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Savory Cheesy Stuffed Bell Peppers with Ground Beef and Mexican Rice

savory cheesy stuffed bell peppers - featured image
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A comforting and bold recipe featuring bell peppers stuffed with seasoned ground beef, Mexican rice, and melted cheese, perfect for a quick and satisfying family dinner.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red and yellow)
  • 1 pound ground beef (80/20 preferred)
  • 1 cup long-grain white rice (about 185g), rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce (240ml)
  • 1 ½ cups chicken broth (360ml)
  • 1 ½ cups shredded Mexican blend or sharp cheddar cheese (about 170g), plus extra for topping
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • A handful fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Lightly brush or spray outsides with olive oil. Place upright in baking dish and set aside.
  2. Rinse rice under cold water until clear. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for about 18 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook another 30 seconds until fragrant.
  4. Add ground beef, breaking it up with a spoon. Cook until browned and no pink remains, about 5-7 minutes. Drain excess fat if needed.
  5. Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat beef and onions. Pour in tomato sauce and stir. Let simmer gently for 3-5 minutes to meld flavors and reduce liquid slightly.
  6. Turn off heat and gently fold cooked rice into beef mixture until evenly combined. Stir in shredded cheese, reserving some for topping.
  7. Spoon beef and rice filling into each bell pepper cavity, packing lightly. Top each with reserved cheese.
  8. Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbling and golden brown.
  9. Remove from oven and let cool for a few minutes. Sprinkle with chopped fresh cilantro if desired before serving.

Notes

Rinse rice until water runs clear to avoid clumping. Use medium-high heat to brown beef evenly. Cover dish with foil during baking to soften peppers without drying. Remove foil at end for golden cheese crust. Can substitute ground turkey or plant-based beef for leaner or vegetarian options. Add jalapeños or cayenne for spice. Leftovers keep well refrigerated for 3 days or can be frozen. Reheat covered in oven to prevent drying.

Nutrition

Keywords: stuffed bell peppers, ground beef, Mexican rice, cheesy stuffed peppers, easy dinner, weeknight meal, family dinner, comfort food

Find it online: https://tablemira.com/savory-cheesy-stuffed-bell-peppers-with-ground-beef-and-mexican-rice-recipe-to-try-today/