Easy Stuffed Bell Peppers filled with savory beef, rice, and cheese — a hearty weeknight dinner that’s healthy and delicious.

Scale

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the peppers. Slice off the tops, remove seeds and membranes, and set aside. If needed, trim the bottom slightly so each pepper stands upright.
Cook the filling. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Add the beef. Cook the ground beef, breaking it apart with a spatula until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
Season and combine. Stir in diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Simmer for 5 minutes to thicken. Mix in the cooked brown rice until well combined.
Stuff the peppers. Spoon the beef and rice mixture evenly into each hollowed pepper, pressing lightly to fill completely.
Bake. Arrange the stuffed peppers upright in the baking dish, cover loosely with foil, and bake for 30–35 minutes.
Add cheese. Remove foil, sprinkle shredded cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Garnish and serve. Sprinkle with chopped parsley before serving.

Use a mix of colorful peppers (red, yellow, orange, green) for an appealing presentation.

For extra flavor, add a splash of Worcestershire sauce or a pinch of red pepper flakes to the filling.

If using uncooked rice, pre-cook it partially before adding to ensure proper texture.

Serve with a drizzle of tomato sauce or marinara for added moisture.

Keywords: Easy Stuffed Bell Peppers