These classic stuffed peppers are so easy to make and the perfect weeknight meal that the whole family can enjoy. So good, so filling, and a great way to enjoy summer veggies all year round.

These bell peppers are stuffed with lean ground beef and zesty tomato sauce mix, brown rice, topped with cheese, and then baked to perfection. This Stuffed pepper recipe is the perfect weeknight meal that can be prepared ahead of time. They are healthy, easy to make and so delicious. Makes for a perfect weeknight dinner any day of the week and they are also great for meal prepping. For a low carb and keto-friendly option make it with cauliflower rice instead!

▢2 Tbsp Extra-virgin Olive Oil
▢1 Medium Onion diced
▢2-3 Garlic Cloves minced
▢1 lb Lean Ground Beef
▢1½ Cup Cooked Brown Rice
▢1 14.5 oz Can Diced Tomatoes
▢1 Tbsp Tomato Paste
▢1 Tsp Dried Oregano
▢1 Tbsp Smoked Paprika
▢Kosher salt and pepper, to taste
▢7 Large Bell Peppers top and core removed
▢1 Cup Shredded Cheddar Jack Cheese
▢Freshly chopped parsley, for garnish

Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.
Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.
Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.
Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.
Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.
Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!


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