Stuffed Bell Peppers with Ground Beef & Brown Rice

Why You’ll Love This Recipe

This recipe combines wholesome ingredients to create a balanced, satisfying dish packed with protein, fiber, and vegetables. It’s easy to customize, oven-baked to perfection, and offers comforting flavors with a healthy twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 lb lean ground beef

• 1 cup cooked brown rice

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes, drained

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• Salt and pepper, to taste

• 1 cup shredded mozzarella or cheddar cheese (optional)

• 2 tablespoons olive oil

directions

1. Preheat oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until softened, about 3-4 minutes.

3. Add ground beef, breaking it apart, and cook until browned and cooked through. Drain excess fat.

4. Stir in cooked brown rice, diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.

5. Stuff each bell pepper with the beef and rice mixture, pressing gently to pack filling. Place peppers upright in a baking dish.

6. If using, sprinkle cheese on top of each stuffed pepper.

7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.

8. Let cool slightly before serving.

Servings and timing

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

• Use ground turkey, chicken, or plant-based meat instead of beef.

• Add chopped spinach, mushrooms, or zucchini to the filling for extra veggies.

• Substitute brown rice with quinoa or cauliflower rice for a low-carb option.

• Top with Parmesan cheese or sprinkle fresh herbs like parsley or basil.

• Use different cheese varieties like pepper jack for a spicy kick.

storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Can I prepare stuffed peppers ahead?

Yes, assemble and refrigerate before baking; add extra baking time if cooking from cold.

Are these peppers gluten-free?

Yes, naturally gluten-free.

Can I freeze stuffed peppers?

Yes, freeze cooked stuffed peppers for up to 3 months; thaw before reheating.

How do I keep peppers from getting soggy?

Avoid overcooking and bake uncovered for the last 10-15 minutes.

Can I use canned peppers?

Fresh peppers are preferred for texture and flavor.

How spicy is this recipe?

Mild; add chili powder or hot sauce for heat.

Can I make this vegan?

Use plant-based meat and dairy-free cheese alternatives.

Can I use other types of cheese?

Yes, mozzarella, cheddar, or feta all work well.

How do I prevent filling from falling out?

Pack filling tightly and use peppers with sturdy walls.

Can I use frozen peppers?

Fresh peppers are best; thaw and drain frozen peppers if using.

Conclusion

Stuffed Bell Peppers with Ground Beef & Brown Rice are a wholesome, flavorful meal that’s easy to prepare and packed with nutritious ingredients. Perfect for family dinners or meal prep, these stuffed peppers offer comforting, classic flavors in a healthy, satisfying package.

Stuffed Bell Peppers with Ground Beef & Brown Rice

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Stuffed Bell Peppers with Ground Beef & Brown Rice are a hearty, nutritious, and flavorful meal featuring tender bell peppers filled with a savory mixture of ground beef, brown rice, tomatoes, and spices. This classic dish is perfect for family dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 4 large bell peppers (any color), tops cut off and seeds removed
   
   1 lb lean ground beef
   
   1 cup cooked brown rice
   
   1 small onion, diced
   
   2 cloves garlic, minced
   
   1 can (14 oz) diced tomatoes, drained
   
   1 teaspoon dried oregano
   
   1 teaspoon ground cumin
   
   Salt and pepper, to taste
   
   1 cup shredded mozzarella or cheddar cheese (optional)
   
   2 tablespoons olive oil

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Instructions

Preheat oven to 375°F (190°C).

1. In a skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until softened, about 3-4 minutes.
2. Add ground beef, breaking it apart, and cook until browned and cooked through. Drain excess fat.
3. Stir in cooked brown rice, diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
4. Stuff each bell pepper with the beef and rice mixture, pressing gently to pack filling. Place peppers upright in a baking dish.
5. If using, sprinkle cheese on top of each stuffed pepper.
6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.
7. Let cool slightly before serving.

Notes

1. Use ground turkey, chicken, or plant-based meat instead of beef.
2. Add chopped spinach, mushrooms, or zucchini to the filling for extra veggies.
3. Substitute brown rice with quinoa or cauliflower rice for a low-carb option.
4. Top with Parmesan cheese or sprinkle fresh herbs like parsley or basil.
5. Use different cheese varieties like pepper jack for a spicy kick.
6. Store leftovers in airtight containers in the refrigerator for up to 3 days.
7. Reheat in the oven or microwave until warmed through.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: Approx. 450 kcal
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 85 mg