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Cheesy Stuffed Bell Peppers Recipe with Ground Beef and Mexican Rice

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A flavorful and easy recipe featuring glossy bell peppers stuffed with a savory mix of ground beef, Mexican rice, and melted cheese, baked to tender perfection with a crispy cheese topping.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 pound lean ground beef (85% lean)
  • 1 cup cooked Mexican rice (white or brown)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce or mild salsa
  • 1 ½ cups shredded cheddar or Monterey Jack cheese (about 150g)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp fresh cilantro, chopped (optional)
  • 1 tbsp olive oil
  • Optional: splash of lime juice
  • Optional: diced jalapeño for heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the bell peppers. Cut off the tops about ½ inch from the stem and scoop out the seeds and membranes. Trim bottoms slightly if needed to stand upright.
  3. Cook ½ cup uncooked white rice according to package instructions (about 15 minutes), optionally with a splash of tomato sauce or broth for flavor.
  4. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Add ground beef to the skillet. Break it up and cook until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
  6. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Pour in tomato sauce and simmer on low for 3-5 minutes.
  7. Remove from heat and stir in cooked rice and fresh cilantro. Adjust seasoning and add a splash of lime juice if desired.
  8. Spoon the beef and rice mixture evenly into each pepper cavity, packing gently but not overfilling.
  9. Top each stuffed pepper generously with shredded cheese.
  10. Place peppers upright in a baking dish. Add about ½ inch of water to the bottom of the dish. Cover loosely with foil and bake for 30 minutes.
  11. Remove foil and broil for 3-5 minutes until cheese bubbles and browns slightly. Watch closely to avoid burning.
  12. Let peppers rest for 5 minutes before serving to allow filling to set.

Notes

Do not overcook peppers before stuffing; bake raw with water in the dish to keep them tender but firm. Drain excess fat from beef to avoid soggy filling. Use good melting cheese like cheddar or Monterey Jack. Broil at the end for a bubbly, browned cheese crust. If peppers tip over, prop with foil. Add a splash of tomato sauce or olive oil if filling seems dry before baking.

Nutrition

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

Find it online: https://rowanrecipes.com/cheesy-stuffed-bell-peppers-recipe-with-ground-beef-and-mexican-rice-easy-and-flavorful/