Go Back
- 4 large bell peppers (any colors: red, yellow, green, or orange) - 1 lb ground beef (you can use ground turkey or a plant-based option) - 1 cup cooked rice (white, brown, or quinoa for a twist) - 1 can (15 oz) diced tomatoes, drained - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend) - Fresh cilantro or parsley for garnish (optional) When I make stuffed bell peppers, I love using ripe, vibrant peppers. They add color and sweetness. Ground beef gives a rich flavor, but you can swap it for turkey or a plant-based meat. Cooked rice fills the peppers well and keeps everything together. Diced tomatoes add moisture and taste. The seasonings make the dish pop. Cumin, chili powder, and smoked paprika bring warmth and depth. Don't forget to taste and adjust the salt and pepper. Topping each pepper with cheese creates a gooey finish. Fresh herbs like cilantro or parsley add a nice touch. These ingredients come together to make a filling meal that is also fun to eat. They look great and taste even better! {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This helps the peppers cook evenly. 2. Cut the tops off the bell peppers. Save the tops for later if you like. 3. Remove the seeds and membranes. This gives you space for the filling. 4. Stand the peppers upright in a baking dish. Make sure they fit snugly. 1. In a large skillet, add a splash of olive oil and warm it. 2. Sauté the chopped onion for about 3-4 minutes. It should become soft and clear. 3. Add the minced garlic and cook for one more minute. It will smell great! 4. Now, increase the heat a bit. Add the ground beef to the skillet. 5. Sprinkle in the ground cumin, chili powder, smoked paprika, and salt and pepper. 6. Cook the beef, stirring often, for 6-8 minutes. Break it into small pieces as it cooks. 7. Gently fold in the cooked rice and drained diced tomatoes. Mix well. 8. Taste the filling and adjust the seasoning if needed. 1. Use a spoon to fill each pepper with the beef and rice mix. Pack it in well. 2. Generously sprinkle shredded cheese on top of each filled pepper. 3. Cover the dish with aluminum foil. This keeps the moisture in. 4. Bake in the oven for 20 minutes. 5. Remove the foil and bake for another 10-15 minutes. The cheese should be melted and bubbly. 6. Let the peppers cool for about 5 minutes before serving. Enjoy your meal! You can prep stuffed bell peppers a day ahead. This saves time on busy nights. Here’s how to do it: - Prep the Filling: Cook the beef, rice, and spices as usual. Let it cool. - Stuff the Peppers: Fill each bell pepper with the mix. - Store: Place them in a covered dish in the fridge. When ready to cook, just bake them. This method keeps flavors fresh. To make your stuffed peppers even better, adjust your seasonings. Here are some tips: - Seasoning: Taste the filling before stuffing. If it lacks flavor, add more salt or spices. - Cheese Choice: Use cheese you love. Cheddar is great, but try Monterey Jack for a mild touch. Substituting cheeses can change the dish's taste. Experiment to find your favorite blend. You can cook stuffed peppers in different ways. Each method has its perks: - Skillet Method: If you want a quicker meal, cook the filling in a skillet. Then, serve it on a bed of rice. - Oven Method: Baking gives the peppers a nice char. It also melts the cheese perfectly. Both methods work well. Choose what fits your time or mood! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, green, and orange bell peppers not only makes the dish visually appealing but also adds a variety of flavors to your stuffed peppers. Experiment with Grains: Substitute the rice with quinoa or couscous for a different texture and nutritional profile, making this dish adaptable to various dietary needs. Add More Veggies: Enhance the filling by incorporating other vegetables such as corn, black beans, or zucchini for added nutrition and flavor. Customize the Cheese: Mix different types of cheese such as feta or pepper jack with the cheddar for a unique twist that complements the spices in the stuffing. {{image_4}} You can switch the ground beef for other proteins. Ground turkey is a lean choice. It keeps the dish light but still tasty. Chicken works great if you want a milder flavor. You can also try plant-based options. These give a hearty feel without meat. Brands like Beyond Meat or lentils are good choices. They add texture and flavor to the stuffing. You don’t have to stick with regular rice. Brown rice adds a nutty taste and more fiber. Quinoa is also a smart choice. It is packed with protein and cooks quickly. If you're looking for a low-carb option, go for cauliflower rice. It absorbs flavors well and keeps the dish light. Each choice brings its own flair to the stuffed peppers. Want to amp up the taste? Try adding beans for extra protein. Black beans or kidney beans work well. Corn adds a sweet crunch that brightens the dish. If you like heat, jalapeños are your best friend. They add a nice kick to the stuffing. Each of these options lets you customize your stuffed peppers to fit your taste. To store your stuffed peppers, let them cool first. Place them in an airtight container. They stay fresh for up to four days in the fridge. You can also wrap them tightly in plastic wrap. This method helps keep them moist and tasty. To freeze stuffed peppers, let them cool completely. Wrap each pepper in plastic wrap, then place them in a freezer bag. Press out the air to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot, about 20-25 minutes. In the fridge, stuffed peppers last about four days. In the freezer, they can stay fresh for up to three months. Always check for any signs of spoilage before eating. If they look or smell off, it's best to toss them. Yes, you can make stuffed peppers without meat! Here are some tasty options: - Beans: Use black beans or kidney beans for protein. - Lentils: Cooked lentils add texture and are very filling. - Quinoa: This grain is packed with protein and adds a nice crunch. - Vegetables: Mix in chopped zucchini, mushrooms, or spinach for more flavor. - Cheese: Add ricotta or feta for creaminess. Try different combinations to find what you love! To reheat stuffed peppers, use the oven or microwave. Here’s how: - Oven: Preheat to 350°F (175°C) and place peppers in a dish. Cover with foil and heat for about 20 minutes. - Microwave: Place one pepper on a microwave-safe plate. Heat for 2-3 minutes, checking often. These methods help keep the flavor and texture nice! To keep your peppers crisp, follow these tips: - Avoid overcooking: Bake them just until tender, about 30-35 minutes total. - Choose firm peppers: Look for fresh and firm bell peppers. - Don’t overstuff: Pack the filling, but leave a little space at the top. - Bake uncovered for the last few minutes: This helps them stay crispy. With these tricks, your peppers will stay delicious and crunchy! You now have a complete guide to making stuffed peppers. We covered the key ingredients, like bell peppers and ground beef, along with seasonings for great flavor. I shared steps to prepare, fill, and bake your peppers, plus tips for storage and variations with different proteins and rice types. Stuffed peppers are versatile and quick, making them a perfect meal idea. Enjoy experimenting with flavors and ingredients to make this dish your own. Happy cooking!

Vibrant Fiesta Stuffed Bell Peppers

A colorful and flavorful dish featuring bell peppers stuffed with a savory mixture of ground beef, rice, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 can diced tomatoes
  • 1 small onion
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese
  • optional fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully slice the tops off the bell peppers, saving them for another use if desired. Remove the seeds and membranes to create enough space for stuffing. Stand the peppers upright in a baking dish, ensuring they fit snugly.
  • In a large skillet over medium heat, warm a splash of olive oil. Sauté the finely chopped onion until it becomes translucent and soft, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  • Increase the heat slightly and add the ground beef to the skillet. Sprinkle in the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Cook, stirring frequently, until the beef is browned and thoroughly cooked, about 6-8 minutes.
  • Gently fold in the cooked rice and the drained diced tomatoes, mixing until everything is well incorporated. Remove the skillet from heat and taste the mixture, adjusting the seasoning if needed.
  • Using a spoon, fill each prepared bell pepper with the beef and rice mixture, pressing down gently to pack it in.
  • Generously sprinkle shredded cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once cooked, allow the stuffed peppers to cool slightly for about 5 minutes before serving.

Notes

Serve garnished with fresh cilantro or parsley and a dollop of sour cream or creamy avocado salsa for added richness.
Keyword beef, cheese, Mexican, rice, stuffed peppers