Name: Stuffed Bell Peppers with Ground Beef and Brown Rice
Ingredients: 2 Tablespoons Extra-virgin Olive Oil; 1 Medium Onion, diced; 2-3 Garlic Cloves, minced; 1 pound Lean Ground Beef; 1½ Cup Cooked Brown Rice; 1 14.5 ounces Can Diced Tomatoes; 1 Tablespoon Tomato Paste; 1 Teaspoon Dried Oregano; 1 Tablespoon Smoked Paprika, see notes; Kosher salt and pepper, to taste; 7 Large Bell Peppers, top and core removed; 1 Cup Shredded Cheddar Jack Cheese; Freshly chopped parsley, for garnish

Description

Stuffed bell peppers are a delicious and nutritious dish that combines the natural sweetness and crunch of bell peppers with a savory filling. This filling typically includes a mix of ground meat, rice, vegetables, and spices, all topped with melted cheese. Perfect for a family dinner or meal prepping, this recipe is versatile and can be easily adapted to suit various dietary needs, including vegetarian, vegan, and low-carb options.

Ingredients

Scale

2 Tablespoons Extra-virgin Olive Oil
1 Medium Onion, diced
2–3 Garlic Cloves, minced
1 pound Lean Ground Beef
1½ Cup Cooked Brown Rice
1 14.5 ounces Can Diced Tomatoes
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
1 Tablespoon Smoked Paprika, see notes
Kosher salt and pepper, to taste
7 Large Bell Peppers, top and core removed
1 Cup Shredded Cheddar Jack Cheese
Freshly chopped parsley, for garnish

Instructions

Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!

Notes

Make Ahead: You can prepare the peppers and filling ahead of time. Store them in the refrigerator for up to 24 hours before baking.
Freezing: Freeze the stuffed, unbaked peppers on a baking sheet. Once solid, transfer them to a freezer-safe container. Thaw in the refrigerator overnight before baking.
Variations: For a vegetarian version, substitute the meat with beans, quinoa, or tofu. For a low-carb option, use cauliflower rice instead of regular rice.