American
Beef and Rice Stuffed Bell Peppers
A weeknight-friendly version of a classic. The peppers soften in the oven while you cook the filling, so the whole thing is mostly hands-off.
- Prep20 min
- Cook40 min
- Total1 hr
- Cost (est.)$3.75/serving
- Levelmedium
Kid-friendly
Servings
Ingredients
Produce
- 4 large bell peppers, halved lengthwise, seeds removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
Meat
- 1 lb ground beef
Dairy and eggs
- 1 cup shredded cheddar, divided
Pantry
- ½ cup long-grain white rice
- 1 can diced tomatoes (14.5-oz can)
- 1 tbsp cooking oil
- 1 tsp salt
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
Estimated cost: about $15.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Heat the oven to 375 degrees F. Cook the rice in 1 cup of water, covered, for about 15 minutes until tender.
- Arrange the pepper halves cut-side up in a baking dish and bake for 10 minutes to soften slightly.
- Brown the beef in a skillet over medium-high heat with the oil and onion for 6 to 7 minutes, until no pink remains and it reaches 160 degrees F. Stir in the garlic, cumin, paprika, and salt for 1 minute.
- Mix the beef with the cooked rice, diced tomatoes, and half the cheese.
- Spoon the filling into the peppers, mounding it. Cover the dish with foil and bake for 20 minutes.
- Uncover, top with the remaining cheese, and bake 8 to 10 minutes more, until the peppers are tender and the cheese is melted.
Equipment
baking dish, skillet, saucepan
Tips
- Assemble up to a day ahead, then bake straight from the fridge, adding 5 to 10 minutes.
- Use ground turkey in place of beef. It should reach 165 degrees F.
Easier for kids
- Serve the filling in a bowl over rice and offer the pepper on the side.
- Top the kids' portions with a little extra cheddar for a melty, familiar finish (contains milk).
Photo: Alabama Extension on Flickr via Openverse (CC0 1.0). All credits
