John’s Stuffed Bell Peppers

Savory Stuffed Bell Peppers filled with flavorful ground beef, rice, and spices! Bake to perfection and top with melted cheddar cheese. Try this easy recipe tonight!

John’s Stuffed Bell Peppers is a hearty, comforting dish that’s sure to become a family favorite.

Tender bell peppers are filled with a flavorful mix of ground beef, cooked rice, and spices, topped with melted cheddar cheese.

Perfect for a weeknight dinner or weekend gathering, this recipe serves 5 and is ready in under an hour.

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

  • 1 large onion, chopped
  • 5 large bell peppers, any color
  • 1 pound ground beef
  • 1 can diced tomatoes
  • 1 cup cooked rice
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded cheddar cheese

Instructions

Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes.

Place them in a baking dish.

In a large skillet, cook the chopped onion over medium-high heat until softened, about 5 minutes. Add the ground beef to the skillet, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Stir in the diced tomatoes, cooked rice, paprika, salt, black pepper, and cayenne pepper.

Cook for 2-3 minutes, until everything is well combined. Stuff each bell pepper with the beef and rice mixture, filling them as full as possible.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and top each pepper with shredded cheddar cheese. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Notes

Use any color bell peppers you like, but keep in mind that red bell peppers will give your dish a slightly sweeter flavor.

Make sure to chop that onion finely so it cooks quickly and evenly.

If you want to make this recipe more substantial, add some diced veggies like carrots or zucchini to the skillet with the onion.

Make sure to not overstuff the peppers or they’ll burst open during baking.

Leave about 1/2 inch of space at the top.

If you want a spicier dish, add more cayenne pepper or use hot sauce like Frank’s RedHot.

This recipe freezes well, so feel free to assemble the peppers, freeze, and then bake when you’re ready.

Nutrional Value

  • Calories: 432
  • Total Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 29g
John's Stuffed Bell Peppers
John’s Stuffed Bell Peppers

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