Easy Stuffed Bell Peppers Recipe (Printer-Friendly Version)
# What You'll Need:
→ Stuffed Peppers
01 -
2 Tablespoons Extra-virgin Olive Oil, or avocado oil
02 -
1 Medium Onion, diced
03 -
2-3 Garlic Cloves, minced
04 -
1 pound Lean Ground Beef
05 -
1½ Cup Cooked Brown Rice
06 -
14.5 ounces Diced Tomatoes, one can
07 -
1 Tablespoon Tomato Paste
08 -
1 Teaspoon Dried Oregano
09 -
1 Teaspoon Smoked Paprika
10 -
Kosher salt and pepper, to taste
11 -
7 Large Bell Peppers, top and core removed
12 -
1 Cup Shredded Cheddar Jack Cheese
13 -
Freshly chopped parsley, for garnish
# Let's Cook!:
01 -
Preheat your oven to 375°F and place the bell peppers cut side up in a baking dish.
02 -
Heat olive oil in a large pan over medium heat. Sauté onion until softened, then add garlic and cook for another minute.
03 -
Add ground beef and cook until no longer pink. Stir in brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika. Cook until sauce is slightly reduced.
04 -
Stuff each pepper with the beef mixture and bake until peppers are mostly tender. Sprinkle with cheese and bake for another 5-7 minutes. Garnish with parsley before serving.
# Cook's Notes:
01 -
Use quinoa or cauliflower rice for a low-carb option.
02 -
Adjust the amount of smoked paprika to taste.
03 -
Use ground turkey or chicken instead of beef.
04 -
Use any bland or cooking oil instead of olive oil.
05 -
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.