Cheesy Rice-Stuffed Bell Peppers
Tender bell peppers stuffed with seasoned ground beef, rice and tomato, baked under melted cheddar and mozzarella. An easy, budget-friendly family dinner that is great for meal prep.
Ingredients
- 6 largebell peppers (red, yellow or orange)
- 1 tbspOlive Oil
- 1 lblean ground beef (85/15)
- 1 smallYellow Onion, finely diced
- 3Garlic, minced
- 2 cuplong-grain white rice, cooked
- 1 can(14.5 oz) tomatoes, diced drained
- 1 cupmarinara or tomato sauce, divided
- 1 tspItalian Seasoning
- 1 tspSmoked Paprika
- 1 tspSalt
- 0.5 tspGround Black Pepper
- 1.5 cupSharp Cheddar Cheese, shredded divided
- 0.5 cupMozzarella Cheese, shredded
- 2 tbspfresh parsley, chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds and white ribs.
- 2
Stand the peppers in a 9x13 baking dish, brush them lightly with olive oil and bake for 10 minutes.
- 3
Heat the olive oil in a large skillet over medium-high heat. Cook the ground beef for 5 to 6 minutes until browned, then drain the fat.
- 4
Stir in the onion and cook for 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- 5
Add the tomatoes, 1/2 cup marinara, Italian seasoning, smoked paprika, salt and pepper. Simmer for 2 minutes. Take the pan off the heat and stir in the rice and 1 cup of cheddar.
- 6
Fill the peppers with the mixture and top with the remaining marinara. Cover with foil and bake for 25 minutes.
- 7
Uncover, top with the remaining cheddar and all the mozzarella, then bake for 10 to 15 minutes until bubbly and golden.
- 8
Rest for 5 minutes, sprinkle with parsley and enjoy.