Easy Stuffed Bell Peppers with Ground Beef and Brown Rice

Delight in a wholesome and flavorful meal with these Easy Stuffed Bell Peppers. Vibrant bell peppers are filled with a savory mixture of ground beef, nutritious brown rice, and aromatic herbs, then baked to perfection. This dish offers a satisfying blend of textures and tastes, making it a family favorite that’s both hearty and healthy.

Why You’ll Love This Recipe

• Nutritious and Balanced: Combines protein-rich ground beef with fiber-packed brown rice and fresh bell peppers for a well-rounded meal.
• Flavorful: Aromatic herbs and spices enhance the savory filling, creating a delicious and comforting dish.
• Versatile: Easily adaptable with different proteins, grains, or added vegetables to suit your preferences.
• Make-Ahead Friendly: Prepare in advance and bake when ready, making it convenient for busy schedules.

Ingredients

• 6 medium bell peppers (any color)
• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (8 ounces) tomato sauce
• 3/4 cup uncooked brown rice
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• Black pepper to taste
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a large pot of boiling water, cook the peppers for 5 minutes to soften slightly. Remove and drain.
2. Cook the Brown Rice: In a saucepan, cook the brown rice according to the package instructions. Set aside once done.
3. Prepare the Filling: In a large skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and the onion is translucent. Drain any excess fat. Add the minced garlic and cook for an additional minute. Stir in the cooked brown rice, tomato sauce, dried basil, dried oregano, dried thyme, salt, and black pepper. Mix until well combined and heated through.
4. Stuff the Peppers: Place the softened bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, until the peppers are tender and the filling is heated through.
6. Serve: Remove from the oven and garnish with chopped fresh parsley. Serve hot.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 20 minutes.
• Cooking Time: Approximately 40 minutes (including rice cooking and baking time).
• Total Time: Around 1 hour.

Variations

• Protein Alternatives: Substitute ground beef with ground turkey, chicken, or plant-based meat alternatives for a different protein option.
• Grain Options: Use quinoa, couscous, or white rice instead of brown rice to vary the texture and flavor.
• Additional Vegetables: Incorporate diced zucchini, mushrooms, or spinach into the filling for extra nutrients and flavor.
• Cheesy Topping: Sprinkle shredded cheese, such as mozzarella or cheddar, on top of the stuffed peppers before baking for a melty, cheesy finish.

Storage/Reheating

• Storage: Allow the stuffed peppers to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3-4 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, microwave individual peppers on medium power for 2-3 minutes, checking for desired warmth.

FAQs

Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers can be frozen. After baking, allow them to cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Do I need to cook the bell peppers before stuffing them?

Parboiling the bell peppers for a few minutes before stuffing helps to soften them, ensuring they are tender after baking. However, if you prefer firmer peppers, you can skip this step.

Can I use a different type of rice?

Yes, you can substitute brown rice with white rice, wild rice, or even quinoa, adjusting the cooking time accordingly based on the grain used.

How can I make this recipe vegetarian?

To make a vegetarian version, replace the ground beef with plant-based meat crumbles or a mixture of beans and lentils. Ensure that any substitutions align with your dietary preferences.

What side dishes pair well with stuffed bell peppers?

Stuffed bell peppers pair well with a side salad, garlic bread, or roasted vegetables to complete the meal.

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers ahead of time and refrigerate them for up to 24 hours before baking.

Easy Stuffed Bell Peppers with Ground Beef and Brown Rice

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Oven-Baked
• Cuisine: American
• Diet: Gluten Free

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Description

Enjoy a healthy and hearty meal with these Easy Stuffed Bell Peppers! Filled with savory ground beef, fiber-rich brown rice, and aromatic herbs, this wholesome dish is perfect for busy weeknights or make-ahead dinners.

 

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Ingredients

• 6 medium bell peppers (any color)
• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (8 oz) tomato sauce
• 3/4 cup uncooked brown rice
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp salt
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Bell Peppers:
   Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Parboil the peppers in boiling water for 5 minutes to soften. Drain and set aside.
2. Cook the Rice:
   Prepare the brown rice according to package instructions. Set aside once cooked.
3. Prepare the Filling:
   In a large skillet over medium heat, brown the ground beef with the chopped onion until fully cooked. Drain excess fat. Add minced garlic and cook for 1 minute. Stir in cooked brown rice, tomato sauce, basil, oregano, thyme, salt, and pepper. Mix well and heat through.
4. Stuff the Peppers:
   Place the softened bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely.
5. Bake:
   Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the peppers are tender and the filling is heated through.
6. Serve:
   Garnish with chopped parsley and serve hot.

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Notes

• Vegetable Add-Ins: Enhance the filling by adding diced zucchini, spinach, or mushrooms.
• Cheesy Topping: Add shredded mozzarella or cheddar cheese on top before baking for a melty finish.
• Make-Ahead: Assemble peppers and refrigerate for up to 24 hours before baking.
• Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.