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Stuffed Bell Peppers Recipe

Stuffed Bell Peppers Recipe
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★★★★★

4.8 from 29 reviews

These Stuffed Bell Peppers are a hearty and flavorful dish featuring tender bell peppers filled with a savory mixture of ground beef, tomatoes, rice, and spices, topped with melted Mexican cheese and fresh herbs. Perfect as a family dinner or meal prep, this recipe combines wholesome ingredients for a comforting and delicious meal.

Ingredients

Scale

Bell Peppers

  • 8 bell peppers (any colors)

Beef Mixture

  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 15 ounce can petite diced tomatoes (undrained)
  • 10 ounce can Rotel (undrained; choose from original, mild, or hot)
  • 1 cup low-sodium chicken broth
  • 3/4 cup uncooked long grain white rice
  • 3 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Toppings and Garnish

  • 1 cup shredded Mexican blend cheese (divided)
  • Fresh chopped cilantro or parsley (for serving)
  • Diced scallions (for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F and lightly coat a 3-quart square or round baking dish with nonstick spray to prevent sticking.
  2. Prepare Peppers: Slice off the tops of the bell peppers and remove seeds and membranes. Dice the tops and set aside. If needed, trim a small slice off the bottom of each pepper to help them stand upright without tipping over; be careful not to cut through to avoid stuffing leakage. Arrange peppers upright in the prepared baking dish, close but not overcrowded, then season their insides with a little salt and pepper.
  3. Cook Beef Mixture: In a large ovenproof sauté pan with a lid, heat olive oil over medium-high heat. Add ground beef, diced onion, minced garlic, and the reserved diced bell pepper tops. Cook while breaking up the meat until browned and no pink remains, about 3-5 minutes. Drain off excess grease and season with salt and pepper to taste.
  4. Add Remaining Ingredients: Stir in the diced tomatoes, Rotel, chicken broth, uncooked rice, brown sugar, Worcestershire sauce, taco seasoning, kosher salt, and black pepper. Bring the mixture to a boil once, stir, cover tightly, then reduce heat to medium-low and let it cook undisturbed for about 20 minutes.
  5. Roast Peppers: At the same time, put the prepared baking dish with the bell peppers into the oven and roast for 20 minutes to partially cook them.
  6. Mix in Cheese: Uncover the beef and rice mixture pan and stir in half of the shredded Mexican cheese until melted and well combined.
  7. Stuff Peppers: Spoon the beef and rice filling into each of the partially baked bell peppers, dividing evenly, and then sprinkle the remaining cheese on top of each stuffed pepper.
  8. Bake Until Tender: Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese has melted and the peppers are tender.
  9. Garnish and Serve: Remove from the oven, sprinkle with fresh chopped cilantro or parsley and diced scallions, and serve hot for a delicious meal.

Notes

  • You can use any color bell peppers; mixing colors makes for a vibrant presentation.
  • If you prefer a spicier dish, use hot Rotel and add extra taco seasoning or chili powder.
  • Leftover stuffed peppers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • For a lighter version, substitute ground turkey or chicken for the beef.
  • Make sure not to over-trim the bottoms of the peppers to avoid leaking stuffing during baking.
  • Use low-sodium chicken broth to control salt content.

Nutrition

Keywords: stuffed bell peppers, ground beef recipes, Mexican stuffed peppers, easy dinner recipes, baked stuffed peppers

Find it online: https://cheframiflavor.com/stuffed-bell-peppers-recipe/