Nothing beats these stuffed peppers; I adore how the vibrant mix of colorful bell peppers, savory ground beef, rice, tomatoes, garlic and herbs lure me into a flavor-packed moment. Topped with melted cheese, each bite is a perfect balance of spice, comfort and wholesome goodness that satisfies my cravings effortlessly.

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I love making stuffed peppers because they are simple yet packed with nutrients. I start by grabbing six large multi-colored bell peppers known for their vitamin C and fiber benefits and then fill them with a mix of 1 lb ground beef, 1 cup uncooked rice, and a can of diced tomatoes.

I add a small chopped onion and 2 cloves of garlic for flavor. I season the filling with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano and 1/2 tsp dried basil, sometimes throwing in a pinch of red pepper flakes if i want a bit more kick.

The recipe is topped with 1 cup shredded cheese which bakes perfectly to give a creamy finish. This dish is not only a great beef dinner option but also an all in one healthy meal that provides protein, carbs and essential vitamins and minerals.

Its one of my favourite easy stuffed peppers recipes.

Why I Like this Recipe

I like this recipe because it fills my kitchen with bright colors that just make my day, it always reminds me of home-cooked comfort food, and it’s super easy to whip up even when I’m in a rush.

These stuffed peppers are so cool and fun to make. I love that you start with these gorgeous multi-colored bell peppers and fill them with a hearty mix of ground beef, rice, tomatoes, onions, garlic and all those spices. It gives the dish a really balanced flavor, and sometimes I add a pinch of extra red pepper flakes when I’m in the mood for a little kick. I really enjoy how everything bakes together until the peppers are tender and the cheese on top turns all melty and bubbly. Even if I mess up a step here or there, it usually turns out pretty awesome and healthy, which makes it a go-to dinner recipe for me.

Ingredients

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Multi-colored bell peppers: provide crunch, fiber, antioxidants and vitamins, addin natural sweetness to each bite.
Ground beef: offers high protein and essential fats, making the dish hearty and flavorfull.
Rice: supplies carbohydrates for energy and nicely balances the seasoned meat ingredients.
Diced tomatoes: bring tang and moisture; they cook into a savory base, enrichin flavors.
Shredded cheese: melts over the top, givin a creamy texture and a tasty cheesy finish.
Onion and garlic: enhance aroma and depth, roundin out the hearty flavor profile.
Seasonings: salt, oregano, basil and red pepper give it a kick in every bite.

Ingredient Quantities

6 large multi-colored bell peppers

1 lb ground beef

1 cup uncooked rice

1 can (14.5 oz) diced tomatoes

1 small onion, chopped

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

A pinch of red pepper flakes (optional)

1 cup shredded cheese (cheddar or mozzarella)

How to Make this

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1. Preheat your oven to 375°F and get a baking dish ready.

2. Wash the peppers, then cut off the tops and scoop out seeds and membranes (be careful not to cut too deep).

3. In a large skillet over medium-high heat, brown the ground beef until it’s fully cooked, draining off any extra grease.

4. Add in the chopped onion and minced garlic to the beef and cook until the onion gets soft and a bit translucent.

5. Stir in the uncooked rice, diced tomatoes with their juice, salt, black pepper, oregano, basil and that pinch of red pepper flakes if you want some extra heat; let it cook together for a few minutes.

6. Fill each pepper with the beef and rice mixture, making sure its packed but not overflowing.

7. Arrange the stuffed peppers upright in your baking dish.

8. Cover the dish with foil and bake in the oven for about 35-40 minutes, or until the peppers are getting tender.

9. Remove the foil then sprinkle the shredded cheese evenly on top of each pepper.

10. Return to the oven and bake for another 10 minutes, until the cheese is melted and bubbly, then let them cool a tad before serving.

Equipment Needed

1. Oven and a baking dish – you need these to cook your stuffed peppers evenly and hold all the mix without spilling over.
2. Chef’s knife – essential for cutting the tops off the peppers and dicing the onions.
3. Cutting board – to safely and efficiently prepare the peppers, onions, and garlic.
4. Large skillet – needed to brown the ground beef and let the onions and garlic soften; using a good quality skillet makes it easier to control heat.
5. Wooden spoon or spatula – best for stirring the mixture in the skillet without damaging your pan.
6. Spoon – for scooping seeds and membranes from the peppers.
7. Measuring cups and spoons – to accurately add uncooked rice, diced tomatoes with juice, and seasonings.
8. Aluminum foil – used to cover the baking dish so that the peppers cook evenly and stay moist during baking.

FAQ

Q: Do I have to pre-cook the rice?

A: No, you can use uncooked rice exactly as the recipe says, but pre-cooking it sometimes helps it mix better with the other ingredients if you're worried about undercooked bits.

Q: Can i use a different meat instead of ground beef?

A: Sure thing, you can swap in ground turkey or chicken if you would rather, but the flavor and texture will be a bit different. Its up to you!

Q: Can this recipe be made ahead of time?

A: Yes, you can totally prep the stuffed peppers a day before. Just cover them up in the fridge and then bake when you're ready to eat.

Q: What if I want it a bit spicier?

A: If you love heat, try adding a little extra red pepper flakes or even a chopped jalapeno. Just be careful not to overdo it unless youre prepared for a spicy kick.

Q: How do I decide which cheese to use?

A: Either cheddar or mozzarella works great. Cheddar gives a sharper taste while mozzerella makes it super melty. Pick the one that fits your mood or mix them both!

Best Stuffed Peppers Recipe Substitutions and Variations

If you don’t have ground beef, try substituting ground turkey or chicken. They both work well and add a lighter twist.
If you can’t find multi-coloured bell peppers, use any large peppers you have, like poblano or even some mild jalapeños, for a different flavor.
Instead of uncooked rice you could use quinoa or barley. These options cook up nicely and add a different texture to your dish.
If canned diced tomatoes aren’t available, fresh diced tomatoes or even tomato sauce can be used. They both bring in a nice tomato flavour.
Don’t have cheddar or mozzarella cheese? Pepper jack or even a bit of feta can give you a unique taste and a nice twist on tradition.

Pro Tips

1. Try browning the beef really well so that you get a nice flavor base and don’t forget to drain off extra grease otherwise it might make your filling too watery.
2. If you wanna pack more flavor into the dish, consider adding a pinch extra dried herbs or even fresh chopped ones, but be careful not to overdo it or they’ll overwhelm the other flavors.
3. When you’re scooping out the peppers, leave a little bit of the white part near the stem intact; it helps the pepper keep its shape during baking.
4. Let the peppers rest for a couple minutes after you take them out of the oven so the cheese settles, and you get a more cohesive bite.