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Cozy Cheesy Ground Beef Stuffed Bell Peppers Recipe with Spanish Rice

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A comforting and hearty stuffed bell pepper recipe featuring a savory ground beef and Spanish rice filling topped with a melty cheese blend. Perfect for cozy family dinners and quick weeknight meals.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or yellow)
  • 1 pound lean ground beef (85% lean)
  • 1 cup cooked Spanish rice (homemade or store-bought)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce or marinara (no-sugar-added preferred)
  • 1 cup shredded cheese blend (cheddar and mozzarella)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh parsley or cilantro, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off each bell pepper and remove seeds and membranes. Rinse and pat dry. Arrange upright in a baking dish.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef, breaking it apart with a spoon. Cook 6-8 minutes until browned and no longer pink. Drain excess fat if needed.
  6. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for another minute to bloom spices.
  7. Transfer beef mixture to a bowl. Stir in cooked Spanish rice and tomato sauce until well combined. Adjust seasoning to taste.
  8. Spoon the beef and rice mixture into each bell pepper, filling generously but leaving room at the top for cheese.
  9. Sprinkle shredded cheese evenly over each stuffed pepper.
  10. Cover the baking dish with aluminum foil and bake for 30 minutes.
  11. Remove foil and switch oven to broil. Broil for 3-5 minutes until cheese is bubbly and golden brown, watching closely to prevent burning.
  12. Let the peppers rest for 5 minutes before serving. Garnish with chopped parsley or cilantro if desired.

Notes

If peppers are large and thick-walled, parboil for 3-4 minutes before stuffing for softer texture. Avoid overcooking filling before baking to keep peppers firm. Use a cheese blend of sharp cheddar and mozzarella for best melt and flavor. Cover with foil during baking to prevent cheese from burning, then broil briefly at the end for golden cheese topping. Filling can be prepared a day ahead and refrigerated. For dairy-free, substitute cheese with plant-based alternatives. For low-carb, replace Spanish rice with cauliflower rice or omit rice.

Nutrition

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

Find it online: https://forkifyfun.com/cozy-cheesy-ground-beef-stuffed-bell-peppers-recipe-with-spanish-rice/