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Stuffed Peppers · Beef and Rice

Cheesy Beef and Rice Stuffed Peppers

Bell pepper halves filled with seasoned ground beef, rice and tomatoes, baked until tender and topped with melted cheese. A great way to use leftover rice.

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Prep
20 min
Cook
50 min
Total
1 hr 10 min
Serves
4
Level
Easy

Ingredients

  • 4 large bell peppers, any color, halved through the stem and seeded
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 lb ground beef, 85% lean
  • 3 cloves garlic, minced
  • 1 tsp italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 can diced tomatoes, 14.5 oz, with juices
  • 1 ½ cups cooked rice
  • 1 ½ cups shredded cheddar or monterey jack cheese, divided
  • ½ cup tomato sauce
  • 2 tbsp fresh parsley, chopped (optional)

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oven to 375°F. Arrange the pepper halves cut side up in a 9x13 baking dish.
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook until soft.
  3. Add the beef and turn the heat to medium-high, breaking the meat into small crumbles with a wooden spoon.
  4. Cook until no pink remains and the beef reaches 160°F (71°C). Spoon off any extra fat.
  5. Stir in the garlic, Italian seasoning, smoked paprika, salt and pepper and cook until fragrant.
  6. Add the diced tomatoes with their juices and simmer until most of the liquid cooks off.
  7. Take the pan off the heat and stir in the rice and 1/2 cup of the cheese.
  8. Pack the filling into the pepper halves, mounding it on top.
  9. Pour the tomato sauce into the bottom of the dish around the peppers and cover the dish tightly with foil.
  10. Bake covered until the peppers are tender when pierced with a knife.
  11. Uncover, sprinkle the remaining cheese over the peppers and bake until melted and bubbly.
  12. Sprinkle with parsley and serve.

Tip: Use leftover rice or a microwave pouch to save time.

Tip: Ground turkey works too; cook it to 165°F.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Reheat covered in a 350°F oven or the microwave until hot in the center (165°F).

Make ahead: Stuff the peppers, cover and refrigerate up to 1 day. Add 10 minutes to the covered bake.

Estimated nutrition per serving: 650 calories · protein 34 g · carbohydrates 37 g · fiber 7 g · sugars 12 g · fat 41 g (saturated 17 g) · sodium 1,060 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.