A crisp green salad with vinaigrette
Crusty garlic bread (perfect for scooping up any filling that escapes)
Roasted broccoli (already have the oven on, might as well use it!)
Real Talk
Know what’s great about this recipe? It’s pretty forgiving. Peppers looking a bit wrinkly? They’ll still work. Only have white rice? Totally fine. The key is getting that seasoning right and not overcooking the peppers. Nobody likes a mushy pepper!
One Last Tip
Sometimes I’ll make just the filling and keep it in the fridge. Then I can stuff and bake the peppers fresh when I need them. Works like a charm when you’re meal prepping or expecting company.
Easy Stuffed Bell Peppers
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 6
Ingredients
6 large bell peppers
1 pound ground beef (85/15)
1½ cups cooked rice
1 medium onion, diced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
2 tablespoons tomato paste
1½ cups shredded cheddar cheese
2 tablespoons olive oil
1 teaspoon dried oregano
1 tablespoon smoked paprika
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
Preheat oven to 375°F
Cut tops off peppers, remove seeds and membranes
Heat olive oil in large skillet over medium heat
Sauté onions until soft (5 minutes)
Add garlic, cook 1 minute
Add beef, cook until browned (8 minutes)
Stir in rice, tomatoes, paste, and seasonings
Fill peppers with mixture
Top with cheese
Bake 30-35 minutes until peppers are tender and cheese is golden
Nutrition Information
(per serving)
Calories: 385
Protein: 23g
Carbohydrates: 28g
Fat: 18g
Fiber: 4g
Sodium: 390mg
Nutrition values are approximate and will vary based on specific ingredients used.
This recipe was tested multiple times in my kitchen and approved by even the pickiest eaters. Hope your family loves it as much as mine does!
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