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Close-up of a yellow stuffed pepper with rice and ground meat filling, topped with melted cheese and parsley.

Stuffed Peppers with Rice

Enjoy these hearty stuffed bell peppers filled with a savory ground beef and rice mixture, topped with melted cheese. A comforting and flavorful meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 30 minutes
Blanching Time 5 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Latin
Calories: 534
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4-6 bell peppers any color – green, yellow, red, orange
For the Filling
  • 1 tablespoon olive oil
  • 1 lb ground beef 450g - can also use ground turkey, chicken, pork, sausage, tofu, or other similar
  • 1 medium onion chopped
  • 1 jalapeno pepper chopped (optional, for spicy)
  • 5 cloves garlic chopped
  • 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
  • 1 cup shredded cheese cheddar, mozzarella, or a blend
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup cooked rice white, brown, or wild rice
For Garnish
  • Fresh chopped parsley
  • red pepper flakes

Equipment

  • Oven
  • Pot
  • Baking dish
  • Large pan

Method
 

  1. Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
  2. Wash the bell peppers, cut off the tops, and scoop out the insides. If needed, slice a small part off the bottom of the peppers so they will stand upright. Chop the extra bell pepper tops to cook later with the onion.
  3. Blanch the bell peppers in boiling water for 5 minutes to slightly soften. Alternatively, roast the peppers for 20 minutes to soften.
  4. Set the softened peppers into a lightly oiled baking dish.
  5. Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes to soften.
  6. Add the garlic and cook for 1 minute, or until fragrant.
  7. Add the ground beef and cook for 5-6 minutes, breaking it apart, until cooked through.
  8. Add the fire roasted tomatoes, paprika, oregano, basil, salt, and pepper. Stir together and remove from heat.
  9. Stir in half of the shredded cheese until incorporated.
  10. Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese.
  11. Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender and the cheese is bubbly.
  12. Cool slightly, garnish with fresh parsley and red pepper flakes, and serve.

Nutrition

Calories: 534kcalCarbohydrates: 29gProtein: 30gFat: 33gSaturated Fat: 13gCholesterol: 103mgSodium: 419mgPotassium: 712mgFiber: 5gSugar: 9gVitamin A: 5233IUVitamin C: 162mgCalcium: 236mgIron: 4mg

Notes

Bell pepper sizes can vary, so you may need more bell peppers for filling, or save any leftover filling for another use. It freezes well. Worcestershire sauce can be added for extra flavor.

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