Stuffed Peppers with Rice and Beef
Stuffed peppers with rice and beef are a delightful combination of vibrant colors and savory flavors, making them an irresistible dish for any occasion. These tender bell peppers cradle a delicious filling of seasoned ground beef, fluffy rice, and aromatic spices, creating a satisfying meal that pleases both family and friends. Perfect for weeknight dinners or festive gatherings, these stuffed peppers are sure to impress, leaving everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb lean ground beef
- 2 cups cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce (low-sodium if preferred)
- 1 cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
- In a skillet over medium heat, add olive oil and sauté chopped onion until soft (about 5 minutes). Add minced garlic and cook until fragrant.
- Add ground beef to the skillet; cook until browned. Stir in cooked rice along with cumin, paprika, salt, and pepper; mix well for about 2–3 minutes.
- Stuff each pepper with the beef-rice mixture and place upright in a baking dish. Pour tomato sauce over them and cover loosely with foil.
- Bake for 30 minutes; remove foil and sprinkle cheese on top. Bake uncovered for an additional 10–15 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg