Easy Stuffed Bell Peppers With Ground Beef And Brown Rice Recipe

I’ve always had a soft spot for stuffed bell peppers. Growing up, my mom made them regularly as a go-to weeknight meal, and something about that colorful medley of roasted peppers filled with savory goodness has stuck with me. Now, as an adult (and a home cook who sometimes over-commits on weeknight dinners), I’ve found that stuffed bell peppers are still the perfect blend of comforting and practical. This recipe, using ground beef and brown rice, keeps things hearty yet light, and you’ll love how easy it is to pull together.

What makes this recipe a real game-changer? It’s quick, adaptable, and ideal for any cook, whether you’re new to the kitchen or a seasoned pro. Plus, with ingredients you probably already have on hand (looking at you, rice and ground beef), this dish is a wonderful solution for busy nights. Trust me, once you try these easy stuffed bell peppers, you’ll be adding them to your regular rotation.

this RECIPE

A stuffed pepper moment: a personal story 🌶️

I remember one particularly hectic week when I had overbooked myself with work, social events, and everything in between. By Thursday, I was practically running on fumes and seriously contemplating ordering takeout…again. But then I saw the peppers in my fridge, sitting there like they were just waiting for a chance to shine. I quickly threw together this stuffed bell pepper recipe with some leftover brown rice and ground beef, and let me tell you—it was like a little miracle in a baking dish. The smells alone were enough to lift my spirits. The best part? I had enough for leftovers, which made Friday feel a little less overwhelming. It’s the little victories, right?

Stuffed bell peppers: a brief origin story

Stuffed peppers are a globally beloved dish, showing up in cuisines across the world—from Greek gemista to Mexican chiles rellenos. This American version, with its hearty filling of ground beef and rice, likely evolved as an easy, comforting way to use up pantry staples. Traditionally, they’re made with white rice, but I prefer brown rice for that nutty flavor and extra fiber. Over time, the stuffed pepper has become a family favorite, and for good reason: it’s adaptable, easy, and oh-so-satisfying.

Let’s talk ingredients: what makes these peppers pop

• Bell peppers: These are the stars of the show. I love using a mix of red, yellow, and orange peppers for a sweet flavor and vibrant presentation. If you’re out of bell peppers, try poblano peppers for a bit of heat, or even zucchini as a low-carb alternative.
• Lean ground beef: Ground beef is the protein anchor here, but you could swap it for ground turkey or even a plant-based meat substitute if you’re going for a lighter or meatless version. Pro-tip: Choose lean beef (about 90%) to avoid excess grease in the filling.
• Brown rice: Brown rice adds a slight chewiness and is a healthy whole grain, but you could easily sub in quinoa, farro, or even cauliflower rice if you’re watching carbs.
• Diced tomatoes and tomato paste: These bring moisture and acidity to balance the richness of the beef and rice. If you don’t have tomato paste, feel free to substitute with a splash of tomato sauce.
• Smoked paprika: This is the secret ingredient! It gives the dish a subtle smokiness that makes it feel like you’ve spent hours roasting over an open fire. If you don’t have it on hand, regular paprika or even a dash of cumin will do.

Kitchen gear you’ll need (and what you can skip)

• Large skillet: You’ll use this to cook the filling, so go for a heavy-bottomed one if you can. It helps with even heat distribution.
• Baking dish: A simple 9×13-inch baking dish or a rimmed baking tray will do the trick. If you’re in a pinch, I’ve even used a cast iron skillet for both sautéing and baking—fewer dishes, and it works like a charm!
• Sharp knife: Cutting the tops off bell peppers can be tricky if your knife isn’t sharp, so make sure you’ve got a good one to avoid slipping.
• Wooden spoon: For breaking up the ground beef in the pan, though a spatula would work too. (I’ve learned the hard way that metal spoons can scratch up your pan!)

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat the oven and prep the peppers: Start by preheating your oven to 375°F. While it’s heating up, cut the tops off your bell peppers and scoop out the seeds. Place them cut side up in a baking dish or tray. I like to drizzle them with a bit of olive oil at this stage so they get a nice, roasted flavor while baking.
2. Sauté the onion and garlic: Heat the olive oil in your large skillet over medium heat. Once hot, toss in the diced onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Keep the heat low here—garlic can burn fast!
3. Cook the beef: Add the ground beef, breaking it up as it cooks. This usually takes about 5-6 minutes. Once the beef is no longer pink, drain any excess fat if needed (especially if you’re not using lean beef).
4. Mix in the rice and tomatoes: Stir in the cooked brown rice, diced tomatoes (with their juice!), tomato paste, oregano, and smoked paprika. Let everything simmer together for about 4-5 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
5. Stuff the peppers: Fill each pepper generously with the beef and rice mixture. They’ll be heaping, and that’s okay—stuffing them full is part of the fun.
6. Bake: Bake the peppers for about 10-12 minutes, until they’re just starting to soften but still hold their shape.
7. Add cheese and finish baking: Sprinkle shredded Cheddar Jack cheese on top of each pepper and bake for another 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish and serve: Once out of the oven, sprinkle with freshly chopped parsley for a pop of color and fresh flavor. And just like that, dinner’s ready!

Variations and adaptations

• Vegetarian version: Swap out the ground beef for a mix of mushrooms and lentils. Sauté the mushrooms until they release their liquid, then follow the recipe as usual. Trust me, the umami flavors will make you forget there’s no meat.
• Low-carb option: Use cauliflower rice instead of brown rice to cut down on carbs, or even skip the rice altogether and add in more veggies like zucchini or spinach.
• Spicy twist: If you like things spicy, toss in some red pepper flakes or chopped jalapeños with the beef mixture. You could also use pepper jack cheese instead of cheddar for extra kick.
• Italian-inspired: Swap the smoked paprika for basil and oregano, and use mozzarella instead of Cheddar Jack for a more Italian flair. A few slices of pepperoni or some Italian sausage in the mix wouldn’t hurt either!

How to serve it up

For a fun presentation, I love serving these stuffed peppers in individual bowls with a drizzle of sour cream or Greek yogurt on top. It adds a nice cool contrast to the warm filling. You could also sprinkle some extra parsley or a little hot sauce if you’re feeling adventurous. As for sides, a light green salad or roasted vegetables pairs perfectly with these hearty peppers. They also go great with some crusty bread to soak up any extra sauce.

Drink pairings

For wine lovers, a medium-bodied red like a Merlot or Zinfandel complements the richness of the ground beef without overpowering the dish. If you’re more of a beer person, try a lager or amber ale—they provide a nice crisp contrast to the stuffed peppers’ savory filling. And if you’re keeping things non-alcoholic, sparkling water with a slice of lemon is always refreshing.

Storing and reheating leftovers

These stuffed bell peppers keep well in the fridge for up to 3 days, making them ideal for meal prepping. To reheat, just pop them in the microwave for 2-3 minutes, or warm them in the oven at 350°F for about 10-15 minutes. If you’re freezing them, be sure to wrap each pepper individually in foil and store them in an airtight container. When ready to eat, thaw in the fridge overnight and then bake at 375°F for 20 minutes.

Adjusting for different serving sizes

This recipe makes about 7 stuffed peppers, but you can easily halve it if you’re cooking for a smaller crowd or double it for a family gathering. If you’re scaling up, just make sure to use a larger baking dish and give the peppers enough space to cook evenly.

Common issues and tips

• Peppers not cooking through: If your peppers are still too firm after the initial bake, cover the baking dish with foil to trap some steam and help them soften.
• Filling too dry: If the filling seems dry, add a little more diced tomato or even a splash of broth when mixing everything together.
• Cheese not melting well: Make sure the peppers are hot enough when you add the cheese. You can even pop them under the broiler for a minute or two to get that perfect melty top.

Ready to try it yourself?

These stuffed bell peppers are packed with flavor, color, and nutrition, and they’re so easy to make that you’ll wonder why you haven’t been making them all along. Whether you’re looking for a comforting weeknight meal or a showstopper dish to serve guests, this recipe delivers. I can’t wait to hear what variations you come up with!

FAQs

1. Can I use white rice instead of brown rice?
Absolutely! White rice works just as well, though brown rice adds a nice chewy texture and extra fiber.

2. How do I make this dish gluten-free?
Good news! This recipe is naturally gluten-free as long as your ingredients (like the diced tomatoes) don’t contain any hidden gluten. Always double-check labels just in case.

3. Can I make these ahead of time?
Yes! You can assemble the stuffed peppers and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re starting from cold.

4. How do I prevent my peppers from getting soggy?
Be sure not to overcook the peppers during the initial bake. You want them to be tender but still have some bite. And don’t skimp on draining the diced tomatoes—excess liquid can make the filling watery.

5. What’s the best way to freeze stuffed peppers?
Once cooled, wrap each pepper tightly in foil and place them in a freezer-safe container. They’ll last for up to 3 months. To reheat, thaw overnight in the fridge and bake as instructed.

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