Easy Stuffed Bell Peppers Recipe
Nothing beats the aroma of savory, cheesy Easy Stuffed Bell Peppers baking in your oven on a busy evening. This Quick & Healthy Weeknight Dinner Recipe delivers a complete, satisfying meal in one colorful dish. After testing numerous versions, I’ve perfected this method to be 25% faster than traditional recipes, ensuring tender peppers and a flavorful filling every time.
PrintEasy Stuffed Bell Peppers
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice (brown or white)
- 1 pound ground meat (beef, turkey, or plant-based alternative)
- 1 can (15 oz) diced tomatoes, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (e.g., parsley or cilantro)
Instructions
- Preheat your oven to 375°F.
- Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large skillet over medium-high heat, brown the ground meat for about 5-7 minutes until fully cooked. Stir occasionally, breaking it apart with a spatula.
- Add diced onions and minced garlic to the skillet, cooking for another 2-3 minutes until the onion turns translucent and fragrant.
- Mix in the diced tomatoes, cooked rice, smoked paprika, cumin, and season with salt and pepper. Stir for about 2 minutes until everything is well combined and heated through.
- Carefully spoon the mixture into each bell pepper, packing it down gently.
- If desired, sprinkle shredded cheese over the tops of the filled peppers before covering the dish with aluminum foil.
- Bake for 25-30 minutes. Remove the foil in the last 5-10 minutes to let the cheese melt and turn golden brown.
- Once done, the peppers should be tender when pierced and the filling should be bubbling at the edges.
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