Description
Hearty Mexican stuffed bell peppers showcase a delightful blend of seasoned ground beef, nutty brown rice, and melted cheese in a colorful pepper shell. Packed with robust flavors and wholesome ingredients, you’ll savor each comforting bite of this classic southwestern-inspired dish.
Ingredients
Scale
Main Ingredients:
- 1 pound lean ground beef
- 7 large bell peppers
- 1/2 cup cooked brown rice
- 1 cup shredded cheddar jack cheese
Vegetables and Aromatics:
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 14.5 ounces can diced tomatoes
- 1 tablespoon tomato paste
- Freshly chopped parsley, for garnish
Seasonings and Oils:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Kosher salt and pepper, to taste
Instructions
- Prepare bell peppers by halving and removing seeds, creating perfect vessels for a hearty beef and rice filling.
- Warm a skillet over medium heat and gently sauté finely chopped onions until translucent, releasing their sweet aroma.
- Introduce minced garlic and cook briefly, allowing its fragrant essence to infuse the base of the dish.
- Add ground beef to the skillet, breaking it into small crumbles and browning thoroughly until no pink remains.
- Incorporate cooked brown rice, creating a robust mixture that combines lean protein with nutty whole grains.
- Pour in diced tomatoes and tomato paste, enhancing the filling with rich, tangy flavors and moisture.
- Sprinkle oregano and smoked paprika, transforming the mixture with Mediterranean-inspired depth and subtle smokiness.
- Simmer the mixture, allowing ingredients to meld and sauce to thicken slightly, concentrating the savory profile.
- Carefully fill each pepper half with the beef and rice mixture, ensuring an even distribution of ingredients.
- Position stuffed peppers in a preheated 375°F oven, baking until peppers soften and edges begin to caramelize.
- Shower the peppers with shredded cheese, returning to the oven to create a golden, bubbling top.
- Finish with a delicate garnish of freshly chopped parsley, adding a bright, herbaceous note to the finished dish.
Notes
- Opt for firm, thick-walled bell peppers that stand upright and have a stable base to prevent tipping during baking.
- Pre-cook brown rice ahead of time or use instant rice to reduce overall preparation time and ensure even cooking.
- Consider using lean ground beef or ground turkey for a healthier protein option with reduced fat content.
- Customize the recipe by adding diced vegetables like zucchini or mushrooms to increase nutritional value and create more complex flavor profiles.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg