There’s something magical about the aroma of stuffed bell peppers wafting through the kitchen. Imagine vibrant green, red, or yellow peppers filled to the brim with savory ground beef and brown rice, simmered in a tangy tomato sauce. The colors alone could cheer anyone up, and who wouldn’t want to dig into this hearty, delicious dish? Just thinking about it makes my mouth water. For more inspiration, check out this Buffalo chicken stuffed peppers recipe.

Now let me share a little secret: these stuffed bell peppers are not just a meal; they are an experience. Picture this: a cozy family dinner where everyone gathers around the table, and as you cut into those beautifully roasted peppers, the delightful steam escapes. That moment of pure joy is what cooking is all about—sharing love and laughter over good food.

I once had a friend who claimed he couldn’t cook at all. But after trying my stuffed bell peppers, his family begged him to make them every week!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose firm, fresh bell peppers in various colors for visual appeal and sweetness.
• Ground Beef: Lean ground beef works best; it balances flavor without excess grease.
• Brown Rice: Cooked brown rice adds a nutty flavor and healthy whole grain goodness.
• Diced Tomatoes: Use canned diced tomatoes for convenience; they add moisture and flavor.
• Onion: Fresh chopped onion brings sweetness and depth to your filling.
• Garlic: Minced garlic adds aromatic richness that you can’t resist.
• Cheese: Shredded cheese on top creates a delightful melty layer that completes the dish.
• Spices: Oregano, cumin, salt, and pepper enhance flavors; don’t skimp on seasoning!
• Olive Oil: A drizzle of olive oil helps sauté the veggies perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Peppers: Preheat your oven to 375°F (190°C). Slice the tops off each pepper and remove seeds—think of it as giving them a little haircut!

Sauté the Filling Ingredients: In a skillet over medium heat, warm olive oil before adding chopped onions and minced garlic. Greek Chicken And Orzo Sauté until golden brown and fragrant—about 3-4 minutes will do. Bruschetta Chicken Pasta.

Add Beef and Rice: Toss in the ground beef, breaking it apart with a spoon until it’s browned through. Mix in cooked brown rice along with diced tomatoes—let those flavors mingle like old friends at a reunion.

Season It Up!: Sprinkle in oregano, cumin, salt, and pepper according to your taste preferences. Stir well until everything is combined—it should smell heavenly by now!

Stuff Those Peppers!: Carefully fill each bell pepper with your savory mixture. Pack them tightly but don’t stress if some spills over; that’s just extra love!

Bake Them Deliciously!: Place stuffed peppers upright in a baking dish filled with a splash of water (this keeps them moist). Cover with foil and bake for 30 minutes—then uncover to add cheese on top before returning for another 10 minutes until bubbly.

Now you have an amazing dish that will delight family or guests alike! Enjoy those vibrant stuffed bell peppers bursting with flavor and warmth.

Remember that cooking is as much about enjoying the process as it is about eating!

Perfecting the Cooking Process

Start by cooking the ground beef, then mix in the cooked rice and seasonings before stuffing the peppers. This ensures even flavor distribution and prevents overcooking.

Add Your Touch

Feel free to swap the brown rice for quinoa or couscous. Add some black beans or corn for extra texture and flavor. Creamy Zucchini Corn Chowder Experimenting keeps things exciting!

Storing & Reheating

Store any leftover stuffed peppers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave until heated through.

The first time I made stuffed bell peppers with ground beef, my cousin declared it a “culinary masterpiece.” Who knew a pepper could earn such high praise?

FAQ

Can I use different types of meat for stuffed bell peppers?

Yes, ground turkey, chicken, or even vegetarian options work wonderfully too. Cilantro Lime Chicken Bowls.

How do I know when my stuffed peppers are done?

They should be tender but still hold their shape, usually after 30-35 minutes of baking.

Can I freeze stuffed bell peppers?

Absolutely! Freeze them before baking for easy future meals. Just thaw and bake when ready!

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Stuffed Bell Peppers with Ground Beef and Brown Rice

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• Author: Mery Mack
• Total Time: 55 minutes
• Yield: Serves 4

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Description

Delight your family with these vibrant stuffed bell peppers filled with savory ground beef, hearty brown rice, and a medley of spices. Baked to perfection and topped with gooey cheese, this dish is not only visually appealing but also a comforting meal that brings everyone together. Ideal for busy weeknight dinners, these customizable stuffed peppers will become a favorite in your household!

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Ingredients

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• 4 medium bell peppers (any color)
• 1 lb lean ground beef
• 1 cup cooked brown rice
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tsp olive oil
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off each bell pepper and remove seeds.
2. In a skillet over medium heat, warm olive oil and sauté chopped onions and minced garlic until golden brown (about 3-4 minutes).
3. Add ground beef; cook until browned. Stir in cooked brown rice and diced tomatoes. Season with oregano, cumin, salt, and pepper; mix well.
4. Stuff each bell pepper tightly with the mixture and place upright in a baking dish with a splash of water.
5. Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake for an additional 10 minutes until bubbly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 65mg