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Cheesy Stuffed Bell Peppers Recipe Easy Comforting Beef and Rice Meal

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A comforting and hearty meal featuring tender bell peppers stuffed with a seasoned beef and rice mixture, topped with gooey melted cheese. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 pound ground beef (80/20 preferred)
  • 1 cup uncooked white rice (long grain or jasmine)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (smooth or chunky)
  • 1 to 1 ½ cups shredded cheese (cheddar and/or mozzarella blend)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • 2 cups beef broth or water
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
  2. In a medium saucepan, bring 2 cups of beef broth or water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 15 minutes until mostly cooked but still slightly firm. Remove from heat and let sit, covered, for 5 minutes.
  3. Wash bell peppers. Cut off the tops and remove seeds and membranes carefully to keep peppers intact. Set aside the tops if you want to chop and add to the filling.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds more.
  5. Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.
  6. Stir in tomato sauce, oregano, paprika, salt, and pepper. If using chopped pepper tops, add them now. Let the mixture simmer gently for 5 minutes to marry flavors.
  7. Add the cooked rice to the skillet and mix thoroughly until combined. Taste and adjust seasoning.
  8. Spoon the beef and rice mixture into each bell pepper, packing lightly but not too tight. Place stuffed peppers upright in the prepared baking dish.
  9. Sprinkle shredded cheese evenly over each pepper.
  10. Cover the baking dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  11. Let peppers cool for 5 minutes. Garnish with fresh parsley if desired.

Notes

Use beef broth instead of water to cook rice for added flavor. Slightly undercook rice so it finishes cooking inside the peppers and stays fluffy. Avoid overstuffing peppers to prevent bursting. Cover peppers while baking to trap steam and soften filling. For extra melty cheese, add half before baking and the rest in the last 5 minutes uncovered. Ground turkey or chicken can substitute beef. Brown rice can be used but requires longer cooking. For vegetarian option, replace beef with lentils or mushrooms. This recipe is naturally gluten-free if tomato sauce and broth are gluten-free.

Nutrition

Keywords: stuffed bell peppers, cheesy stuffed peppers, beef and rice recipe, comfort food, easy dinner, weeknight meal

Find it online: https://tastypierecipes.com/cheesy-stuffed-bell-peppers-recipe-easy-comforting-beef-and-rice-meal/