Description
Enjoy these savory beef and rice stuffed peppers, a comforting and colorful dish perfect for family dinners. This recipe is easy to make and highly customizable.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 can (14 oz) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 large bell peppers
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (204°C). Cut the tops off the bell peppers, remove seeds, and rinse.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (3-5 minutes).
- Add garlic and tomato paste, cook until fragrant (about 2 minutes).
- Add ground beef and cook until browned (5-7 minutes). Drain excess fat.
- Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Cook for a few minutes until heated through.
- Fill the prepared bell peppers with the beef and rice mixture.
- Top each pepper with shredded cheese. Cover with foil.
- Bake for 30 minutes until peppers are tender.
- Uncover and bake for an additional 10 minutes until cheese is bubbly and golden brown.
- Garnish with fresh parsley and serve warm.
Notes
- For a low-carb option, substitute cauliflower rice for white or brown rice.
- You can use ground turkey instead of ground beef.
- Serve with a dollop of sour cream for extra creaminess.
- Bell peppers can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg