Easy Stuffed Bell Peppers with Ground Beef and Rice


  • 2 Tablespoons Extra-virgin Olive Oil
  • 1 Medium Onion diced
  • 23 Garlic Cloves minced
  • 1 pound Lean Ground Beef
  • Cup Cooked Brown Rice
  • 1 14.5 ounces Can Diced Tomatoes
  • 1 Tablespoon Tomato Paste
  • 1 Teaspoon Dried Oregano
  • 1 Tablespoon Smoked Paprika see notes
  • 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!



  • Use quinoa instead of rice. For a low-carb option use cauliflower rice.
  • Amount of paprika might be a bit intense for some, use 2 teaspoon instead
  • You may use ground turkey instead of ground beef
  • Any other bland or cooking oil in place of olive oil
  • Use any other light or fat-free shredded cheese.

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