Cheesy Ground Beef Stuffed Peppers
These Cheesy Ground Beef Stuffed Peppers are an easy, satisfying dinner packed with seasoned ground beef, rice, vegetables, and plenty of melted cheese. They’re perfect for meal prep, make delicious leftovers, and are a wholesome weeknight meal the whole family will love.
Ingredients
- 3 bell peppers any color *see notes
- 2 tablespoons olive oil divided
- 1/2 white onion finely diced
- 1 pound lean ground beef I used 92% lean
- 15- ounce can crushed tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 cup wild rice cooked
- 1 cup shredded Mexican blend cheese divided
- Salt
- Pepper
- Parsley to garnish
Instructions
- Preheat the oven to 425 F.
- Slice the bell peppers in half lengthwise from the stem to the bottom. Remove the core and inner seeds and place the peppers facing up in a baking dish. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 20 minutes.
- While the peppers are in the oven, prepare the beef mixture. Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Sauté for a few minutes, until fragrant. Add the ground beef, using a spoon or meat chopper to break it apart into small pieces.
- Cook the ground beef for about 10 minutes, stirring occasionally, until brown and almost cooked through. Add the crushed tomatoes, spices, salt, and pepper and stir to combine.
- Add the cooked rice and 3/4 cup of the cheese to the skillet and mix to combine. Set aside.
- Once the peppers are done cooking, let them cool slightly. Remove any excess liquid that accumulated. Scoop the beef mixture into each pepper, filling them up fully until they’re stuffed, but not overflowing (you will have extra left over of th beef mixture. See cooking notes).
- Top each pepper with the remaining cheese. Bake in the oven for 5 minutes, and then broil for an additional 2-3 minutes, until the cheese is melted and golden, but not burnt.
- Let cool, garnish, and serve.
Notes
You will have enough of the beef mixture to make about 6 bell peppers (12 halves). You can either make all 6 at once, or I recommend freezing the half of the mixture that you don’t use. Thaw it and make fresh stuffed peppers with it the next time you want to make some.