g) shredded cheddar cheese
- 1/4 cup (60g) sour cream (optional, for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers, cut off tops, and remove seeds and white membranes. Trim a small slice off the bottom if needed so they stand flat.
- Cook rice according to package directions (rinse 1 cup rice with 2 cups water/broth, bring to boil, simmer 18-20 minutes). Set aside.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon (5-7 minutes). Drain excess fat if desired.
- Add diced onion to the beef and cook until soft (2-3 minutes). Add garlic and taco seasoning, stirring for 1 minute until fragrant.
- Reduce heat to low. Add black beans, diced tomatoes with juices, and beef broth. Simmer for 2 minutes.
- Remove from heat and stir in the cooked rice. Adjust seasoning if needed.
- Place peppers upright in a 9×13 inch baking dish. Spoon the beef mixture into each pepper, packing gently but leaving room for cheese.
- Bake for 25-30 minutes until peppers are tender-crisp.
- Remove from oven and top with shredded cheddar cheese. Return to oven for 3-5 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Top with sour cream, cilantro, and lime wedges.
Notes
[‘Use sharp cheddar and shred it yourself for better melting; pre-shredded cheese contains anti-caking agents.’, ‘If using green peppers, microwave for 2-3 minutes first to soften, as they are more bitter and thick.’, ‘Can be assembled up to 24 hours ahead and refrigerated before baking.’, ‘Freezes well: assemble raw, wrap tightly, freeze for up to 3 months, and add 10-15 minutes to baking time if baking from frozen.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper per
- Calories: 480
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 6
- Protein: 32
Keywords: stuffed peppers, ground beef, weeknight dinner, easy recipe, cheesy, family dinner, meal prep