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Avena Recipes

Easy Stuffed Bell Peppers

Tender bell peppers stuffed with seasoned ground beef, brown rice, tomatoes, and melted cheese for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 7 stuffed peppers
Ingredients Method Notes

Ingredients
  

  • 7 large bell peppers
  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes
  • 1 tbsp tomato paste
  • 5½ cups cooked brown rice
  • 2 tsp paprika
  • 1 tsp marjoram
  • Kosher salt to taste
  • 1 cup shredded Cheddar Jack cheese
  • Fresh parsley chopped for garnish

Method
 

Preheat oven to 375°F.
    Cut tops off peppers and remove seeds.
      Boil peppers for 5 minutes, then drain.
        Heat olive oil in a skillet and cook onion until softened.
          Add garlic and cook 1 minute.
            Add ground beef and cook until browned; drain excess fat.
              Stir in tomatoes, tomato paste, paprika, marjoram, and salt.
                Add cooked rice and mix well.
                  Fill peppers with the beef mixture and place upright in a baking dish.
                    Cover with foil and bake for 25 minutes.
                      Remove foil, add cheese, and bake another 10 minutes.
                        Garnish with parsley and serve.

                          Notes

                          Prepare the filling up to a day ahead for easier meal prep. Freeze fully cooked peppers for up to 3 months. For softer peppers, don't skip the precooking step.