Description

A comforting and kid-friendly recipe featuring tender bell peppers stuffed with juicy, seasoned ground beef and rice, topped with melty cheddar cheese. Perfect for quick weeknight dinners with minimal cleanup.

Ingredients

Scale

6 large bell peppers (about 900g)
1 pound (450g) ground beef (80% lean)
1 medium onion (about 150g), finely chopped
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons (30g) tomato paste
1 cup (190g) cooked rice
1 teaspoon Italian seasoning
Salt and pepper to taste
1½ cups (170g) shredded cheddar cheese
1 tablespoon (15ml) olive oil

Instructions

Prep the Peppers: Slice the tops off the bell peppers and scoop out the seeds and membranes. Rinse under cold water and set upside down on a paper towel to drain.
Cook the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute, stirring often.
Brown the Beef: Add ground beef to the skillet with onions and garlic. Break it up and cook until no longer pink and starting to brown, about 5-6 minutes. Drain excess fat if needed.
Build the Filling: Stir in tomato paste, Italian seasoning, salt, and pepper. Cook for 2 minutes. Add cooked rice and mix well. If filling looks dry, add a tablespoon of water or broth.
Stuff the Peppers: Spoon the beef and rice mixture evenly into each pepper cavity. Pack gently without overfilling.
Top with Cheese and Bake: Sprinkle shredded cheddar cheese over the stuffed peppers. Place upright in a baking dish, cover loosely with foil, and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 5 minutes until cheese is bubbly and golden.

Notes

Drain peppers well after washing to avoid sogginess. Use 80% lean ground beef for best flavor and juiciness. Do not overstuff peppers to prevent filling spillover. Cover peppers with foil during baking to trap steam, removing foil at the end for golden cheese. Leftover filling reheats well with a splash of broth. For dairy-free, omit cheese or use plant-based alternatives. For gluten-free, ensure tomato paste and seasonings contain no gluten.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed bell pepper
Calories: 350 kcal
Sugar: 6g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg

Keywords: stuffed bell peppers, ground beef, cheesy stuffed peppers, weeknight dinner, easy dinner, comfort food, one-pan meal