Description
A foolproof, beginner-friendly stuffed bell pepper recipe using ground beef, pre-cooked rice, and a simple tomato sauce. This dish is hearty, customizable, and requires minimal cleanup with just one skillet and one baking dish.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds/membranes removed
- 1 lb (450g) ground beef (80/20 fat ratio preferred)
- 1 cup (200g) uncooked long-grain white rice
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup (115g) sharp cheddar cheese, shredded
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (optional, if using lean beef)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the rice according to package instructions (usually 1 cup rice to 2 cups water, simmered for 15-18 minutes). Fluff with a fork and set aside.
- Heat a large skillet over medium-high heat. Add ground beef and diced onion. Break up the meat and cook for 5-6 minutes until beef is browned and onions are translucent. Drain excess grease if necessary.
- Stir in minced garlic, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- In a large bowl, combine the cooked rice, beef mixture, half of the diced tomatoes (reserve the rest), and half of the shredded cheese. Mix well and taste for seasoning.
- Place the hollowed bell peppers upright in a 9×13 inch baking dish. If they wobble, slice a tiny bit off the bottom to create a flat base.
- Spoon the filling into the peppers, packing loosely to allow rice to expand.
- Pour the remaining diced tomatoes and their juices over the peppers in the dish.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10-15 minutes until peppers are tender and cheese is bubbly and golden.
Notes
[‘Pre-cooking the rice is crucial to avoid watery or hard centers.’, ‘Draining excess grease from the beef makes the dish lighter and helps spices coat the meat.’, ‘For crispy cheese, uncover the dish earlier during baking.’, ‘Can be made ahead: Assemble up to 24 hours in advance and refrigerate before baking.’, ‘Freezing: Bake without cheese topping, freeze solid, wrap individually, and thaw before reheating and adding cheese.’]
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 25
Keywords: stuffed bell peppers, ground beef recipe, beginner friendly dinner, easy meal prep, comfort food, one skillet recipe